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.