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Prep Time: 0 Minutes Cook Time: 14 Minutes |
Ready In: 14 Minutes Servings: 20 |
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Be sure to mix the dough lightly, as overmixing can result in tough biscuits. Ingredients:
2 cups unbleached all-purpose flour |
1 tbsp baking powder |
1/4 tsp salt |
1/2 tsp ground allspice |
1/4 cup canned pumpkin |
1/2 cup soy milk or other dairy-free milk |
3 tbsp corn oil |
1 tbsp pure maple syrup |
Directions:
1. Preheat the oven to 450 degrees F. Lightly oil a baking sheet and set aside.
2. In a large bowl, sift together the flour, baking powder, salt, and allspice and set aside.
3. In a medium-size bowl, combine the pumpkin, soy milk, corn oil, and maple syrup and blend until smooth.
4. Combine the pumpkin mixture with the flour mixture, stirring until the dough is just mixed and holds together.
5. Transfer to a lightly floured work surface and roll out to about 1/2 inch thick. Using a biscuit cutter or small drinking glass, cut the dough into 2-inch rounds and place on the prepared baking sheet. Reroll the dough scraps and cut out more bisciuts.
6. Bake on the center oven rack until golden brown on top, 12 to 14 minutes.
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