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Pumpkin Cornmeal Biscuits
Per the notes on the original recipe, these are "hearty from biscuits....they have plenty of heft, flavor, and sweetness. Non-vegans may use butter instead of soy margarine." I used butter and half whole wheat pastry flour instead of unbleached white flour. Because of that, I needed a bit more cider in the mix. I just whizzed everything together in the Cuisinart. Same one I received as a wedding present back in 1979 :) I used a quarter cup to to drop the biscuits and disengaged the batter from the cup by running a knife around the inside edge of the cup. The batter dropped from the cup easily with that trick. I also lined my baking pans with parchment paper, and folded the overhanging edges under, so the extra paper would not burn in the oven. Note that you could always store these in an air tight container, and store them in the freezer. Reheat in a toaster oven for an occasional treat.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 biscuits
Ingredients
- ¼ cup soy margarine or butter
- 1-½ cups unbleached white flour
- ½ cup cornmeal
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons brown sugar packed
- ½ cup pumpkin puree
- ¾ cup plus 2 tablespoons apple cider or apple juice.
Instructions
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Preheat the oven to 425 degrees. Generously oil a baking sheet. ( I did not oil the baking sheet, but used parchment paper to line the baking sheet).
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Cut the soy margarine into small pieces and place in a medium bowl. Sift in the flour, cornmeal, baking powder, baking soda, and salt. Add the brown sugar and mix until lump free.
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In a blender or food processor, combine the pumpkin puree and the cider or juice. Pour into the flour mixture and stir briefly, just until well blended. From the biscuits by 14 cups onto the baking sheet 1 to 2 inches apart.
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Bake for about 20 minutes until puffed and very slightly brown around the edges and a toothpick tests clean. Serve immediately.