Vegan and Gluten Free Pumpkin Biscuits
Prep time
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Vegan and gluten free pumpkin biscuit recipe, adapted from Minimalist Baker.
Serves: 8
Liquid Ingredients
  • ¾ cup unsweetened almond milk + 1 Tablespoon vinegar
  • ¼ cup pumpkin puree
Dry Ingredients
  • 1½ cups gluten-free flour blend (I used Bob's Red Mill)
  • ½ cup fine almond flour
  • ¼ cup oat flour (finely ground oats)
  • 1 Tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ¼ teaspoon cayenne pepper
  • Pinch of paprika
  • 4 Tablespoons Earth Balance (butter works too for a non-vegan option)
  1. Heat oven to 450 degrees.
  2. Whisk together the milk and vinegar in a small bowl. Let curdle, then add the pumpkin puree.
  3. Whisk the dry ingredients in a large bowl.
  4. To the dry ingredients, add the butter and work in until the dough looks crumbly and the butter is evenly distributed. Stir in the almond milk - pumpkin mixture until the dough is a little sticky (not wet). You should be able to gently ball it at this point.
  5. You can go the traditional route of rolling out the dough and cutting OR, I just flour-ed my hands and formed the biscuits into 8 rounds.
  6. Place the dough rounds on a parchment lined baking sheet, nestled close to each other. Bake for about 15 minutes or until golden brown. These won't rise quite as much, but should get golden brown on the edges.
  7. Serve warm with lots of butter and/or as egg sandwiches!! Leftovers store well in a tea towel and can be retoasted in a cast iron for extra crunch the next day :)
Recipe by French Pressed Kitchen at