Pumpkin Cheddar Biscuits

You can ask anyone who has ever lived with me before - I am notorious for keeping several large piles of paper around various locations in my home. These piles of paper have absolutely come between me and my various roommates over the years, yet I find that every time I remove the piles, they find a way to come creeping back into my life. I thought buying a filing cabinet would help me organize these piles and keep them off of the coffee table. Now I have an empty filing cabinet and a coffee table filled with piles of paper.
My boyfriend finally asked me last night, on New Year's eve, if we could start 2012 off with a clean coffee table, so he would have somewhere to put his dinner and his feet (that's right, food and feet apparently belong in the same area). So I'm looking at five leaning towers of paper and one huge stack of DVDs (plus two boxes of papers that the boyfriend put under the coffee table so he could clear off room for me to make more piles). Maybe my New Year's resolution should be to keep my paperwork and mail a bit more organized. Maybe...
Anyway, I thought I would get started on this coffee-table-cleaning-project but found a way to get distracted immediately! Sticking out of one of the piles is my copy of VegNews from September/October. This is the first issue I ever purchased and it contains a recipe that totally rocked my world. I keep looking to see if anyone else has posted it in their blog but I haven't seen any posts with the recipe yet (just photos and references made to the magazine). I'm going to post it here, because if I don't lose it during my re-organization efforts, I'll probably lose it over the course of moving into our new home over the next month....and I can't live without my pumpkin cheddar biscuits (thank you Bianca Phillips, author of Vegan Crunk blog).

Pumpkin Cheddar Biscuits:
Makes 8 large or 16 small biscuits
1 teaspoon apple cider vinegar
1/3 cup soy milk
1 cup flour
1 cup whole-wheat pastry flour
2.5 teaspoons baking powder
1/2 teaspoon salt
1 cup shredded vegan cheddar cheese
5 tablespoons of vegan margarine
3/4 cup canned pumpkin

1. Preheat oven to 400 degrees. In a small bowl, combine apple cider vinegar and soymilk. Set aside and allow mixture to curdle.
2. In a large, stir together flour, pastry flour, baking powder, and salt. Stir in cheese, coating shreds with flour so that they don't clump together. Add margarine, and use a pastry cutter to break up the margarine and cheese shreds until course crumbs form.
3. To soymilk mixture, add pumpkin and whisk until well combined. Pour mixture into dry ingredients. Use a spoon to mix until a dough forms, and then continue mixing with clean hands until just combined. Do not overmix.
4. The magazine article includes a number of steps on how to cut the dough into biscuit form. I just spoon the mix into muffin tins and call it a day.
5. Bake 12-14 minutes or until the bottoms are lightly golden.

Here is a photograph taken by my girl Sarah - she came to visit me in September and we loved breakfast so much we had to take a picture! We loaded up our pumpkin biscuits with Gimme Lean sausage and served it alongside of some sliced avocado and watermelon chunks. You can see some piles just beginning to develop on the coffee table in the background. I suppose I should start addressing the significantly larger piles at this point. I hope everyone has a Happy New Year - and if you are looking for something yummy to make yourself (or for me, next time I visit you) try this recipe out!