Big, fluffy pumpkin biscuits. If this is not the perfect fall weekend breakfast, I don’t know what is.
Makes 12 biscuits
Total time: 20 minutes
Prep: 10 minutes
Bake: 10 minutes
6 tablespoons cold unsalted butter
1 1/3 cups all-purpose flour
1 cup whole-wheat flour
1/2 teaspoon salt
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup pure pumpkin puree
1/4 cup pure maple syrup
1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Cut the butter into small cubes, then put it back in the fridge to make sure it stays very cold.
2. In food processor, mix flours, salt, baking powder, baking soda and cinnamon.
3. Add butter cubes and pulse a few times, until the mixture resembles coarse meal.
4. Add the pumpkin puree and maple syrup. Pulse until mixture stops being crumbly and gathers into dough in the food processor bowl.
5. Remove dough from food processor onto a lightly floured surface. Gently roll to 1-inch thickness. Cut 2 1/2-inch biscuits with a biscuit cutter or a floured glass top. Scraps can be re-rolled, as long as you are gentle with the dough and avoid over-working it.
6. Arrange on prepared baking sheet. Bake 10 minutes, until puffed and golden. These pumpkin biscuits are very good on their own, but can be served with honey or sweet butter.
Nutrition per biscuit
Total Fat 5.9g
Saturated Fat 3.5g
Total Carbohydrates 25.5g
Dietary Fiber 2.1g
Weight Watchers Points Plus: 4 points