Pumpkin Biscuits

Posted by on Oct 24, 2014 in Holiday | 0 comments

Last Wednesday’s Pumpkin Cranberry Muffins are a happy memory;








and the other half can of pumpkin sent signals to me from its small chilled container. Every family loves breakfast for dinner—











when our boys were small we piled peanut butter, yogurt, and poured pure maple syrup over waffles and called it dinner. And now...Pumpkin Biscuits?








Assemble the dry ingredients into the bowl of a food processor (of course, you can use a pastry cutter too).








Whizz the butter into the flour mixture using the pulse mechanism just until it looks like damp sand.  At this point, stash the bowl in the refrigerator for at least 10 minutes –longer if you are a ‘Prepper’.








Meanwhile combine the wet ingredients too.








When the oven is hot; pour pumpkin mixture over the flour and








carefully pulse it in short zips until moistened.








Liberally flour a board; working quickly with a light hand, shape the dough into a rectangle.








If you want a traditional biscuit, use a round and re-roll any scraps.  I was in a hurry and cut them into rectangles and triangles. 















Off they go to the oven and you are home free-- your kitchen blooming with autumn aromas.









These petite pumpkin biscuits were not as pumpkin-y as MP guessed—but a light spice, touch of honey, and bits of butter became flaky morsels worthy to flatter our humble Spinach and Feta Frittata fall supper.

Pumpkin Biscuits


  • 2 cups flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1 /4 teaspoon ground nutmeg
  • 1/4 allspice
  • 1/2 teaspoon kosher salt
  • 5 tablespoons chilled butter, cut into small pieces
  • 1/3 cup buttermilk
  • 3/4 cup canned pumpkin
  • 3 Tablespoons honey


  1. Preheat oven to 400°.
  2. Combine flour, baking powder, spices, and salt in the bowl of a food processor; pulse in butter until mixture resembles coarse meal. Chill 10 minutes.
  3. In a small bowl, whisk together buttermilk, honey, and add pumpkin. Add buttermilk mixture to flour mixture; pulse just until moist.
  4. Turn dough out onto a lightly floured surface; shape into a (1/2-inch-thick) rectangle; dust top of dough with flour. Cut dough with a 1 3/4-inch biscuit cutter to form rounds; or cut into squares or triangles. Place dough 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 14 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.
  5. --adapted from Cooking Light Magazine


Leave a Reply

Your email address will not be published. Required fields are marked *