Pumpkin Biscuits with Sage & Thyme – Jennifer McKee

Ingredients

• ¼ cup unsweetened non-dairy milk
• 1 tsp apple cider vinegar
• ½ tsp lemon juice
• ½ cup pumpkin puree chilled (chilled for 30 mins-1 hour)
• 2 tbsp unsweetened non-dairy yogurt (I recommend So Delicious Coconut Milk Yogurt)
• pinch of cinnamon and nutmeg and/or pumpkin spice
• 1 tbsp maple syrup
• 1 ½ cups Bob's Red Mill 1-1 Gluten Free Baking Flour
• 2 ½ tsp baking powder (I use reduced sodium baking powder)
• ¼ tsp baking soda
• 1 tbsp chopped fresh sage (or 2 tsp dried sage)
• 1/2-1 tsp dried thyme
• 1-2 tsp garlic powder (optional)
• 1-2 tsp dried basil (optional)