Pumpkin Rosemary Drop Biscuits

Author: Recipes_kw
No ratings yet
Prep Time 25 mins
Total Time 25 mins
Course Side Dishes, Snacks
Cuisine American
Servings 5 Servings


  • Oven
  • Food Processor


  • 1 cup soy milk
  • 1 tsp apple cider vinegar
  • 2 cups flour whole-wheat pastry
  • 1 tbsp baking powder
  • 1 tsp rosemary ground
  • 1 tsp salt
  • 1/2 tsp black pepper fresh cracked
  • 1/2 can pumpkin puree
  • 2 tbsp Earth Balance butter


  • Preheat the oven to 425 degrees while you line a baking sheet with parchment paper.
  • Whisk the soy milk and vinegar and set aside to allow it to curdle which will create a buttermilk substitute.
  • Measure the flour into a food processor and pulse until finely ground. Add in the baking powder, rosemary, salt and pepper then pulse again.
  • Transfer the flour mix to a mixing bowl then fold the pumpkin puree and butter into the bowl with a spatula.
  • Mix the soy milk into the flour mixture. Use a large cookie scoop or a 1/4 cup to portion the dough onto the lined baking sheet.
  • Bake until the bottoms are medium brown, about 10 minutes. Enjoy!

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