Description
Subtle sweetness with just the hint of pumpkin and pumpkin spice make these tender Pumpkin Biscuits the perfect addition to a warm, hearty soup, stew or chili.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon kosher salt
- ½ cup (1 stick) unsalted butter, cold & cut into pieces
- 1/2 cup whole milk
- 1 cup pumpkin puree
- 2 tablespoons butter, melted, for brushing
Instructions
- Preheat the oven to 400°F. In a large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice and kosher salt.
- Cut in the butter with a pastry blender or two knives in opposite directions.
- Add the milk and pumpkin puree and stir with a wooden spoon until well combined.
- Flatten the dough out into about an 8”x10”x1/2” rectangle on a floured surface. Fold in half and then in half again and flatten back out into the rectangle. Repeat the folding and flattening back into the rectangle process again a few more times to create those flaky biscuit layers.
- Using a floured 2.5-inch biscuit cutter, cut out the biscuits. Gather any remaining dough to flatten it back out and cut it into rounds until all dough has been used.
- Place biscuit dough a few inches apart on a parchment-lined baking sheet. Brush with the melted butter.
- Bake for 13-15 minutes or until biscuits have risen and are starting to turn a light golden brown on top. Remove and let cool for 5 minutes before serving.