Tasty pumpkin biscuits – perfect for fall!
- 2/3 cup pumpkin puree
- 3/4 cup milk
- 2 cups all-purpose flour
- 4 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/2 cup (1 stick) COLD unsalted butter, cut into small cubes
- Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper or a nonstick baking mat.
- In a small bowl or measuring cup, whisk together pumpkin puree and milk until you have a smooth mixture. Set aside.
- In a large bowl, stir together flour, baking powder, baking soda, salt, and cinnamon.
- Add cold cubed butter to flour mixture and cut it into the mix with your hands or a biscuit cutter until the mixture is coarse and resembles cornmeal. (If you’re unfamiliar with this process, you basically just quickly rub the butter into the flour with your hands until the mixture is coarse and the butter has been broken up into small pieces).
- Add milk and pumpkin mixture to flour and stir until everything is just combined. The dough shouldn’t be completely smooth – we want to keep lots of butter pieces in there so the biscuits will be nice and flaky.
- Turn biscuit dough out onto a floured surface. If the dough is too sticky, gently fold in a tablespoon or two of flour. I like to gently fold my dough over on itself several times, so I have lots of butter layers working for maximum flakiness.
- Roll or pat dough to about 2/3″ thickness and cut biscuit rounds with a 2″ biscuit cutter.
- Place biscuit rounds on your parchment-lined baking sheet and bake at 450 degrees Fahrenheit for 10-15 minutes until lightly browned. Serve immediately with butter and honey.
Water content can vary when you’re working with pumpkin puree – if your biscuit dough looks too dry, gently stir in a splash of milk. Too moist? Fold in another tablespoon or two of flour.
- Calories: 190