I have a thing for pumpkin anything. Pumpkin Pie, Pumpkin Cheesecake, Pumpkin Spice coffee, Pumpkin iced lattes… you name it and I’ll try it or make it.
Well I’ve now found a recipe for “PUMPKIN BISCUITS”! I want to try these and soon! Will update this post with how they turn out 🙂
Hands-On Time: 1 hour
Ready In: 90 minutes
Yield: 16 (2-inch) biscuits
- 2 1/2 cups flour
1/3 cup packed light brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1 stick (1/2 cup) unsalted butter, chilled and cut into thin slices
1 (15-ounce) can unsweetened solid-pack pumpkin
- Put a rack in the middle of your oven and preheat to 400 degrees. Grease a cookie sheet. In a large bowl, stir together the dry ingredients. With a pastry blender or two knives, cut in the butter until the mixture looks like cornmeal. Stir in the pumpkin until you have a soft dough.
- On a well-floured surface, with well-floured hands, pat out dough into an 8- by 8-inch square, 1 inch thick. Cut dough into 16 (2-inch) squares and transfer to the cookie sheet.
- Bake the biscuits 20 minutes. Because they’re already brownish to start with, you may need to break one open to see if they’re done — they’ll be soft and moist in the center but cooked through. Serve hot