Monday, November 23, 2009

Drop Pumpkin Biscuits

Tonight I made pumpkin biscuits to go with my eggplant would-be chili leftovers. The would-be chili is still blah, even after the flavors/spices have had a day to blend (plus the full day in the slow cooker). But the pumpkin biscuits are light and airy and full of pumpkiny-goodness! Together, a filling meal.

Drop Pumpkin Biscuits


1 cup freshly milled spelt flour

1 cup whole wheat flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup + 1 spoonful canned organic pumpkin

1/2 cup almond milk + 1 T lemon juice

What to do

Preheat oven to 400 (415 for my sad oven).
Mix the dry ingredients together.
Add the pumpkin and the milk with lemon juice. Mix together with a spoon or your fingers if you need to. (I needed to.)
Drop biscuits onto baking sheet lined with parchment paper. I made 13 with this recipe.
Bake for 15-20 minutes.

This is a wet biscuit dough. For a drier biscuit dough, use 1/2 the pumpkin. I think if you make the drier biscuit dough, you could roll these out and use a biscuit cutter with them. But they are perfect like this for drop, and they have more pumpkin in them...and who doesn't love pumpkin!

These biscuits are based on the topping for FatFreeVegan's Celebration Pot Pie. I won't be making that any time soon (I need a large kitchen, large fridge, people to eat the large quantities of food it makes), but I did like the idea for the pumpkin biscuit topping.

1 comment:

  1. Those really look like something I would like! And I have leftover pumpkin at home... hmm...