Pumpkin Biscuits

READY IN: 44mins
Recipe by Chef amfox

Flaky pumpkin biscuits subtly enhanced with a touch of brandy extract

Top Review by under12parsecs

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...

Ingredients Nutrition


  1. 1. Preheat oven to 450°F Combine flour, sugar, baking powder, pumpkin pie spice and salt.
  2. 2. Cut in Parkay with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in currants, if desired.
  3. 3. Add pumpkin, milk and brandy extract; stir just until blended.
  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. Bake 13 to 15 minutes, or until golden brown. Serve warm.

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