Total Time
38mins
Prep 25 mins
Cook 13 mins

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

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.

Reviews

(2)
Most Helpful

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!

Redtamberine October 01, 2009

Great tasting biscuits! I used fresh pumpkin puree instead of canned, and perhaps this was the reason that the dough was a bit too wet to knead and roll out - so instead I simply made drop biscuits. They came out tender and pumpkiny - perfect with the pork tenderloin medallions and peas I served them with. Thanks SweetPnut!

Primordial November 11, 2008

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