Wednesday, October 31, 2012

Pumpkin Biscuits

A delightful semi-sweet treat for the fall and winter. Complements Jamaican Pumpkin and Chicken Soup beautifully. Absolutely mouth-watering fresh out of the oven with a pat of butter!


  • 1 3/4 cup flour (all purpose) 
  • 2 Tbs brown sugar (light) 
  • 1 tsp salt 
  • 1 tsp pumpkin pie spice 
  • 2 1/2 tsp baking powder 
  • 4 Tbs butter (chilled and cut into roughly half Tbs pieces) 
  • 3/4 c pumpkin puree (this is NOT pumpkin pie filling, just puree) 
  • 1/3 c buttermilk 


  1. Mix dry ingredients in a large mixing bowl. 
  2. Cut butter into dry ingredients with a pastry cutter until the mixture is coarse and butter mostly incorporated (lumps are okay). 
  3. In a separate bowl, combine milk and pumpkin. 
  4. Combine wet and dry ingredients and mix until smooth. 
  5. For formed/cut biscuits, turn dough out and knead until it holds its shape, roll to 1" thickness, and cut. Place on greased pan. 
  6. For drop biscuits in the rustic style, use a generous sized soup spoon to drop dough onto a cookie sheet lined with parchment paper or silpat and adjust shape by hand if necessary. 
  7. Bake at 425 F about 20-25 minutes or until golden.

Featured on the article, Pumpkins good for more than decorations during Halloween and Thanksgiving season.

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