Pumpkin Biscuits

It’s pumpkin season! Try these regular (or Vegan) Pumpkin Biscuits, so soft and fluffy and pumpkin-y good, for your next holiday gathering!

Vegan Pumpkin Biscuits

During the holidays, I love how our guests arrive hungry and ready to eat! Over the years, I’ve been known to warn my guests ahead of time … come hungry!

With different diets, I’ve learned to be more flexible as a hostess, which makes me excited to try new recipes like the one I’m sharing today.

Vegan Pumpkin Biscuits

Pumpkin Biscuits

Warm, fresh out of the oven, fluffy pumpkin biscuits.

And they are vegan! And dairy free, lactose free, and gluten free! I’m working with GO Veggie! ™ to help spread holiday cheer and have created a new recipe using their Dairy Free, Vegan Cream Cheese.

You know how you are pleasantly surprised when something new you try turns out fabulously? That’s how I feel about this delicious recipe today!

Vegan Pumpkin Biscuits

This was my first time to cook with this delicious, smooth, cream cheese alternative, which by the way, is also an award winning dairy free product that can be used so many ways!

It comes in 3 flavors:

-Chive & Garlic
-Classic Plain (which I used in today’s recipe)
-Strawberry

For Thanksgiving this year, if you’re entertaining with breakfast, lunch or dinner, your vegan friends are going to love you if you serve this incredibly rich GO Veggie! Dairy Free, Vegan Classic Plain Cream Cheese Alternative. It’s good in dips, and can also be used to make frosting for your baked treats or when baking a cheesecake! And guess what? You can find more recipes HERE.

Enjoy these amazing Vegan {Flakey} Pumpkin Biscuits, my friends. Even if there are no diet restrictions, your guests and family will love these! And, serve them with the other GO Veggie! Dairy Free, Vegan flavored cream cheeses!

What is your favorite kind of biscuit to make?

Vegan Pumpkin Biscuits | ReluctantEntertainer.com

Vegan Pumpkin Biscuits | ReluctantEntertainer.com
Print Recipe
5 from 1 vote

Vegan Pumpkin Biscuits

Use regular cream cheese for regular pumpkin biscuits. Use gluten-free flour to make the biscuits gluten-free as well.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 6

Ingredients

Instructions

  • Preheat oven to 425 degrees
  • In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Cut in the 8 oz. of cream cheese, using a pastry blender, until mixture resembles coarse crumbs.
  • Combine the pumpkin into the flour mixture; stir with a wooden spoon until the mixture is moistened. If too sticky, add a bit more flour.
  • Turn the dough onto a lightly-floured surface. Knead the dough about 8 times.
  • Roll the dough out to one-inch thickness and cut with a 2-inch floured biscuit cutter.
  • Place the biscuits on a greased cookie sheet, placing them one-inch apart.
  • Bake for 15-17 minutes or until the biscuits are flakey and golden brown. Serve warm!
  •  

CONTEST IS NOW CLOSED!

 

What is your favorite kind of biscuit to make?

Like Reluctant Entertainer and GO Veggie! on Facebook.

 

Pumpkin Biscuits at ReluctantEntertainer.com

Inspired to create a great recipe with GO Veggie! Dairy Free, Vegan Cream Cheeses? Visit their Facebook Page and upload your original recipe for a chance to receive an embroidered GO Veggie! apron. GO Veggie! will also donate $10 to one pre-selected charity partners of your choosing. (PS, be sure to spread the cheer by sharing your recipe on Instagram, Twitter and Pinterest using hashtag #SpreadCheer.)

This post is sponsored by GO Veggie! and also the kind people at Kitchen PLAY. Contest ends 11/17/13 at midnight, PT.

71 comments on “Pumpkin Biscuits”

  1. Its so delicious pumpkin biskuits 

  2. These are truly delicious biscuits and I’ve been making them quite often. However, I’m a bit confused about the recipe. Using the ingredients as instructed, the recipe typically yields far more than six biscuits. I use the 2 inch pastry ring and roll the dough to 1″ thickness. Yet, the batch I made today yielded 23 biscuits. Don’t get me wrong, I’m not complaining. But I’m surprised that the yield is so far off. All my colleagues love them, and my roommate sneaks them from the biscuit tin when I’m not around. A slam dunk, winning biscuit!

  3. Vegan Cheesy Garlic Buttery Biscuits Filled With Cream Cheese!

  4. Always loved savory herb biscuits. (shared on twitter, both FB pages liked)

  5. I’m not sure there’s a biscuit that I don’t like! I love a good old thick buttermilk biscuit! Thanks!

  6. These are the prettiest biscuits, Sandy. Perfect for the holidays!

  7. I shared this post on G+.

  8. My favorite biscuits to make are angel biscuits, so light and fluffy! I only started making biscuits a couple of years ago and after having way too many doorstops instead of biscuits, I found successs with the angel biscuits! I am looking forward to trying your pumpkin biscuits next!

  9. Pinned recipe on pinterest @amydwill

  10. I love a good buttermilk biscuit with chocolate gravy!

  11. My favorite is a garlic, cheese, and fresh herb biscuit. I especially like sage or chives in these, but anything that’s in the garden at the moment gets thrown in!

  12. My favorite kind of biscuit to make is the old-fashioned buttermilk biscuit. I like them warm with fresh, local honey or smothered in white gravy with a little hot sauce.
    Thanks for the great giveaway and recipe inspiration!
    Be well.
    karmakaytlyn(at)yahoo(dot)com

  13. I like Reluctant Entertainer and GO Veggie! on Facebook as Cindy Aiton.

  14. My favorite are buttermilk biscuits with homemade chocolate butter.

  15. I love to bake vegan cheddar and garlic biscuits.

  16. I have yet to find a gluten free version that I like :)

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