Turkalurk time. Obviously I have to do a Thanksgiving post, with Thanksgiving being… you know… FOOD related. But guess what?! Something waaay more exciting than Thanksgiving happened on Thanksgiving: I got to see one of my best friends, who I haven’t seen in fifteen years! Yep, you read that right: fifteen.
We’re adorable. I know, you’re just jealous.
We were best friends in second grade (for 9 months) and then she moved back to Korea. But we’re awesome, and we stayed friends. And then she nicely said she’d come visit me over here on the west coast when she was studying abroad. Wheeeeee friendy time! That meant I got to be all touristy and show her around the city. AND we got to hang out with our second grade teacher, who is beyond fabulous and one of the most wonderful people I know.
So we had mega fun and I was busy busy working the Black Friday madness of shopping. WHY people shop that day is beyond me, don’t you want to just stay home and digest your turkey? Whatever.
Anyway. So here are your pumpkin biscuits, courtesy of my Thanksgiving linner (lunch-dinner, get it?). They’re vegan, ish. Because I’m currently off eggs due to some egg/gluten allergy testing, which is LAME: you’ll likely be seeing some allergy-friendly posts coming your way.
Side note. Why is it that both my cats reach up to paw my face when I’m blogging?? Tonight it’s Jessie: is she taking lessons from Nosh?! I’m assuming this means they’re miffed I don’t feature them in every post… or that they’ve been learning from Simon’s cat…
Enough of my tangents! Here is the recipe :)
Recipe ever so slightly adapted from Crepes of Wrath! My yield was 14 biscuits, but they were rather flatish… if you want fluffier ones, I suggest not rolling the dough out as thin as I did. I chilled mine for a bit before baking due to lack of oven space (that freaking turkalurk always takes FOREVER), so that may have affected their rise a bit.
These are fabulous with a bit of goat cheese and cranberry sauce. They’re lightly sweet but pair well with either savory or sweet—I ate some with dinner and then made a dessert napoleon for later with ice cream and whipped cream + cinnamon. Food repurposing for the win!
- 2 c whole wheat pastry flour, plus a bit for rolling
- 1.5 tbsp sugar
- 2.5 tsp baking powder
- 1/2 tsp cinnamon
- scant 1/2 tsp salt
- 5 tbsp cold unsalted butter, chopped into smallish pieces*
- 1 c pumpkin puree
- 1/4 c light coconut milk
- 2 tbsp molasses
- 1 tsp honey
*vegan with Earth Balance or other vegan butter
Preheat the oven to 400, and line a baking sheet with parchment paper.
In a bowl, combine dry ingredients: flour, sugar, baking power, cinnamon, and salt. Cut in the butter using your implement of choice (I like a pastry cutter, but two forks work just as well) until the mixture resembles coarse sand. In a larger bowl, mix together pumpkin, coconut milk. molasses, and honey. Add liquid to butter/flour mixture, and stir until just combined. Sprinkle a bit of flour over your work surface and roll out the dough to about an inch thickness, using a biscuit cutter (or a cookie cutter, if you’re jank like me) to make biscuity-type shapes. Transfer to baking sheet, and continue with the scraps until you have no leftover dough.
Bake for 12-15 minutes (mine were done at 13), until golden. Let cool for a few minutes on the baking sheet, then serve warm!