Pumpkin Drop Biscuits
makes 10 biscuits
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
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!