In true Canadian fashion, I am going to whine about the weather. It snowed today! Man, did that make for a frosty bike ride into work! So, I was in the mood for some warm comfort food tonight. I made a version of my vegetable stew with biscuit topping, adding in some purple potatoes, roasted chestnuts, and butternut squash. Just look at those wonderful colours! For the topping, I added pumpkin and apple cider to the biscuit recipe for a delicous fall flavour.
INGREDIENTS
- 2 cups flour
- 1 tbsp baking powder
- 1 tsp brown sugar
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup nutritional yeast
- 1 tsp rubbed sage
- 1 tsp marjoram
- 1/3 cup non-hydrogenated vegetable shortening
- 1/2 cup pureed pumpkin
- 1/2 tsp apple cider vinegar
- 1 tbsp baking powder
- 1 tsp brown sugar
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup nutritional yeast
- 1 tsp rubbed sage
- 1 tsp marjoram
- 1/3 cup non-hydrogenated vegetable shortening
- 1/2 cup pureed pumpkin
- 1/2 tsp apple cider vinegar
- 1/2 cup apple cider
METHOD
1. Whisk flour, baking powder, sugar, baking soda, and salt together in a bowl. Stir in nutritional yeast and spices. Mix in shortening with your fingers until it resembles coarse bread crumbs.
2. Whisk pumpkin, vinegar, and cider together. Add to dry ingredients and mix with a fork, then gently knead into a dough.
