Pumpkin Biscuits
By 
Just as comfortable at the breakfast table as they are on the Thanksgiving buffet, these pumpkin biscuits are a seasonal spin-off of our popular sweet potato ones. Here we’ve added a ground ginger for a little kick, and think these taste especially great when halved and stuffed with leftover turkey and a smear of cranberry jelly.
Makes 12 2-inch biscuits
You’ll Need
- 1 ¾ cups all-purpose flour
- 1 Tbsp dark brown sugar
- 2 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp kosher salt
- 1 tsp ground ginger
- ¼ tsp cayenne pepper
- ½ cup butter, chilled
- ½ cup cold buttermilk
- ¾ cup pumpkin purée
Prep and Cook
- Preheat the oven to 425°F, and line a baking sheet with parchment paper.
- Whisk flour, sugar, baking powder, baking soda, salt, ginger and cayenne together in a medium mixing bowl.
- Using the large holes of a cheese grater, grate the butter into the flour mixture. Toss together with your hands until the texture is coarse and sandy.
- Whisk the buttermilk and pumpkin purée until smooth. Pour over the flour mixture and stir together with a fork. Knead the dough until it comes together. Spread a small amount of flour onto the counter, place the dough ball on top of the flour and pat our into a 1" thick circle.
- Using a floured 2-inch round cookie cutter, cut out biscuits and place on a parchment-lined baking sheet. Bake for 10-12 minutes, or until tops are golden brown and springy to the touch.
I froze these unbaked last November and baked 9 tonight — yep it’s March and the taste great!! Absolutely delicious– having these in the freezer is like money in the bank. Thanks Jan for walking me thru how to freeze and bake! @happyvalleymom
a printer friendly option button would be greatly appreciated! 😉