Perfect Pumpkin Rosemary Biscuits
My daughter Alethea and I started making pumpkin rosemary biscuits about ten years ago, when she was only 8. Every year, we’d joke about how they were kind of weird, a little dry, but oddly addictive. Every year, we say we’re going to tweak them to make them a little better, but for some reason, perfection evaded us until recently - and we finally realized why!
It’s because we were too attached to making them “dry” enough to roll out and cut into shapes. Well, it occurred to us this year that maybe converting them into drop biscuits would allow for some much needed tweaking. And, voila! Success! These drop biscuits are perfectly moist on the inside, crunchy on the outside, and addictively delicious.
Perfect for your holiday meals, but also great for everyday dinners (or snacks, or breakfast, or basically any time of day!). I hope you love them as much as we do - please let us know what you think if you try them!
Dry ingredients:
2 tablespoons dry polenta
2 and 7/8 cups whole wheat pastry flour (3 cups less 2 tablespoons)
1 tablespoon baking powder
1 tablespoon dried rosemary leaf
½ teaspoon baking soda
½ teaspoon salt
Wet ingredients:
1 cup full fat oat milk (we use Oatly)
1 cup cooked pumpkin flesh, canned or fresh
½ cup maple syrup
2 tablespoons vegan butter, melted (we use Miyoko’s lightly salted butter)
2 tablespoons neutral flavored oil (such as sunflower)
Toppings:
To taste: dried rosemary leaf and fleur de sel
Instructions:
1. Preheat oven to 425 F.
2. Combine the dry ingredients in a medium bowl and stir well with a whisk. Set aside.
3. Combine the wet ingredients in a medium bowl and stir well with a whisk. Set aside.
4. Whisk the dry ingredients slowly into the wet ingredients. Finish mixing with a large spoon if necessary. Stir just until thoroughly combined (don’t overmix).
5. Oil two large baking sheet lightly. Drop the biscuit mixture in about 1/3 cup scoops onto the sheets, leaving room in between for them to poof up and spread out a bit. Sprinkle the tops with a little additional rosemary and some of the flaked salt (fleur de sel).
6. Bake for 15 minutes, or until golden browned. Ideally, serve fresh out of the oven, while still warm, with a little vegan butter if desired. Do not judge yourself for wanting to eat more than one. You’re human, pumpkin.
Yield: About 15 biscuits
SF/Blue