It's time to get baking and making with pumpkins. All month long I'll be sharing plenty of pumpkin recipes. Why not? Those little orange, vitamin packed squash are so abundant at this time of the year.
I came across this delicious pumpkin biscuit recipe recently and when I baked them up they were a hit with the kids..and adults. In fact, my youngest daughter chose these biscuits over chocolate chip cookies for her lunch box. Now, that is really saying something.
Pumpkin Biscuit Recipe
yield: makes 18 biscuits
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1 teaspoon salt
¼ teaspoon grated nutmeg
3 tablespoon freshly grated parmesan cheese
½ cup cold unsalted butter
½ cup puree pumpkin
¼ cup melted butter
¼ cup 35% whipping cream (or, if you can get it, heavy cream)
1. Preheat oven to 400F
2. Whisk together flour, baking powder, salt, nutmeg, and 1 tablespoon parmesan cheese in a large bowl.
3. Dice the cold butter and add it to the dry ingredients. Cut the butter in with a pastry cutter or your fingers, until it looks like coarse crumbs.
4. In a small bowl combine pumpkin and cream. Add the pumpkin/cream mixture to the flour/butter mixture. Using a fork, or your hands, mix until a dough begins to form.
5. Drop dough onto a lightly floured surface and form dough into a square. Using a rolling pin, roll dough ½" thick.
6. Cut out biscuits, using a 2" round cutter, or a small glass.
7. Place biscuits on a parchment paper-lined baking sheet. Brush each biscuit top with melted butter and sprinkle with remaining parmesan cheese.
8. Bake in a 400F oven for 12-15 minutes...until golden brown.
These biscuits were simple to make. My daughter jumped in and gave me a hand...she LOVES anything pumpkin. The recipe reminded me of my recipe for Irish soda bread. A couple of quick mixes and the dough is ready to go. You could easily make these biscuits a little larger and thicker...just increase the baking time. And, if you want to make them ahead, just pop them in a freezer bag (in a single layer) and warm them up in the oven before serving them. I think these biscuits are going to be perfect for soaking up the turkey gravy this Thanksgiving. Enjoy.
Simple Pumpkin Biscuits
Ingredients
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- ¼ teaspoon grated nutmeg
- 3 tablespoon freshly grated parmesan cheese
- ½ cup cold unsalted butter
- ½ cup puree pumpkin
- ¼ cup melted butter
- ¼ cup 35% whipping cream or, if you can get it, heavy cream
Instructions
- Preheat oven to 400F
- Whisk together flour, baking powder, salt, nutmeg and 1 tablespoon parmesan cheese in a large bowl.
- Dice the cold butter and add it to the dry ingredients. Cut the butter in with a pastry cutter or your fingers, until it looks like coarse crumbs.
- In a small bowl combine pumpkin and cream. Add the pumpkin/cream mixture to the flour/butter mixture. Using a fork, or your hands, mix until a dough begins to form.
- Drop dough onto a lightly floured surface and form dough into a square. Using a rolling pin, roll dough ½″ thick.
- Cut out biscuits, using a 2″ round cutter, or a small glass.
- Place biscuits on a parchment paper lined baking sheet. Brush each biscuit top with melted butter and sprinkle with remaining parmesan cheese.
- Bake in 400F oven for 12-15 minutes…until golden brown.
Notes
Nutrition
Make sure you are following along...
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Heather, Mmm... is for Mommy says
Those look wonderful! I was just saying to another #LMDConnector that I haven't used pumpkin in anything so far this season... this recipe might be the one that'll break me 🙂