Classic meets seasonal fantastic in this amazing biscuit. Pumpkin biscuits are buttery and flaky; everything a good biscuit should be but with a hint of sweetness and pumpkin flavor, enhanced by a smattering of cinnamon and nutmeg.
These biscuits are perfect for dipping into thick soups and stews on cold nights. The pumpkin flavor is not overwhelming by any means, but it is unmistakably present. When I first made these biscuits, I planned on making only one batch. However, I accidentally poured a full cup of milk into the pumpkin and maple syrup mixture and as a result, had to make a double batch so as not to make waste–and boy! was I glad I did that. A couple weeks later and we still have a few leftover in the freezer, bagged and ready to toss into weekday lunches. They are so delicious that I think I’ll make more when we run out. And they are super easy to mix up so that will be no problem at all! Hope you enjoy them as much as we do.
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- pinch salt
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons butter, very cold [I cut the butter into quarters and stuck it in the freezer for a few minutes.]
- 3/4 cup pure pumpkin puree
- 1/2 cup milk
- 2 tablespoons maple syrup
Preheat oven to 450 degrees. Prepare a baking sheet with parchment paper.
In a large bowl, stir together flour, baking powder, salt, brown sugar, cinnamon, and nutmeg. Using a pastry blender or two knives, cut in butter.
In another bowl, whisk together pumpkin, milk, and maple syrup. Then, pour mixture into dry ingredients and stir until combined.
Gently knead together on a floured countertop. Roll out and then cut into circles with a biscuit cutter. Place on prepared baking sheet. Alternatively, simply scoop out with a large spoon and drop onto baking sheet.
Bake 12-14 minutes or until golden brown. Serve warm.