I like to make biscuits whenever we have a roast for dinner. Biscuits are delicious with most fall comfort food meals. So why not enjoy delicious Homemade Pumpkin Biscuits recipe with your traditional Thanksgiving Tom Turkey and 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.Print
Homemade Pumpkin Biscuits Recipe
Homemade Pumpkin Biscuits Recipe is an easy biscuit recipe to add to your Fall Menu. Quick and easy and always great as a replacement for bread. This recipe is adapted from Alton Brown’s recipe. I adapted the recipe to include pumpkin since I wanted the biscuits to have the flavors of fall.
- Prep Time: 10-15 min.
- Cook Time: 10-12 min.
- Total Time: 25-35 min.
- Yield: 1 1/2 dz. 2 1/2" biscuits
- Category: Side Dish
- Cuisine: Amercian
- Pumpkin Biscuits
(Adapted from Alton Brown’s Healthier Biscuits)
Yield: 16-18 2 1/2″ biscuits
- 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)
- 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.
- Sift the flours, cornstarch, baking powder, pumpkin pie spice, sugar and salt into a large bowl.
- Add in the cold butter (or lard) into the flour mixture and mix it with your fingers until the mixture resembles coarse sand.
- 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.
- Knead the dough 4 or 5 times with your hands while still in the bowl.
- 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.
- Use the leftover dough to roll out more biscuits until there is no more dough.
- 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. No need to waste the pumpkin. You can get our FREE Recipe E-Book Make 5 Pumpkin Recipes using 1 Can of Pumpkin Puree.