Yummy Pumpkin Biscuits

These are dairy-free biscuits that don’t taste like a compromise. Silken tofu blended with pumpkin puree replaces the butter and buttermilk you’d find in a traditional biscuit, delivering moisture and fat without animal products. The whole wheat flour adds nuttiness and structure that pumpkin alone can’t provide.

Blend the pumpkin, tofu, and maple syrup until completely smooth before adding to the dry mix. Any lumps of tofu will leave funky white spots in the finished biscuit. A regular blender or food processor handles this in under a minute.

Add the soy milk one tablespoon at a time. Whole wheat absorbs liquid differently than all-purpose, and the pumpkin moisture varies brand to brand. You’re looking for a dough that just holds together, not a sticky paste.

A hot 425°F (220°C) oven is key. The baking powder hits maximum lift fast at high heat, which matters when you don’t have steaming butter pockets to help the rise.

Pro Tips

• Don’t overwork the dough. Press it together with hands, fold twice, and cut. Too much kneading turns vegan biscuits dense.
• Cut straight down with the cutter. Twisting seals the edges and prevents the biscuits from rising tall.
• Brush the tops with melted vegan butter or extra maple syrup right out of the oven for shine and gloss.
• These stale fast without dairy fat. Eat warm or freeze and reheat at 350°F (175°C).

Variations

• Fold a third cup of dark chocolate chips into the dough for a dessert biscuit.
• Swap soy milk for oat milk for an even richer crumb.
• Add a half teaspoon of cardamom and a quarter cup of chopped pecans for a fall pastry vibe.