Big, fluffy, delicious pumpkin biscuits. If this is not the perfect fall weekend breakfast, I don’t know what is!
I really enjoy making pumpkin-flavored recipes this time of year. I know I’m not the only one. :)
Prep and Cool time
Author: Vered DeLeeuw
Recipe type: Breakfast
Yield: 12 biscuits
- 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
- 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.
- In food processor, mix flours, salt, baking powder, baking soda and cinnamon.
- Add the butter cubes and pulse a few times, until the mixture resembles coarse meal.
- Add the pumpkin puree and maple syrup. Pulse until mixture stops being crumbly and gathers into dough in the food processor bowl.
- 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.
- 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