Pumpkin Biscuits

A basket of freshly baked biscuits are always a welcome, special treat.  I’m no Southern gal nor was I raised on biscuits but through the years I came to like making mine with self rising flour.  Since I’ve been on a pumpkin kick, I thought I’d add in pumpkin  puree replacing the buttermilk I would normally use.  I didn’t want these to be overly pumpkin “pie” tasting, so I only lightly added some cinnamon and nutmeg.  And since I do prefer using more whole wheat than white flour, I substituted in 1/2 cup of whole wheat pastry flour instead of my normal 2 cups of self rising.

Preparing biscuits to be served hot takes a bit of planning ahead but it’s so worth the small effort.  If you’ve been following along with my preparations, I do like to plan ahead!  Regardless if this was to be served at Thanksgiving or just a small dinner party or brunch, I still like to prep the dry ingredients along with cutting in the butter ahead of time, up to one day ahead and store in a glass container in my frig.  Since all the ingredients when making biscuits should be cold, prepping it ahead ensures that.

The next day, in the morning or several hours ahead of time, I add the wet ingredient, in this case the pumpkin, which by the way, I had measured out the day before and stored it in the frig also.  I knead  and cut the biscuits and place them on the baking sheet, cover with plastic wrap and refrigerate until ready to bake.  I’m kinda a neat freak, cooking and cleaning as I go so when I prep in this manner, I can clean up as I go along and when my guests arrive it’s only the baking sheet I’m bringing out.

I was really excited with the taste of these biscuits.  Not sweet, but just enough to balance the pumpkin flavor.  I couldn’t find my biscuit cutter so I used a leaf cookie cutter.  Just don’t use a glass or dull object as it could compress the sides of the dough not allowing it to rise flaky.  Also, try to not over work the dough and pat the dough into a circle, as a rolling pin ends to compress it.

Pumpkin Biscuits

1 1/2 cup self rising flour

1/2 cup whole wheat pastry flour

1/4 cup turbinado sugar

1/2 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg

1/2 teaspoon Kosher salt

1 stick (1/2 cup) unsalted butter, cut into small pieces and chilled

1 cup canned pumpkin puree, chilled

2 tablespoons melted butter for brushing tops before baking or 1 beaten egg

Preheat oven to 400 degrees.  In a mixer with the paddle attachment, or large bowl with a pastry cutter, or your finger tips in a large bowl, combine the flours, sugar, spices and salt and mix to combine.  Add in the chilled butter pieces and quickly mix until the butter is thoroughly cut into the flour, resembling coarse meal.  Add in the pumpkin and stir to combine.  Turn the dough out onto a floured board and gently knead, adding a bit more flour if sticky and folding the dough back over itself a few times to create flaky layers.

Pat the dough into a circle and use a biscuit cutter to cut out the biscuits.  Depending on the size of the cutter, this will make about 8-10 biscuits.  Place the biscuits on a parchment lined baking sheet and refrigerate for one hour or up to 12 hours covered with plastic wrap.  When ready to bake, brush the biscuits with either an egg wash of one beaten egg or melted butter.  Bake for 15-18 minutes or until golden brown and set.  Serve hot.

These biscuits are part of my Thanksgiving Countdown.  If you’d like to share your biscuits for Thanksgiving, please use Linky Tools below.

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51 thoughts on “Pumpkin Biscuits

  1. These sound delicious, Lynda! I agree about the spices. I love pumpkin pie but don’t want everything to taste like it. I’m not much of a biscuit baker but these could convince me to try again. So long as there isn’t a broiler involved, there’s hope. 🙂

  2. I’m all about the cooking and cleaning as I go. 🙂 It used to drive Mike nuts, but now he’s grown to appreciate it when there’s little mess to clean up after dinner. 😉 I actually printed out a recipe the other day for pumpkin biscuits. I think I’ll use yours instead now! And I love the cookie cutter shape – very seasonal and fun!

    1. It drives me crazy to cook with someone who doesn’t keep up with the cleaning! Nothing worse than to have a huge mess after dinner! I was happy how the leaf cutters worked, thanks Kristy!

  3. So cute, I love these, Linda. I’m really falling behind, while you’re so ahead with cooking and planning! I still need to confirm what dessert I’m bringing to our Thanksgiving dinner. Too many choices! But, these biscuits sound fabulous. 🙂

  4. What a beautiful Autumn presentation! I wonder if you have plates, tableclothes and cookie cutters adapted to every season 😉 Just joking, but it looks delicious and impressing with all the lovely colours.

  5. Ooohhh, if these are part of the countdown, I am excited to see more of your goodies leading to Thanksgiving, which is, I guess, is only a week or two away now! 🙂 That means a week or two of more eye-catching and mouth-watering goodies on the way 😉

  6. You are so very super organized! I love the leaf-shaped biscuits! They sound delightful. Am anxiously awaiting your next post – can’t wait to see what it will be. I’ve already decided to make your Apple Walnut Salad with Cranberry Vinaigrette for our Thanksgiving meal!

  7. I agree with the previous commentor, you are super organized! I wish I had some organization going on! I’ve been looking for a good pumpkin biscuit recipe, your looks good and love the little shape they are in. I bet you have the best dinner parties!

  8. These pumpkin biscuits are so pretty Linda with their leaf shapes… you’ve put so much creative energy into your Thanksgiving preparations, it’s wonderful. I like planning too; it’s so helpful for easing stress and, hopefully, enjoying the actual day when it arrives :0)

  9. these look delicious, and as I grow lots of pumpkins I need to add these to my MUST MAKE list 🙂
    Mind you I’ve never made this kind of biscuit before, so it could be interesting, what with being British and thinking that biscuits are something you have with tea! What would you serve them with? I’m guessing at a roast/gravy?

    1. As I’m not British, I had not thought about these for tea but simply to go with the gravy. On a previous comment that mentioned having these with honey for a snack, I so am going to do it! Along with your comment I plan to make a batch for a Fall afternoon tea!!

      1. I think this is where the English and the American languages get mixed up! I think, only think mind you, that your biscuits are our scones, and our biscuits our your cookies. A common language 🙂

  10. These look so pretty – we don’t really have a biscuit tradition in Europe the same as you guys. We eat scones – especially in England – although apparently they’re a bit different. These are so cute – like little spiced maple leaves!

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