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Pumpkin Biscuits

I love biscuits and I love pumpkin flavor, so pumpkin biscuits just seemed like the logical choice for my first foray into homemade biscuit-making.  The pumpkin flavor is actually pretty subtle in these biscuits, as evidenced by the fact that my pumpkin-wary husband LOVED these biscuits. The kids and I, all tried and true pumpkin lovers, all enjoyed the biscuits, too, with their subtle pumpkin pie spice. The texture is amazing, and I actually like them cold even better than warm, fresh out of the oven. Don’t judge me until you try it yourself! This recipe is also a great way to sneak in a serving of vitamin-packed veggies for those veggie-wary, bread-loving kids.

Don’t be intimidated by the homemade biscuits. I’ve made the drop biscuit variety before, but not the rolled out, cut kind. I’ve been wary of them for so long, but they really aren’t that difficult at all! I was so shocked. And sending the frozen butter through the shredder of a food processor has to be one of my more enlightened baking moments recently. Shredding it and tossing it in the flour mixture was SO much easier than that whole pastry cutter/two knives ridiculousness I usually fail at.

Pumpkin Biscuits

Author/Source:

Kristi @ onceamonthmeals.com Adapted from Chow.com

Ingredients:

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 0.5 teaspoon salt
  • 0.25 teaspoon baking soda
  • 0.5 teaspoon cinnamon
  • 0.25 teaspoon cloves, ground
  • 0.125 teaspoons ginger, ground
  • 0.75 cups whole milk, plus a bit more for brushing on top
  • 1 cup pumpkin puree
  • 8 tablespoons unsalted butter, frozen

Directions:

Heat the oven to 400 and arrange a rack in the middle. Combine all dry ingredients in a large mixing bowl and set aside. In a separate large bowl, mix together milk and pumpkin puree until evenly combined.
Grate frozen butter through the large holes of a grater (I sent mine through the large shredder of my food processor) and toss with dry ingredients until butter is coated. Add milk mixture and mix lightly until dough forms a mass.
Turn out mixture onto a floured surface and knead just until it comes together. (The dough will not be smooth.)
Pat into a circle and use a floured rolling pin to roll dough to a thickness of about 3/4 inch. Using a 3-inch biscuit cutter, cookie cutter, or glass (I’ve found a wide mouth canning jar ring is just about perfect), cut the dough into rounds. Gather leftover dough into a circle, reroll, and cut until you have 8 large biscuits.
Place biscuits on a baking sheet, brush tops with extra milk, and bake until the bottoms are golden brown, about 12 to 15 minutes.

Freezing Directions:

AFTER baking, allow biscuits to cool. Divide among freezer bags and freeze. To serve: Thaw. Reheat in oven at 350 for 10-15 minutes or in microwave for about 1 minute.

Servings: 4 (8 large biscuits)

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5 Responses to “Pumpkin Biscuits”

  1. Yvonne says:

    This sounds great! What size can of pumpkin puree?

    • kristi says:

      1 cup is about half of a standard 14.5 ounce can (I highly recommend going for the double batch and using the whole can!) or one-quarter of a large 29 ounce can.

  2. These pumpkin biscuits sound delicious, and I really like that you can make them ahead and freeze!

  3. Karen says:

    Frozen butter thru the shredder…you area genius! Can’t wait to try that trick.

  4. [...] time that I would love and neither of us would have to fuss over during our morning routine. These Pumpkin Biscuits, which I made ahead of time and froze, were the perfect choice. The pumpkin flavor was subtle [...]

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