It’s the time of the year when pumpkin flavors are in just about everything. Most of us go crazy for stuff like that. Not only because of the flavors, but because we know Fall is finally here. I have some pumpkins at home, and I really wanted to use them for something other than decoration. I when ahead and roasted one so I could make some puree. Now what do I use it for? There are so many different types of dessert recipes to choose from, but I really wanted to some biscuits to smother some pumpkin butter on. So why not be a little extra and make the biscuits pumpkin too?
These pumpkin biscuits have just the right amount of pumpkin pie spices that do not overpower the pumpkin puree flavor. It’s super soft inside with golden edges and just a hint of sweetness.
Pumpkin Biscuits
Equipment
- 1 large whisk a Dutch whisk works best
- kitchen scale only if your measuring dry ingredients
- parchment paper
- 1 3 1/2 inch or 4 inch cookie cutter
- 1 large baking sheet
Ingredients
- 2 cups all purpose flour 300g
- 1 TBS baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp ground cloves optional
- 2 TBS granulated or brown sugar
- 6 TBS unsalted butter cold, cut into cubes
- 1 cup pumpkin puree
- 1/3 cup milk
Instructions
- Preheat oven to 400℉. Line a large baking sheet with parchment paper.
- Combine all of the dry ingredients together in a large bowl and whisk until all ingredients are well combined.
- Add cold butter cubes to flour mixture. Cut butter into flour using fingers or a pastry blender. You should get some pea-sized chunks. Set aside.
- Combine pumpkin puree and milk together, whisk together.
- Make a well in the center of the flour and add the puree. Using a whisk or a spatula, gently mix just until combined. Do not overmix.
- Generously flour a flat work surface. Add the dough and gently press the dough into the flour, making a 1-inch-thick disk.
- Use the cookie/biscuit cutter making sure not to twist the cutter into the dough. It can prevent the biscuits from rising. Reform the dough into another small disk and cut out the remaining biscuits.
- Place the biscuits on baking sheet with a little space in between each.
- Bake the biscuits on middle rack for 15 minutes or until edges and bottom of biscuits are golden. For a crispier outside biscuit, add a few more minutes. Let them cool down just a little, eat plain or add your favorite spread. They're best eaten warm. Enjoy!
Notes
