Add a little harvest season to breakfast with these simple spiced biscuits.
Using a hot cast-iron skillet is just the ticket for getting those perfectly crisped biscuits.
Normally biscuits aren’t what you’d consider a “health food” but these have had several upgrades that give them much to offer amongst a wholesome breakfast spread.
4 tsp Baking Powder
¼ tsp Baking Soda
2 tsp Cinnamon
½ tsp Nutmeg
⅛ tsp Ground Cloves
¾ tsp Sea Salt
4 tbsp (Extra Virgin) Coconut Oil (solidified)
½ cup Pumpkin Puree (may sub apple sauce)
¼ cup Maple or Honey
½-¾ cup Almond Milk
1 tbsp Apple Cider Vinegar
*Note, the spice blend in this recipe is mild so if you prefer a stronger pumpkin spice flavor, be sure to adjust the spices accordingly.
Preheat oven to 450 degrees. I love using my cast iron skillet to get those nice, crisp bottoms but these can also be made on a cookie sheet. If using cast iron, you’ll need to put it in the oven to heat to temp before placing the biscuits in it. If using a sheet pan, just have it set aside, lightly oiled and ready to go.
Place flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in a mixing bowl. Stir to mix completely.
In a measuring cup or glass on the side, combine your pumpkin puree, maple, vinegar and 1/2 cup almond milk.
Pour wet into dry and stir to incorporate. All flour should appear moistened. If mixtures seems dry, stir in additional almond milk, adding by the tablespoon. You want the batter to be somewhat sticky. If you get it to wet, simply work in a touch of flour.
Allow to rest 5 minutes.
Place dough on a floured counter and silicon mat. Knead & fold 6-8 times and press into a flat disk approx. 3/4 in. thick. Remove skillet from oven and rub with an oiled napkin. Cut biscuits out using a 2 in. round cutter or a small glass and place directly into/onto pan.
Bake 15-20 minutes or until biscuits start to get that nice golden brown over the top.