Home Cooking 9

creating pumpkin biscuit recipe

jessinEC | Feb 3, 201204:11 PM

I have a recipe I like -- a modified version of Beard's baking powder biscuit:

--2 c flour, 1 T baking powder, 1/2 tsp salt
--1/4 oil, 3/4 c soy milk

Obviously, not as nice as when you make it with butter, but I'm dairy-free, so it works.

I have a 1/2 c canned pumpkin and I'd like to figure out how to modify the above recipe to include it. I've got no clue how to do this -- decrease soy milk? by how much? can/should I reduce the oil? Increase the flour to deal with moisture in pumpkin? Does the leavening have to change?

The recipes I have found online call for buttermilk, which I don't have (and I'm not sure if you can do the lemon-soy milk trick, like you can with cow milk). And most also have way more fat, which I'd like to avoid.

I'm looking for a savory biscuit to go with eggs & sausage (brinner!), so I don't think I want to add cinnamon or "pumpkin spices".


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