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    You are in: Home / Recipes / Pumpkin Biscuits Recipe
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    Pumpkin Biscuits

    Pumpkin Biscuits. Photo by under12parsecs

    1/3 Photos of Pumpkin Biscuits

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    Total Time:

    Prep Time:

    Cook Time:

    44 mins

    30 mins

    14 mins

    Chef amfox's Note:

    Flaky pumpkin biscuits subtly enhanced with a touch of brandy extract

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    Serves: 12



    Units: US | Metric


    1. 1
      1. Preheat oven to 450°F Combine flour, sugar, baking powder, pumpkin pie spice and salt.
    2. 2
      2. Cut in Parkay with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in currants, if desired.
    3. 3
      3. Add pumpkin, milk and brandy extract; stir just until blended.
    4. 4
      4. Place dough on heavily floured surface; knead 30 seconds, or just until dough is no longer sticky. (Do not overwork dough.) Roll out dough to 1/2-inch thickness on lightly floured surface. Cut into circles with 2-1/2-inch round biscuit or cookie cutter, rerolling dough scraps as necessary. Place, 1 inch apart, on ungreased baking sheet.
    5. 5
      Bake 13 to 15 minutes, or until golden brown. Serve warm.

    Ratings & Reviews:

    • on April 13, 2011


      These were devoured in mere minutes in my house! I halved the recipe and used cinnamon, allspice, ginger, clove and fresh grated nutmeg in place of the pie spice. I also didn't have brandy extract so I used 1 tsp spiced rum and buttermilk in place of regular milk. My biscuits were a tad wet for rolling because I got a bit heavy-handed with the buttermilk. Oops! So I made drop biscuits and they baked up tender and yummy, if slightly denser than a normal biscuit. I will definitely be making these any time I have excess pumpkin...

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    • on April 11, 2010

      I am not going to rate this recipe as I was not pleased with the outcome. I mixed it up as directed and the dough was too sticky and soft to knead even though I added more flour. I think the two cups of liquid is too much for the amount of dry ingredients. I used salted butter and reduced the salt to 3/4 teaspoon. When I added half the liquid amount (milk, pumpkin, brandy) the mixture looked fine, when I added the second half the mixture was like a drop biscuit batter so that's what I did. They smelled wonderful while baking! Unfortunately, the biscuits were not flaky, but very heavy and doughy. Sorry Chef amfox, this recipe did not work for me, prepared forPAC spring 2010.

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    • on February 09, 2010


      I was really craving something new with pumpkin & these did the trick! I also liked that it's not like a desert, like so many pumpkin recipes are.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Pumpkin Biscuits

    Serving Size: 1 (60 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 125.9
    Calories from Fat 28
    Total Fat 3.1 g
    Saturated Fat 1.8 g
    Cholesterol 8.0 mg
    Sodium 295.1 mg
    Total Carbohydrate 21.3 g
    Dietary Fiber 0.6 g
    Sugars 4.6 g
    Protein 2.9 g

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