2 c All-purpose flour
2 ts Baking powder
1/4 ts Salt
1 ts Ground cinnamon
3/4 c Canned pumpkin
1/2 c Plain nondairy milk;
- unsweetened
3 tb Neutral vegetable oil
1 tb Maple syrup
Preheat the oven to 450?F. Lightly oil a baking sheet and set aside.
In a large bowl, sift together the flour, baking powder, salt, and
cinnamon, and set aside.
In a medium-sized bowl, combine the pumpkin, nondairy milk, oil, and
maple syrup, and blend until smooth. Combine the pumpkin mixture with
the flour mixture, stirring, until the dough is just mixed and holds
together.
Transfer to a lightly floured work surface and roll out to about 1/2"
thick. Using a biscuit cutter or small drinking glass, cut the dough
into 2" rounds and place on the prepared baking sheet. Reroll the
dough scraps and cut out more biscuits.
Bake on the center oven rack until golden brown on top, 12 to
15 minutes. Serve hot.