Easy Pumpkin Biscuits
These easy pumpkin biscuits are perfect for a cozy breakfast or as a side dish. Made with simple ingredients, they are fluffy, flavorful, and quick to prepare, offering a delightful autumn treat.
Equipment
- Oven
- Baking sheet
- Parchment paper or baking mat
- Medium mixing bowl
- Box grater
- fork
- Small spoon
- Rolling Pin
- 3-inch biscuit cutter
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Bob’s Red Mill
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 1 teaspoon salt
Wet Ingredients
- 6 tablespoons unsalted butter cold
- 1 cup pumpkin puree
- 1/3 cup milk whole milk preferred
Instructions
Preparation
- Preheat the oven to 450°F and line a baking sheet with parchment paper or a baking mat.
- In a medium mixing bowl, combine the flour, baking powder, sugar, and salt; stir to combine.
- Using a box grater, grate the cold butter into the flour mixture.
- Gently stir the butter into the flour with a fork or spoon, ensuring the butter chunks are fully covered.
- Make a well in the center of the flour mixture, then add the pumpkin puree and milk.
- Gently stir until the mixture just comes together and is combined.
Baking
- Dump the dough onto a lightly floured surface, sprinkle with additional flour, then fold and gently press it a few times to develop fluffy layers.
- Use a rolling pin or your hands to roll or pat the dough to a thickness of 1 to 1.5 inches.
- Use a 3-inch biscuit cutter to cut 12 circles from the dough, gathering and re-rolling scraps as needed.
- Place the cut biscuits onto the prepared pan and optionally brush their tops with extra milk for enhanced browning.
- Bake for about 15 minutes until the tops are golden-brown.
- Remove the biscuits from the oven and serve them hot.
Notes
For best results, do not overmix the dough. Chunks of cold butter are essential for flaky layers. Brushing with milk before baking enhances browning. Serve these warm for a delightful treat.