Gluten free vegan rosemary pumpkin biscuits

• Vegan
• Gluten free

• Produce

  • 1/2 tsp Garlic powder
  • 1/2 cup Pumpkin puree
  • 1 tsp Rosemary, Fresh

• Canned Goods

  • 1/2 cup So delicious unsweetened almond or coconut milk

• Condiments

  • 1 tbsp Maple syrup, pure

• Baking & Spices

  • 1 tbsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 cup Cornstarch or tapioca starch
  • 6 tbsp Non-hydrogenated shortening
  • 2 cups Sarah's gluten free flour blend
  • 1 tsp Sea salt

• Oils & Vinegars

  • 2 tsp Apple cider vinegar
  • 2 tsp Olive oil or grape seed oil

Found on sarahbakesgfree.com

Ingredients

• 2 cups Sarahs gluten free flour blend
• 1/4 cup cornstarch or tapioca starch
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon finely chopped fresh rosemary
• 1 teaspoon sea salt
• 1/2 teaspoon garlic powder
• 6 tablespoons non-hydrogenated shortening {such as Nutiva or Spectrum}
• 1/2 cup So Delicious unsweetened almond or coconut milk
• 1/2 cup pumpkin puree
• 1 tablespoon pure maple syrup
• 2 teaspoons apple cider vinegar
• 2 teaspoons olive oil or grape seed oil

Directions

• Preheat oven to 425 degrees. Line baking sheet with parchment paper.
• In large mixing bowl, whisk together flour blend, cornstarch, baking powder, baking soda, finely chopped rosemary, salt and garlic powder.
• Add shortening to flour mixture. Using pastry cutter or fork, cut shorting into flour until crumb texture is formed.
• In separate bowl, add almond milk, pumpkin puree, maple syrup and apple cider vinegar. Stir until combined.
• Pour pumpkin mixture over flour mixture. Gently stir with rubber spatula, just until dough comes together.
• On floured surfaced {with either flour blend or cornstarch}, roll out biscuit dough into 1-inch thick. Cut out biscuits using 2 1/2-inch circle biscuit cutter.
• Place biscuits on prepared baking sheet, making sure biscuits are placed close together and touching. Press scraps together and reroll dough to make additional biscuits.
• Brush tops of biscuits with grape seed oil. Bake 16-18 minutes, until golden brown. Place biscuits on cooling rack to slightly cool. Serve warm.
• To reheat biscuits, wrap in foil and bake at 300 degrees for 10 minutes.