Pumpkin Biscuits

Pumpkin Biscuits are easy to make #thanksgiving #pumpkin #biscuits | www.wiineladycooks.comI like to make biscuits whenever we have a roast for dinner and our Thanksgiving Tom Turkey is calling for pumpkin biscuits to go with the turkey gravy.

I saw a recipe for healthier biscuits from Alton Brown. I adapted the recipe to include pumpkin since I wanted the biscuits to have the flavors of fall.

Pumpkin Biscuits
(Adapted from Alton Brown’s Healthier Biscuits)
Yield: 16-18 2 1/2″ biscuits
Ingredients:

  • 5 oz. all purpose flour
  • 6 oz. whole wheat flour
  • 3 TBLS. corn starch
  • 4 tsp. baking powder
  • 1 tsp. kosher salt
  • 2 tsp. pumpkin pie spice
  • 1 TBLS. sugar
  • 1/2 cup pumpkin puree
  • 2 TBLS. greek yogurt
  • 2-3 oz. butter or lard (I use Smart Balance)
  • 1/2 – 3/4 cup milk (you can use low fat milk or low fat buttermilk)

Directions

  1. Heat Oven to 450 degrees. Line pan with parchment paper or if you don’t have parchment paper you can spray the pan with Pam.
  2. Sift the flours, cornstarch, baking powder, pumpkin pie spice, sugar and salt into a large bowl.
  1. Add in the cold butter (or lard) into the flour mixture and mix it with your fingers until the mixture resembles coarse sand.
  2. Add in the pumpkin puree, yogurt and 1/2 cup milk and using a spatula or wooden spoon stir quickly to blend. If the dough is too dry add more milk and stir to blend.
  3. Knead the dough 4 or 5 times with your hands while still in the bowl.
  4. Add flour to a flat surface and place the dough onto the flour and gently knead and fold over the dough a few more times. Using a rolling pin roll out the dough to about 1/4 inch thick and cut out biscuits. Use a 2″ biscuit cutter or you can use a glass if you don’t have a biscuit cutter.
  5. Use the leftover dough to roll out more biscuits until there is no more dough.
  1. Place the biscuits on the parchment paper and press down lightly in the center of each biscuit with your fingertip. Bake for 10 to 12 minutes.

You probably have some pumpkin puree left over. Don’t fret, make a compound butter for the biscuits. And last, but not least, make pumpkin pie ice cream. I’ll post the recipe next.

Pumpkin Compound Butter
Ingredients:

  • 1 cup butter (salted or unsalted)
  • 2 1/2 TBLS. pumpkin puree
  • 1 TBLS. brown sugar
  • 1/2 tsp. pumpkin pie spice

Directions:

pumpkin butter
Add caption
  1. Place all the ingredients in a food processor. Process until everything is well blended and smooth. — If you do not have a food processor, let the butter sit about 10 minutes at room temperature.  Add butter to a bowl with all the  ingredients and mix with a whisk or hand mixer until well blended.
  2. Place butter mixture in a small pyrex dish or ramekin and chill until ready to use.

Enjoy with the pumpkin biscuits.


Happy Thanksgiving!
 

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Comments

  1. says

    Just dropping in from the hop to check out these awesome biscuits. I am always trying different recipes for biscuits but this is different than anything I have ever tried:)
    I am pinning these to try.
    I am also now following via Linky

    • says

      Hi Evelyn, Thanks so much for your comment, following, and pinning. I really appreciate it. I’m on my way to visit you and will follow back.

      Hope you have a happy holiday and I look forward to seeing you again soon.
      Joanne

  2. says

    Wishing you and your family a very Happy and Blessed Thanksgiving. Thank you so much for sharing with Full Plate Thursday and hope to see you soon!
    Miz Helen

  3. says

    Hi Aimee, thanks so much for stopping by and commenting. I also have trouble with biscuits and pie crust as well. I just keep trying. Don’t give up.

    Your friend’s pumpkin soup sounds delicious. I will definitely be making it this fall. I’m going to add it to my comfort food list for the cold weather.

    Thanks for sharing with us,
    Joanne

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