Are you sick of pumpkin yet? No? Good, because I’m just getting started – I have many more pumpkin recipes to share with you! After sharing my recipe for split pea soup with you yesterday, I couldn’t leave you hanging without the perfect biscuit to serve along with it. I made these biscuits for the first time a few years ago to be served at a Thanksgiving-style potluck…but to be honest, the first version didn’t turn out all that great – they were okay, but nothing amazing. However, I’ve been making them ever since with a few tweaks here and there each time, and I’d like to believe that I’ve finally perfected the recipe. These biscuits are light and fluffy with a touch of sweetness, and they’re perfect both with a pat of butter or for cleaning up a hearty bowl of soup. I also like to serve them for breakfast with a light spread of apple maple butter. Any way you like to eat your biscuits, I hope you’ll enjoy these!
- 2 cups unbleached all-purpose flour
- 1 Tbsp baking powder
- 3/4 tsp salt
- 2 Tbsp brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 Tbsp butter
- 3/4 cup pumpkin puree
- 1/2 cup milk
- 2 Tbsp maple syrup
Preheat the oven to 450 degrees and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, salt, brown sugar, and spices. Blend in the butter using a pastry blender.
In a medium bowl, combine the pumpkin, milk, and maple syrup.
Pour the wet ingredients into the dry ingredients and stir until the mixture holds together. Knead lightly on a floured surface and roll out to 1″ thickness. Using a 2″ biscuit butter, cut the dough into circles.
Re-roll the scraps and cut out biscuits until you have used all of the dough. Place on the prepared baking sheet.
Bake 12-14 minutes or until golden brown. Serve warm. Makes a half dozen biscuits.