Pumpkin Biscuits

Name: Pumpkin Biscuits
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1⁄2 cup pumpkin puree; 6 tablespoons buttermilk or milk; 2 cups Self-Rising Enriched Flour; 1⁄4 cup salted butter, cold, cut into 8 pieces

Shop Ingredients

Serve these easy, fall-inspired biscuits alongside your next cozy slow cooker meal. If you have leftovers, spread them with butter and cinnamon-sugar for a delicious breakfast the next morning.

Serves: 8Prep: 15 minutesCook: 10 minutesTotal: 25 minutesDifficulty: Easy

Serves: 8

Ingredients

1⁄2 cup pumpkin puree
6 tablespoons buttermilk or milk
2 cups Self-Rising Enriched Flour
1⁄4 cup salted butter, cold, cut into 8 pieces

Directions

Step 1
Heat oven to 425°F. Line baking sheet with parchment paper; set aside.
Step 2
Whisk together pumpkin and milk. Set aside.
Step 3
In large bowl, place flour. Add butter. Using pastry cutter, two knives or clean hands, cut butter into flour until pea size.
Step 4
Using fork, add pumpkin mixture, stirring until just combined. On floured work surface, turn dough out, folding over on itself 3 to 4 times, adding flour as need to prevent sticking.
Step 5
Pat dough into ½”-¾” thick rectangle. Using floured 2½” round cutter, cut into biscuits. Pat together scraps to cut additional biscuits.
Step 6
Place biscuits on prepared baking sheet 1” apart.
Step 7
Bake 10 to 12 minutes or until golden brown. Serve warm.