Pumpkin biscuits and Country sage gravy

Fall Sundays in the Midwest equal biscuits and gravy. Growing up I remember waking up and helping mom place the buttermilk pre-packaged and cut biscuits onto a tray and placing them in the oven while dad stirred up homemade gravy filled with starch, milk, and bacon grease. Our stomachs would be full, warm and satisfied. I woke up this morning after a long Octoberfest filled night wanting a filling breakfast. I went straight to the kitchen and made my first healthy version of this meal and I gotta say- it rocked! 

What you'll need: 

Pumpkin biscuits (adapted from serious eats)

1 cup pumpkin purée

4 tbsp earth balance butter

1 1/2 C GF flour 

1 tbsp baking powder

1 pinch salt

1/4 C milk (I used unsweetened almond milk)

Gravy (adapted from fo reals life blog)

1/4 C GF flour

1 tbsp nutritional yeast

1/4 tsp salt

1/4 tbsp sage

1/4 tbsp pepper

1 tbsp corn starch

2 cups milk (I used unsweetened almond milk)

Method:

Pumpkin biscuits

1. Combine pumpkin and melted butter together

2. Add dry ingredients

3. Add milk 

4. Pour into greased muffin pans

5. Bake at 400 degrees for 20 mins or util brown on top

Gravy

Combine all ingredients in a saucepan on med heat and stir until thick (about 5 mins)

*taste your gravy and make sure to only add sage and pepper that will taste well to you!