Fat-Free Pumpkin and Raisin Biscuits

• Vegan

• Produce

  • 1/2 cup Pumpkin, canned or cooked
  • 1/4 cup Raisins

• Refrigerated

  • 1/2 cup Soy milk, plain

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 1/4 tsp Cinnamon
  • 1/8 tsp Cloves
  • 1/2 tsp Nutmeg
  • 1/2 tsp Salt
  • 2 cups Whole wheat flour, white

Found on blog.fatfreevegan.com

Description

Ingredients

• 2 cups white whole wheat flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/8 teaspoon cloves
• 1/4 cup raisins
• 1/2 cup pumpkin (canned or cooked, pureed, and drained)
• 1/2 cup plain soy milk (plus additional, as needed)
• 1 tablespoon lemon juice

Directions

• Preheat oven to 425F and lightly oil a non-stick baking sheet. Mix the dry ingredients together well (flour through raisins). Add the pumpkin and mix until crumbly (do not overmix). Combine the soymilk and lemon juice and add it, stirring until a soft dough forms. If all flour is not moistened, add additional soymilk a teaspoon at at time until dough forms a ball.
• Turn out the dough onto a well-floured surface and sprinkle the top lightly with flour. Roll out about 3/4 inch thick. Using a 1 1/2-2-inch wide biscuit cutter or glass dipped in flour, press straight down without twisting to cut into 12-15 biscuits.
• Place the biscuits, sides lightly touching, on the oiled sheet. Bake until tops are lightly browned, 9-11 minutes. Serve hot.

Nutrition