Pumpkin Biscuits

It is pumpkin week.  Yes, I do realize that it is April and not really pumpkin season,  but guess what.  I am still clearing out my freezer, so....pumpkin recipes in April.  I really enjoy biscuits, and thought that incorporating pumpkin  was very clever. These biscuits were really good, but not my favorite flaky airy biscuits.  They were fairly dense and almost cake-like (I think maybe because the butter was melted).  Perhaps next time I will try cutting the butter in instead.  The pumpkin and spice flavor was not incredibly pronounced, but rather understated, which was just fine.  These biscuits are a great way to break away from the traditional pumpkin recipes and use up that extra pumpkin.  Original recipe found here.


Pumpkin Biscuits


2 cups all purpose flour
1 Tablespoon brown sugar
1 Tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon ground allspice
3/4 cup pureed pumpkin, canned or fresh
1/2 cup milk
4 Tablespoons melted butter


Preheat the oven to 450F.  Line a baking sheet with parchment paper, and set aside.  In a medium bowl, combine the flour, brown sugar, baking powder, salt, and allspice.  In a separate bowl, combine the pumpkin, milk, and melted butter, and whisk until combined.  Pour the pumpkin mixture into the flour mixture and stir until just combined.  Do not overmix.  Drop the biscuit dough by large spoonfuls onto the prepared baking sheet.  Bake the biscuits for 12 to 14 minutes or until the tops are golden brown.


Enjoy!  -Cardamommy