Pumpkin Biscuits Recipe

Introduction

When I first tried this pumpkin biscuits recipe, I was amazed at how easily it became a family favorite. These biscuits are the perfect balance of soft and fluffy, with just the right amount of warmth from cinnamon and the rich flavor of pumpkin. My family enjoyed them so much that I now make them a staple for every Thanksgiving meal. The kids loved them with honey, while my husband swore by them with cranberry sauce. The versatility of these pumpkin biscuits made them a hit on our table, and I’m sure they will be on yours too!

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Ingredients

To make these delicious pumpkin biscuits, you’ll need the following ingredients:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp ground cinnamon
• ½ tsp salt
• ¼ cup cold butter, cubed
• ½ cup canned pumpkin
• ¼ cup milk

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Instructions

Follow these steps to make your perfect pumpkin biscuits:

1. Preheat the Oven:
   Preheat your oven to 400°F (200°C) to ensure it’s hot and ready to bake your biscuits.
2. Mix the Dry Ingredients:
   In a large mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. This ensures the dry ingredients are well combined and evenly distributed.
3. Cut in the Butter:
   Add the cold, cubed butter into the dry mixture. Use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs. This step is crucial for creating the light and flaky texture of your biscuits.
4. Add Wet Ingredients:
   Stir in the canned pumpkin and milk, mixing gently until a soft dough forms. Be careful not to overmix, as this could result in dense biscuits.
5. Shape the Biscuits:
   Turn the dough out onto a lightly floured surface. Roll the dough out to about ½ inch thick. Use a biscuit cutter or a glass to cut out round biscuits. Gather the scraps, reroll them, and cut out additional biscuits.
6. Bake:
   Place the biscuit rounds onto a baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes or until they turn golden brown and a toothpick inserted into the center comes out clean.
7. Serve Warm:
   Serve the biscuits warm with a dollop of butter, honey, or whipped cream for an extra special treat.

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Nutrition Facts

Here are the nutrition facts for the Pumpkin Biscuits recipe, based on a serving size of one biscuit:

• Servings: 8 biscuits
• Calories per Serving: 210
• Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 30mg
• Sodium: 180mg
• Carbohydrates: 28g
• Fiber: 1g
• Sugar: 5g
• Protein: 3g

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Preparation Time

• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Total Time: 30 minutes

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How to Serve

These pumpkin biscuits are incredibly versatile and can be enjoyed in a variety of ways. Here are a few ideas:

• With Butter: Spread a little butter on each biscuit for a simple and delicious treat.
• With Honey: Add a drizzle of honey for a sweet touch that pairs wonderfully with the pumpkin flavor.
• With Cranberry Sauce: For a festive twist, serve the biscuits with a spoonful of cranberry sauce.
• With Whipped Cream: For a dessert-like experience, top your biscuits with whipped cream and a sprinkle of cinnamon.
• As a Side Dish: These biscuits make a great addition to any meal, from holiday dinners to everyday suppers.

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Additional Tips

1. Use Cold Butter: For the best texture, make sure the butter is cold when you add it to the dough. This helps create flaky layers in the biscuits.
2. Don’t Overmix the Dough: Overmixing the dough can lead to dense biscuits. Stir gently until just combined.
3. Use Canned Pumpkin: Make sure to use canned pumpkin puree, not pumpkin pie filling, as the latter contains additional spices and sugar.
4. Flour the Surface: Lightly flour your surface when rolling out the dough to prevent it from sticking and to ensure an easy, smooth rolling process.
5. Experiment with Spices: If you want to experiment, try adding nutmeg, ginger, or allspice to your biscuit dough for even more warmth and depth of flavor.

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Recipe Variations

While the classic pumpkin biscuit recipe is delicious, you can also try these variations to add new flavors:

• Cheese Pumpkin Biscuits: Add ½ cup of shredded cheddar cheese to the dough for a savory twist.
• Herbed Biscuits: Mix in 1 tbsp of fresh chopped rosemary or thyme for a fragrant, herbal variation.
• Sweetened Pumpkin Biscuits: For a sweeter biscuit, increase the amount of sugar or drizzle with icing after baking.
• Gluten-Free Pumpkin Biscuits: Replace the all-purpose flour with a gluten-free flour blend for a gluten-free version of these biscuits.
• Vegan Pumpkin Biscuits: Swap the butter for vegan butter and the milk for a non-dairy alternative like almond milk to make these biscuits vegan-friendly.

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Serving Suggestions

These pumpkin biscuits are perfect for serving at any festive occasion, but they can also be enjoyed as part of a casual meal. Here are some ideas for serving:

• Thanksgiving Dinner: Serve them alongside turkey, mashed potatoes, and other traditional Thanksgiving dishes.
• Brunch: These biscuits make an excellent addition to any brunch spread. Serve them with eggs, bacon, and fresh fruit.
• Soup and Salad: Pair the biscuits with a bowl of hot soup or a light salad for a comforting, satisfying meal.
• Afternoon Tea: Serve these biscuits at your next afternoon tea with a variety of spreads and teas.

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Freezing and Storage

If you have leftovers, don’t worry! These biscuits store well and can be frozen for later use:

• Freezing: After baking, allow the biscuits to cool completely. Wrap them tightly in plastic wrap or aluminum foil and place them in a freezer bag. Freeze for up to 2 months. To reheat, simply warm them in the oven at 350°F (175°C) for about 10 minutes.
• Storage: Store leftover biscuits at room temperature in an airtight container for up to 3 days. For longer storage, place them in the refrigerator for up to 1 week.

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FAQ Section

1. Can I use fresh pumpkin instead of canned pumpkin?
   Yes, you can use fresh pumpkin, but make sure it’s pureed and cooked until soft.
2. Can I make these biscuits in advance?
   Yes, you can prepare the dough ahead of time, refrigerate it, and bake the biscuits just before serving.
3. How can I make the biscuits fluffier?
   Be sure to use cold butter and avoid overworking the dough to keep the biscuits light and fluffy.
4. Can I make these biscuits dairy-free?
   Yes, you can use dairy-free butter and non-dairy milk to make these biscuits dairy-free.
5. Can I add nuts to the dough?
   Yes, adding chopped walnuts or pecans can give these biscuits a lovely texture.
6. Can I freeze the dough before baking?
   Yes, you can freeze the dough. Simply shape the biscuits, place them on a baking sheet, and freeze. Once frozen, store them in a freezer bag. Bake them directly from the freezer, adding a couple of extra minutes to the cooking time.
7. What is the best way to reheat leftover biscuits?
   Reheat the biscuits in the oven at 350°F (175°C) for about 10 minutes or until warm.
8. How can I make these biscuits spicier?
   Try adding extra cinnamon or a pinch of cayenne pepper for a little kick.
9. What can I serve these biscuits with?
   Serve them with butter, honey, cranberry sauce, or whipped cream for a festive touch.
10. Can I use whole wheat flour instead of all-purpose flour?
    Yes, you can substitute whole wheat flour for part or all of the all-purpose flour, though the biscuits may be denser.

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Conclusion

These pumpkin biscuits are a perfect blend of softness, fluffiness, and autumn flavors. Whether you’re serving them for Thanksgiving or simply want to enjoy a warm, comforting treat, they are sure to be a hit. With simple ingredients and easy steps, you can have these delicious biscuits on your table in no time. Serve them with your favorite spreads or as part of a larger meal, and enjoy the cozy, festive feeling they bring to your home.

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