Remember that spiced pumpkin butter from the last post? The one that you may or may not be currently eating with a spoon? What, you don’t eat pumpkin butter with a spoon while standing in your kitchen? Maybe that’s just me… don’t judge.
Anywho, when I made the pumpkin butter, I also whipped up a batch of simple whole wheat biscuits to go with it. They are a cinch to make and are the perfect vehicle for the pumpkin butter to go from jar to belly. If you would like to make them gluten free, you can use any gluten free flour(s) of your choice, but you may want to add 1/4 tsp or so of xanthan gum to give them a little lift. Or, if you don’t mind your biscuits being a bit flat, omit it. These can also be made with any type of milk you want (buttermilk, whole milk, half and half, almond milk, coconut milk, etc.) but in this version, I used almond milk.
Whole Wheat Biscuits
makes 6 biscuits
1 cup whole wheat pastry flour
1 tsp baking powder
1/4 tsp fine grain sea salt
1/8 tsp baking soda
3 tbsp cold unsalted butter, diced
6 tbsp almond milk (or other milk of your choice)
Pre-heat your oven to 375 and line a baking sheet with parchment paper or a silpat.
In a large bowl (or the bowl of a stand mixer), whisk together the dry ingredients. Add the butter and cut it in with your finger or a pastry cutter until crumbly. Add the milk and stir until just moistened (don’t overmix!). Knead the dough a few times to bring it together and then shape into 6 rounds. Place the biscutis on your baking sheet and bake until golden on top and bottom, about 15-18 minutes. Enjoy!