Looks like I’m all about the rosemary this week. And why not? It’s one of my favorite savory herbs to keep in the fridge when the weather chills down. I’m also really big on putting rosemary into baked goods, both sweet and savory. These biscuits are savory, despite the inclusion of pumpkin and a bit of nutmeg. I keep seeing recipes for sweet pumpkin biscuits on Pinterest, but I wanted a savory pumpkin biscuit that I could serve with Thanksgiving dinner, and so, these fluffy little guys were born. These are meant to be a Thanksgiving biscuit, so they’re a bit richer than my norm, with a good amount of vegan butter, as well as a bit of olive oil, just for flavor (rosemary + olive oil is the best!). My husband and I actually made a vegan biscuits and gravy dinner out of these and my whiskey mushroom gravy, one evening when we were in serious need of comfort food. It was delicious, so give it a try if you feel like giving both recipes a trial run before the holiday. They’d also be great with my basic vegan gravy if mushrooms aren’t your thing.
