How To Make Pumpkin Biscuits
Serves:
Ingredients
- 2cupsflour
- ¼cuppacked brown sugar
- 2½tspbaking powder
- 1tspcinnamon
- ½tspsalt
- ¼tspnutmeg
- ¼tspbaking soda
- ½cupunsalted butter,frozen and diced
- ¼cupbuttermilk
- ¾cupcanned pumpkin
- 1egg,large
- 2tbspwhole milk
Instructions
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Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
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In your food processor, add the flour, brown sugar, baking powder, cinnamon, salt, nutmeg and baking soda.
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Pulse until well combined.
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Add in the butter and pulse until it resembles coarse crumbs.
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Mix buttermilk and pumpkin in a small bowl.
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Remove the mixture from the food processor and gently fold in the pumpkin buttermilk mixture.
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Flour a clean surface and add dough to it, patting to a 1-inch thick.
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Cut into 8 biscuits with a 3-inch biscuit cutter or cut into squares.
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Add to the baking sheet and brush lightly with a mixture of the egg and milk.
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Bake for 18 to 20 minutes.
Nutrition
- Calories: 264.34kcal
- Fat: 12.61g
- Saturated Fat: 7.67g
- Trans Fat: 0.47g
- Monounsaturated Fat: 3.27g
- Polyunsaturated Fat: 0.68g
- Carbohydrates: 33.68g
- Fiber: 1.70g
- Sugar: 8.11g
- Protein: 4.67g
- Cholesterol: 51.18mg
- Sodium: 218.68mg
- Calcium: 145.16mg
- Potassium: 118.95mg
- Iron: 1.03mg
- Vitamin A: 287.19µg
- Vitamin C: 1.06mg
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