Vegan Pumpkin Biscuits
Tofutti Dairy Free Cream Cheese also works wonderfully!
- 1 3/4 c
- all-purpose flour
- 1/4 c
- organic brown sugar
- 2 1/2 tsp
- baking powder
- 1/2 tsp
- baking soda
- 1 tsp
- 8 oz
- go veggie dairy free cream cheese alternative
- 1 c
- canned pure pumpkin
1Preheat oven to 425 degrees.
2In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Cut in the 8 oz. of cream cheese, using a pastry blender, until mixture resembles coarse crumbs.
3Combine the pumpkin into the flour mixture; stir with a wooden spoon until the mixture is moistened. If too sticky, add a bit more flour.
4Turn the dough onto a lightly-floured surface. Knead the dough about 8 times.
5Roll the dough out to one-inch thickness and cut with a 2-inch floured biscuit cutter.
6Place the biscuits on a greased cookie sheet, placing them one-inch apart.
7Bake for 15-17 minutes or until the biscuits are flakey and golden brown.