Pumpkin Biscuits

READY IN: 38mins
Recipe by SweetPnut

Delicious with coffee or dinner! Spread with honey butter..mmmm! From Cooking Light

Top Review by Redtamberine

Yummy! I also made drop biscuits. I substituted whole wheat flour for the all-purpose, and used a mixture of fat free milk and almond milk to make my buttermilk. Tossed in about 2 Tbs. of ground flaxseed and baked for 11 minutes. They came out just right! Moist and slightly sweet, I will definately nmake these again!

Ingredients Nutrition

Directions

  1. Preheat oven to 450.
  2. Combine flour and next six ingredients; cut in chilled butter until mixture is like small crumbs.
  3. Combine buttermilk and pumpkin; add to flour mixture, stilling just until moist.
  4. Turn the dough onto a lightly floured surface; knead lightly about 5 times.
  5. Roll dough to about 1/2-inch thickness.
  6. Cut into rounds with a 2 1/2 inch biscuit cutter.
  7. Place bicuts on a baking sheet coated with cooking spray.
  8. Bake for about 11-13 minutes or until golden.

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