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Export 8 ingredients for grocery delivery
Step 1
Preheat your oven to 400 degrees F.
Step 2
In a small bowl, combine the plant-based milk and vinegar. Set aside.
Step 3
Mix the flour, baking powder, baking soda, sugar, and salt. Add in the vegan butter and combine with a pastry cutter. Put in freezer for 10 minutes.
Step 4
Mix the squash puree and plant-based milk and vinegar combo. Stir in the chopped sage.
Step 5
Add wet ingredients to the dry and stir until the wet is fully incorporated. Don’t overwork it, though. You don’t want the vegan butter to melt.
Step 6
Dust a clean work surface with flour. Roll out the dough all at once or in batches and use an upside-down drinking glass to cut uniform biscuits. Place a sage leaf on each biscuit and brush with a little melted vegan butter.
Step 7
Bake for 12- to 15 minutes.
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