Description
Soft, buttery Pumpkin Biscuits make the perfect fall side dish. Packed with fresh pumpkin puree and topped with creamy salted maple butter, they’re a delicious twist on a classic.
Ingredients
Scale
- 2 cups all purpose flour
- 2 Tablespoons granulated sugar
- 1 Tablespoon baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 8 Tablespoons unsalted butter (very cold)
- 1 cup pumpkin puree
- 1/3 cup whole milk
Instructions
- Preheat oven to 425° F.
- In a large mixing bowl, combine flour, baking powder, salt, sugar, and pumpkin pie spice. Mix well.
- Add grated butter to the dry ingredients. Ensure the butter is very cold before adding.
- Mix just until the dough starts to come together.
- Transfer the dough to a lightly floured surface. Pat the dough into a flat rectangle, fold into thirds, and repeat the folding process 3 more times.
- Pat the dough into a final rectangle, 3/4 – 1 inch thick. Use a biscuit cutter to cut 6-12 biscuits.
- Place on a rimmed baking sheet lined with parchment paper, close together.
- Bake at 425° for 13-15 minutes, until the tops are golden brown.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 327
- Sugar: 2 g
- Sodium: 230 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 30 mg