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Pumpkin Biscuits Recipe

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4.2 from 15 reviews

These Pumpkin Biscuits are a delightful fall treat, combining fluffy, tender layers with the subtle sweetness and moisture of pumpkin puree. Perfect for breakfast or as an accompaniment to your holiday meals, they bake up golden brown and soft, offering a comforting homemade flavor that's both easy and quick to prepare.

Ingredients

Dry Ingredients

  • 2 cups Bob's Red Mill all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt

Wet Ingredients

  • 6 tablespoons cold unsalted butter
  • 1 cup pumpkin puree
  • 1/3 cup whole milk (plus extra for brushing)

Instructions

  1. Preheat Oven: Preheat the oven to 450 degrees F (232 degrees C) and line a baking sheet with parchment paper or a baking mat to prepare for baking.
  2. Combine Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt to evenly distribute the leavening and seasoning.
  3. Incorporate Butter: Using the largest holes on a box grater, grate the cold unsalted butter into the flour mixture. This ensures small butter pieces that create flaky layers.
  4. Mix Butter and Flour: Gently stir the grated butter into the flour using a fork or small spoon. Some chunks of butter should remain visible but fully coated with flour to achieve tenderness in the biscuits.
  5. Add Pumpkin and Milk: Create a well in the center of the flour and butter mixture, then add the pumpkin puree and 1/3 cup whole milk.
  6. Combine Ingredients: Gently stir just until the dough comes together. Avoid overmixing to keep the biscuits tender.
  7. Fold the Dough: Turn the dough out onto a lightly floured surface, sprinkle the top with a little more flour, then fold the dough in half and gently press down. Repeat folding a few times with light kneading to develop layered texture.
  8. Roll Out Dough: Use a rolling pin or your hands to gently roll or pat the dough to about 1 to 1.5 inches thick for optimal biscuit height.
  9. Cut Biscuits: Use a 3-inch biscuit cutter to cut circles from the dough. Gather and reroll any scraps to make all 12 biscuits.
  10. Prepare for Baking: Place the biscuits on the prepared baking sheet. Optionally, brush the tops with extra milk to promote browning during baking.
  11. Bake: Bake in the preheated oven for about 15 minutes, until the biscuits are golden brown on top.
  12. Serve: Remove from oven and serve the biscuits hot for the best taste and texture.

Notes

  • Use cold butter and grate it finely to achieve flaky biscuit layers.
  • Do not overmix the dough; just combine until it comes together to avoid tough biscuits.
  • Brushing with milk before baking helps develop a nicely browned crust.
  • These biscuits are best served fresh out of the oven but can be stored in an airtight container for 2 days.
  • For a dairy-free option, substitute milk with almond or oat milk and butter with a vegan alternative.

Find it online: https://cozyplatter.com/pumpkin-biscuits-recipe/