Description
These Pumpkin Biscuits are fluffy, tender, and mildly sweetened with pumpkin puree for a delightful fall twist on a classic biscuit. Perfect for breakfast or as a side, they are easy to prepare and baked to golden perfection.
Ingredients
Scale
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 milk (preferably whole milk)
Instructions
- Preheat Oven: Preheat the oven to 450 degrees F and line a baking sheet with parchment paper or a baking mat to prevent sticking.
- Mix Dry Ingredients: In a medium mixing bowl, combine the all-purpose flour, baking powder, granulated sugar, and salt. Stir well to blend all the dry ingredients.
- Grate Butter: Using the largest holes on a box grater, grate the cold unsalted butter directly into the flour mixture, ensuring even distribution.
- Incorporate Butter: Use a fork or small spoon to gently stir the grated butter into the flour mixture. It’s ok to have some chunks of butter remaining as long as they are coated in flour for flaky texture.
- Add Wet Ingredients: Create a well in the center of the flour mixture, then add the pumpkin puree and milk.
- Combine Dough: Gently stir the mixture until just coming together — avoid overmixing to keep the biscuits tender.
- Fold and Knead Dough: Turn the dough out onto a lightly floured surface and sprinkle the top with a little extra flour. Fold the dough in half, press down gently, and repeat this folding and pressing several times, adding flour as needed. This helps develop fluffy layers.
- Roll Dough: Using a rolling pin or your hands, gently roll or pat the dough to a thickness of about 1 to 1.5 inches.
- Cut Biscuits: Use a 3-inch biscuit cutter to cut out rounds from the dough. Gather and reroll any scraps to make a total of 12 biscuits.
- Prepare for Baking: Place the cut biscuits onto the prepared baking sheet and brush the tops with a little extra milk to promote browning.
- Bake: Bake in the preheated oven for approximately 15 minutes, or until the biscuit tops turn golden brown.
- Serve: Remove from the oven and serve the biscuits warm for best flavor and texture.
Notes
- Use cold butter for flaky biscuits; keep it chilled until grating.
- Don’t overmix the dough to maintain a tender texture.
- Brushing biscuits with milk before baking enhances golden color.
- You can substitute pumpkin puree with sweet potato puree for a similar effect.
- Leftover biscuits can be reheated in the oven to restore freshness.
