Leftover Recipe: Savory Pumpkin Biscuits

Preheat the oven to 400ºF. Line a cookie sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, garlic powder, and salt. Then, using a pastry blender, mix in the cold vegan margarine until the dough resembles pea-size pebbles. Mix in the soup using an electric handheld mixer fitted with a bread hook attachment.

Once the dough is mixed, use floured hands to move the dough to a floured surface and carefully knead it into a large mound. Don’t handle the dough too much; it will melt the margarine and the biscuits won’t be as flaky.

Using a floured rolling pin, roll the dough out until it is a little less than 1 inch thick. Use a biscuit cutter or the top of a pint glass to cut out 10 to 12 biscuits. Place the cut biscuits on the lined cookie sheet.

Bake for 15 to 20 minutes, or until golden brown.

Serve warm with margarine.