Warm, gluten free vegan rosemary pumpkin biscuits, fresh out of the oven. Served them with a hearty bowl of soup. Nothing beats that combo on a chilly fall evening.
When the weather changes and it’s starts to get colder, all I want to make for dinner is one thing. Soup. A one pot meal takes all the stress out of dinner time. I can put it in the crockpot in the morning, or better yet, I can put it in my new Instant Pot!
I’m seriously obsessed with the Instant Pot. How did I even go this long without a pressure cooker? It cooks everything so quickly and it always comes out perfect. Every time. I use mine at least 3-4 times a week. Dinner cooks in 30 minutes or less. Amazing.
Ok, now back to these rosemary pumpkin biscuits. To go with all that soup I’ve been making, we need warm, fresh bread. These biscuits come together in no time. The pumpkin keeps them tender and the rosemary gives them big time flavor. Savory and oh so soft. These biscuits must be a part of your fall baking!
- 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
- Preheat oven to 425 degrees. Line baking sheet with parchment paper.
- In large mixing bowl, whisk together flour blend, cornstarch, baking powder, baking soda, finely chopped rosemary, salt and garlic powder.
- Add shortening to flour mixture. Using pastry cutter or fork, cut shorting into flour until crumb texture is formed.
- In separate bowl, add almond milk, pumpkin puree, maple syrup and apple cider vinegar. Stir until combined.
- Pour pumpkin mixture over flour mixture. Gently stir with rubber spatula, just until dough comes together.
- 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.
- 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.
- 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.
- To reheat biscuits, wrap in foil and bake at 300 degrees for 10 minutes.
Not only do I need an instant pot (okay..not need, but want!) but now I also want these delicious biscuits!
Can’t wait to try these will be served with a pumpkin coconut cauliflower soup yummy
I baked these yesterday to go with a hot carrot & butternut puree. I used my own flour mix as usual, but they also turned out great. Thanks for an other great recipe!
Hi there. Since you’ve made these, do you think I could substitute Earth Balance margarine/butter-like spread for the non-hydrogenated shortening? Thanks 🙂
You can sure give it a try! Earth Balance gives off a stronger flavor than the shortening, but should still be delicious.
I actuallu used olive oil as I don’t use shortening and that worked great. I just came back there today to copy the recipe to be able to make it for my parents for the holidays.
I’m so glad to hear olive oil worked for you. Thanks for sharing!
These were quick, easy and delicious! My 5 and 7 YO allergy kiddos loved them as did my allergy free MIL! FYI – I used my food processor to mix everything to make it super quick! (I did mix the liquids separately, just in case).