Breakfast for 8

Pumpkin Sage Biscuits

Name: Pumpkin Sage Biscuits
Total time: 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 3/4 cup unsweetened plain almond milk; 1 tbsp fresh lemon juice; 2 1/4 cups unbleached all-purpose flour; 1 tbsp baking powder; 1/2 tsp baking soda; 3/4 tsp sea salt; 1 pinch each ground cinnamon and nutmeg; 1/4 cup pumpkin puree; 3 tbsp fresh sage

Pumpkin, sage, and warm spices enrich tender biscuits made with almond milk and baked until lightly browned.

$0.13per serving $

30 minstart to table

8servings

American Vegetarian Vegan Dairy-free Budget Breakfasts Lunches Back to school Fall

Ingredients

3/4 cup unsweetened plain almond milk
1 tbsp fresh lemon juice
2 1/4 cups unbleached all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
3/4 tsp sea salt
1 pinch each ground cinnamon and nutmeg
1/4 cup pumpkin puree
3 tbsp fresh sage

Steps

Heat the oven to 400 F and line a baking sheet with a clean baking surface.
Stir the almond milk and lemon juice together in a bowl and let them stand for 5 minutes.
Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
Stir in the pumpkin, chopped sage, and almond milk mixture until a soft dough forms.
Pat the dough to 1-inch thickness, cut eight biscuits, and place them on the baking sheet.
Bake for 15 minutes, until the biscuits are set and lightly browned.