Vegan Pumpkin Biscuits
These flaky vegan pumpkin biscuits are lightly sweet, warmly spiced, and made with canned pumpkin and cold vegan butter. Serve them with vegan butter and jam, or alongside soups and holiday meals!
Servings: 10 biscuits
Calories: 183kcal
Equipment
- pastry cutter
- 2½-inch biscuit cutter
- Parchment paper
Ingredients
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 Tablespoon brown sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup cold vegan butter cubed
- ½ cup pumpkin purée
- ⅓ cup unsweetened soy milk plus more if needed
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, brown sugar, pumpkin pie spice, and salt.
- Add the cold vegan butter. Using a pastry cutter, fork, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- In a small bowl, whisk together the pumpkin purée and soy milk.
- Pour the wet ingredients into the dry ingredients and stir just until a shaggy dough forms. If the dough seems dry, add additional soy milk, 1 Tablespoon at a time. Do not overmix.
- Turn the dough onto a lightly floured surface. Gently pat it into a 1-inch-thick rectangle.
- Fold the dough in half and gently pat it back into a 1-inch-thick rectangle. Repeat this process 2 more times to create flaky layers.
- Pat the dough to about 1 inch thick. Using a 2½-inch biscuit cutter, cut out the biscuits, pressing straight down without twisting. Gather the scraps, gently pat them together, and cut additional biscuits.
- Arrange the biscuits on the prepared baking sheet so the sides are just touching.
- Bake for 18 to 22 minutes, or until the tops are lightly golden and the biscuits have risen.
- Allow the biscuits to cool on the baking sheet for 5 minutes before serving.
Notes
- Keep the vegan butter as cold as possible for the flakiest biscuits.
- Avoid twisting the biscuit cutter, which can seal the edges and prevent the biscuits from rising evenly.
- If the dough becomes too soft while shaping, refrigerate it for 10 to 15 minutes before cutting the biscuits.
- These lightly sweet biscuits are delicious served with vegan butter, jam, apple butter, or alongside soups, stews, and holiday meals.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Nutrition
Calories: 183kcal | Carbohydrates: 21g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Sodium: 330mg | Fiber: 1g | Sugar: 2g
