How to Make Pumpkin Biscuits

How to Make Pumpkin Biscuits

Do you love the taste of pumpkin or do you simply want to serve something new and different alongside your Thanksgiving meal? Pumpkin biscuits are similar to baking powder biscuits, except that they have a twist: pumpkin! They are a great way to use up extra pumpkins; you can also buy canned, pureed pumpkin instead. There are lots of ways to make them, and whichever method you choose, you are in for a tasty treat!


Method 1 of 3:
Making Basic Pumpkin Biscuits

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Preheat the oven to 400°F (205°C ). Lightly coat a baking sheet with butter or cooking spray and set it aside.
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Mix the dry ingredients together in a large bowl. Keep mixing until all of the ingredients are evenly dispersed. If you can't find any cinnamon, nutmeg, or ginger, use 1 teaspoon of pumpkin pie spice instead.
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Cut the butter into the flour mixture and mix it until it resembles coarse, pea-sized crumbles. You can do this using two crisscrossing knives or a pastry blender. Do not over-mix or your biscuits won't be soft and fluffy.
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Stir in the pumpkin puree until it turns into dough. If you are using canned pumpkin, make sure that you are using the plain, unsweetened kind. Do not use the "pumpkin pie" type because it contains other ingredients that will affect the recipe.
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Pat the dough out into a ½-inch (1.27 centimeters) thick sheet on a lightly floured surface. Toss some flour onto a cutting board, and gently pat the dough out into a ½-inch (1.27 centimeters) thick sheet. You can dust some flour onto it to keep it from sticking to your fingers. [4] X Research source
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Cut the biscuits out using a round, 2-inch (5.08 centimeters) cookie cutter. You can also use a glass that is 2 inches (5.08 centimeters) wide instead. [5] X Research source When you run out of dough to cut, ball it up and pat it out into another ½-inch (1.27 centimeters) thick sheet, and cut out more biscuits. Keep doing this until you've used up all the dough.
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Transfer the biscuits to the baking sheet. Make sure that they are at least 1 inch (2.54 centimeters) apart. They will expand while baking; if they are too close, they will smoosh together. If your baking sheet is too small, set the rest aside, and bake them in another batch.
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Bake for 15 to 20 minutes or until golden brown. Take the finished biscuits, and set them into a basket or platter. If you have any leftover biscuits, now is the time to bake them.
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Serve the biscuits while they are still hot. They go great with butter, honey, or pumpkin butter.
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Method 2 of 3:
Making Buttermilk Pumpkin Biscuits

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1
Preheat your oven to 425°F (218°C). Lightly coat a large baking sheet with cooking spray or butter and set it aside.
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Combine the dry ingredients in a large bowl. Stir everything together briskly until they are evenly combined. If you'd like a hint of flavor, you can add 1 teaspoon of pumpkin pie spice as well.
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3
Cut the butter into the flour mixture, and mix it until you get coarse, pea-sized crumbs. You can do this using two knives or a pastry blender. Do not over-mix, or your biscuits will be tough instead of light and fluffy.
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4
Stir together the buttermilk and pumpkin in a separate bowl until evenly blended. If you are using canned pumpkin, make sure that you are using the plain, unsweetened kind. Do not use the "pumpkin pie" kind; it has too many added ingredients which may affect the recipe.
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Pour the buttermilk mixture over the flour mixture and stir it until just combined. Don't worry about kneading it just yet; you will be doing that in the next step.
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Transfer the dough onto a lightly-floured surface and knead it 8 to 10 times. Add some flour to the surface of the dough to prevent it from sticking to your fingers. Do not over-knead the dough or your biscuits won't be as fluffy.
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Gently pat the dough into a 1-inch (2.54 centimeters) thick sheet. If you need to, use extra flour to prevent sticking. You can also roll the dough out instead using a rolling pin. [6] X Research source
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8
Cut the dough using a round, 2-inch (5.08 centimeters) cookie cutter. If you don't have a cookie cutter like that, you can use a 2-inch (5.08 centimeters) wide glass instead. When you run out of dough to cut, ball it up and pat it out again into another 1-inch (2.54 centimeters) thick sheet. Keep cutting, balling, and patting the dough until you've used it all up.
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9
Transfer the biscuits to the baking sheet. Make sure that they are at least 1 inch (2.54 centimeters) apart so that they don't smoosh together when baking. If you don't have enough room on your baking sheet, set the biscuits aside. You can bake them in a separate batch.
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10
Bake for 18 to 22 minutes or until the tops turn golden brown. [7] X Research source Take them out of the oven and set them down into a basket or a serving plate. If you have any leftover biscuits, you can bake them now.
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Serve the biscuits while they are still warm. They go great with melted butter, honey, or pumpkin butter!
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Method 3 of 3:
Making Vegan Pumpkin Biscuits

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1
Preheat your oven to 450°F (232°C). Line a large baking sheet with parchment paper. You can also use a non-stick baking sheet. Set the baking sheet aside.
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Combine all of the dry ingredients in a large bowl. Stir them briskly together until they are evenly combined. For a hint of flavor, you can also add up to 1 teaspoon of pumpkin pie spice.
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Add the coconut oil gradually to the dry mixture and blend it until you get coarse crumbs. Don't over-mix; if you do, your biscuits may not be as fluffy. Make sure that the coconut oil is solid. If it is too liquidy, leave it in the fridge until it turns solid, at least 30 minutes. [8] X Research source
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Stir together the pumpkin puree and coconut milk in a separate bowl. If you are using canned pumpkin, make sure that you are using the plain kind and not the "pumpkin pie" kind. The pumpkin pie kind has additional ingredients which may affect the recipe. Also, try to use the coconut milk that comes in a carton as opposed to a can; it's lighter.
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Pour the pumpkin mixture into the flour mixture, and stir with a spoon until combined. The dough should start to leave the sides of the bowl. Again, be careful not to over-mix.
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Turn the dough onto a lightly floured surface and pat it into a 1-inch (2.54 centimeters) thick sheet. Sprinkle some extra flour onto the dough while you are patting it to prevent sticking.
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7
Cut the dough out using round, 2-inch (5.08 centimeters) cookie cutters. You can also use a 2-inch (5.08 centimeters) wide glass instead. When you run out of dough to cut, ball it up and flatten it out again. Keep cutting, balling, and flattening the dough until you've used it all up.
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8
Transfer the biscuits to the baking sheet. Space them at least 1 inch (2.54 centimeters) apart. If you run out of room on the baking sheet, save the rest of the biscuits for the next batch. If you crowd the biscuits onto the baking sheet, they will smoosh together while baking.
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9
Bake for 15 minutes, or until the edges turn golden brown. [9] X Research source Take them out of the oven when they are done and set them onto a platter or tuck them into a basket. You can now finish baking the rest of the biscuits, if you have any left over.
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Serve the biscuits. They taste the best while they are still warm, but you can also eat them cool. [10] X Research source
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