Pumpkin Biscuits

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Pumpkin Biscuits

Big, fluffy, delicious pumpkin biscuits. If this is not the perfect fall weekend breakfast, I don’t know what is!

Pumpkin Biscuits
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Yield: 12 biscuits
Ingredients
  • 6 tablespoons cold unsalted butter
  • 1⅓ cups all-purpose flour
  • 1 cup whole-wheat flour
  • ½ teaspoon salt
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup canned pure pumpkin puree
  • ¼ cup pure maple syrup
Instructions
  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. Cut the butter into small cubes, then put it back in the fridge to make sure it stays very cold.
  3. In food processor, mix flours, salt, baking powder, baking soda and cinnamon.
  4. Add the butter cubes and pulse a few times, until the mixture resembles coarse meal.
  5. Add the pumpkin puree and maple syrup. Pulse until mixture stops being crumbly and gathers into dough in the food processor bowl.
  6. Remove dough from food processor onto a lightly floured surface. Gently roll to 1-inch thickness. Cut 2½-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.
  7. Arrange the biscuits on the prepared baking sheet, 1 inch apart. Bake 10 minutes, until puffed and golden. These pumpkin biscuits are very good on their own - even better with honey or sweet butter.
Nutrition Per Serving
Serving size: 1 biscuit; Calories: 170; Fat: 6g; Carbohydrates: 25g; Sugar: 5g; Sodium: 162mg; Fiber: 2g; Protein: 3g

 
Pumpkin Biscuits

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