Thursday, November 29, 2007

Pumpkin Biscuits

I said that sometime this week I was going to post some more of the Thanksgiving recipes I mentioned on Monday, but I lied. I LIED! BAHAHAHAHAHAH! Instead, I give you this pumpkin biscuit recipe, and the soft caressing promise that I will post at least the stuffing recipe sometime next week.

I whipped these biscuits up with some autumn harvest stew the other week when I had guests over, and (despite the fact that they're not rollable, cuttable biscuits like the original recipe claims--I think this may be because I chose their "vegetable oil" option instead of just subbing in Earth Balance for the butter) they were really fricking good. Enough so that, despite making enough for all my dinner guests to have two biscuits each, folks liked them so much that I somehow got sweet-talked into throwing another batch in the oven for everyone. The end result was that 16 biscuits were consumed within an hour by only 4 people. That is disturbing, and yet a testament to the fact that these biscuits are indeed yummy.

Also featured is one of the delightful little Ohio-shaped butter-pads that The Vegan Ronin whipped up for the Post T-Day Foodfest I had this past Saturday. Aren't they the cutest? <--- Clearly, this is foreshadowing some of next week's recipes/blog entries, if you hadn't figured it out... Lots of Post-T-day-Foodfest recipes to come... DUN DUN DUNNNNNN!


  • 2 c. unbleached all-purpose flour

  • 1 T. baking powder

  • 1/4 to 3/4 t. salt

  • 1/2 t. ground allspice

  • 3/4 c. canned pumpkin

  • 1/2 c. soy milk

  • 3 T. vegetable oil (or vegan margarine)

  • 1 T. pure maple syrup


Preheat oven to 450F. Lightly oil a baking sheet (or alternately, lay out a sheet of parchment paper on your baking sheet) and set it aside.

Sift together the flour, baking powder, salt, and allspice in a large bowl.

In a separate bowl, combine the pumpkin, soy milk, vegan margarine (or oil), and maple syrup and stir until smooth.

Combine the flour mixture with the pumpkin mixture. Stir just until the mixture holds together; avoid over mixing, or biscuits will be tough.

Here is where I think the biscuit-forming will differ, depending on whether you used margarine or oil:

If you used margarine, and the dough seems to be stiff enough, roll it out on a lightly-floured work surface and roll out to 1/2-inch thickness. Using a 2-inch biscuit cutter or a drinking glass, cut out dough into rounds and place on prepared baking sheet. Reroll dough scraps and continue to cut out until all dough has been used.

If you used oil (which I did), your dough isn't going to be rollable, so you'll want to just make drop-biscuits instead. To do this, using a spoon, scoop up a generous amount of dough and plop it onto your baking sheet. Press down slightly so that it flattens out a little. Continue until your baking sheet is full.

Bake in the center of the preheated oven for 12 to 16 minutes, until tops are golden brown. Serve hot.

Makes about 20 biscuits.

(Original recipe from Green Living)

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