Plump, flaky, steamy and just begging to be sandwiched with butter and devoured alongside every holiday dish known to man. Things are about to get serious.
Origins of Biscuits
Soft, flaky biscuits are believed to be a pre-Civil War Southern creation. And because flour was expensive back then, they were enjoyed as a special treat on Sundays. The concept may have been inspired by British biscuits which were more like a thin cookie or cracker. This recipe resembles the Southern version, but is our plant-based take infused with additional flavors. Once I cracked the code for the Best Damn Vegan Biscuit, I moved onto another favorite variation of mine: (Vegan) Cheddar Jalapeño. And since I can’t seem to keep my hands off pumpkin this month, I knew a savory fall version had to happen next. These biscuits are infused with both pumpkin puree and fresh sage, giving them an earthy, autumnal flavor I just adore. Not to mention, they’re simple! Just 1 bowl, 30 minutes, and no fancy methods required. Even if you’re a biscuit novice, I walk you through each step so you’ll finally taste sweet biscuit glory once and for all. These biscuits are a dream. They’re: TenderFluffyFlakyWarmSavorySubtly pumpkin-yInfused with fresh sagePerfect for fall& Begging to be shared Are you planning an October gathering? Perhaps a Friendsgiving? These are the biscuits for you! I see these making an appearance at pumpkin carvings, fall parties and beyond. And if you’re a little weary of sage, know that it’s subtle or you can simply leave it out! Alternatively, swap in butternut squash puree or even sweet potato puree for a sweeter take. They’re very customizable and seriously delicious. If you try this recipe, please let us know! Leave a comment, tweet at us, or take a picture and tag it #minimalistbaker on Instagram! We love seeing what you guys cook up – it’s seriously impressive. Cheers and happy fall, friends!
