I’m in denial about fall.
I’m a spring and summer person through and through. I’ve been loving doing my PhD research in my hammock, outside in 90 degree weather, sipping on cold-pressed juice I just made. (Cucumber watermelon has been my go-to lately.)
One acceptable part of fall for me, though, is the pumpkin. And the baking. (Yellow leaves and hot chocolate are nice too, I guess. 😉 )
The other day I got the idea out of the blue to make these biscuits (I guess fall is creeping into my subconscious, despite being in denial), and I’m amazed at how well they turned out given how easy and healthy they are. So in honor of this being the first week of fall, I wanted to share them with you!
They’re fluffy but not dry, and oh so versatile. You can make them sweet by adding more maple syrup or sugar, or pair them a savory dish by leaving the syrup out. My current favorite way of eating them is for breakfast with a chocolate date spread, and I’m excited to try pairing these with black bean chili.
Thankfully, it’s still 85 degrees out so I can pretend it’s summer for a few more weeks. (While sitting in my hammock, eating these biscuits. 😛 )
Makes 8 biscuits.
- 1 cup whole wheat flour
- 1/2 tsp baking soda
- 2 tsp baking powder
- Dash of salt
- 1/3 cup nondairy milk (I used soy)
- 3/4 cup pumpkin puree (unsweetened)
- 1 tbsp maple syrup (optional, or add more for sweet biscuits)
- Dash pumpkin pie spice (optional)
- Chocolate chips (optional)
- Preheat oven to 400 degrees F.
- Combine the dry ingredients in a bowl: flour, baking soda, baking powder, salt.
- Add in the nondairy milk, pumpkin puree, and add-ins. Stir just until combined.
- Use a spoon to drop the batter into 8 even piles on a baking sheet–no need to form them into shapes.
- Bake for 10 minutes, or until the bottoms begin to turn golden brown. Best eaten immediately, but they also keep well!