gluten free vegan rosemary pumpkin biscuits
 
 
AUTHOR:
RECIPE TYPE: breads
SERVES: 8-10
INGREDIENTS
  • 2 cups Sarah's gluten free flour blend
  • 1/4 cup cornstarch or tapioca starch
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 6 tablespoons non-hydrogenated shortening {such as Nutiva or Spectrum}
  • 1/2 cup So Delicious unsweetened almond or coconut milk
  • 1/2 cup pumpkin puree
  • 1 tablespoon pure maple syrup
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons olive oil or grape seed oil
INSTRUCTIONS
  1. Preheat oven to 425 degrees. Line baking sheet with parchment paper.
  2. In large mixing bowl, whisk together flour blend, cornstarch, baking powder, baking soda, finely chopped rosemary, salt and garlic powder.
  3. Add shortening to flour mixture. Using pastry cutter or fork, cut shorting into flour until crumb texture is formed.
  4. In separate bowl, add almond milk, pumpkin puree, maple syrup and apple cider vinegar. Stir until combined.
  5. Pour pumpkin mixture over flour mixture. Gently stir with rubber spatula, just until dough comes together.
  6. On floured surfaced {with either flour blend or cornstarch}, roll out biscuit dough into 1-inch thick. Cut out biscuits using 2 1/2-inch circle biscuit cutter.
  7. Place biscuits on prepared baking sheet, making sure biscuits are placed close together and touching. Press scraps together and reroll dough to make additional biscuits.
  8. Brush tops of biscuits with grape seed oil. Bake 16-18 minutes, until golden brown. Place biscuits on cooling rack to slightly cool. Serve warm.
  9. To reheat biscuits, wrap in foil and bake at 300 degrees for 10 minutes.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2016/10/gluten-free-vegan-rosemary-pumpkin-biscuits.html