Sunday, September 22, 2013

Pumpkin Drop Biscuits

I had left over pumpkin in my refrigerator to make these! Eat them with soup, top it with maple syrup or eat them with pumpkin butter!!

Pumpkin Drop Biscuits
makes 10 biscuits

Wet ingredients:
1 c. canned pumpkin puree
2/3 c. almond milk or another non-dairy milk
2 tsp. apple cider vinegar or white vinegar
3 TBSP. pure maple syrup
1 tsp. molasses

Dry ingredients:
2 1/2 c. whole wheat pastry flour plus extra for kneading
2 tsp. pumpkin pie spice
1 1/2 tsp. baking powder
1/4 tsp. extra fine sea salt

Spice Topping: (optional)
1 TBSP. pure maple syrup
2 tsp. pumpkin pie spice or 1 tsp. if you don't like it as spicy.
NOTE: You can either brush this on before baking the biscuits, after baking or both! I done some with and some without the topping!

Preheat oven to 400 degrees. Lay parchment paper a large baking sheet.

-In a large bowl, whisk together all the wet ingredients.
-Sift all the dry ingredients into the wet ingredients.
-Stir until just combined.
-With a 2" or 2 1/2" cookie scoop, place 10 dough balls on the prepared baking sheet.
-Combine the spice topping ingredients together.
-Brush on the spice topping to each biscuit dough ball.
-Bake for 20-25 minutes.

Take out, slightly cool and enjoy!

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