Description
A straightforward recipe for soft, flavorful pumpkin biscuits.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup milk
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
- Cut the cold butter into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate small bowl, mix the pumpkin puree and milk.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface. Pat or roll the dough to about 3/4 inch thickness.
- Use a biscuit cutter to cut out rounds. Place the rounds on the prepared baking sheet.
- Bake for 12 to 15 minutes, or until the tops are lightly golden brown.
Notes
- For softer sides, place the biscuits close together on the baking sheet before baking.
- You can brush the tops with melted butter immediately after removing them from the oven.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 250
- Sugar: 5
- Sodium: 350
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 2
- Protein: 5
- Cholesterol: 25
Keywords: pumpkin biscuits, fall baking, quick bread, cinnamon, nutmeg