Pumpkin Biscuits

Jan Scott October 3, 2016
Pumpkin Biscuits

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

  • 1
    Preheat the oven to 425°F, and line a baking sheet with parchment paper.
  • 2
    Whisk flour, sugar, baking powder, baking soda, salt, ginger and cayenne together in a medium mixing bowl.
  • 3
    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.
  • 4
    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.
  • 5
    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.

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