It’s day 5 of 31 days of pumpkin, and I’m excited to share this recipe for pumpkin biscuits with you. I grew up on the Eastern Shore of MD where sweet potato biscuits were popular, so this seemed like a natural next step. I was tempted to let the pumpkin stand on its own in this recipe, but in the end, I couldn’t resist adding just a hint of the traditional spices we’ve all come to expect with pumpkin flavor. I showed restraint though in both quantity and array, so that there is just a hint of the pumpkin pie rather than the full effect.
In this version, I dropped the biscuits in spoonfuls onto a “greased” (nonstick cooking sprayed) sheet, rather than rolling out the dough and cutting the circles. I just don’t have the patience for such things, although I readily admit that rolled biscuits are much more beautiful. Maybe next time.
Spiced Pumpkin Drop Biscuits
Makes 12 large biscuits
Ingredients
2 cups all purpose flour
2 tsp salt
3 tsp baking powder
1 tsp baking soda
1/4 tsp cinnamon
1/8 tsp allspice
pinch nutmeg
5 Tbsp cold butter
1 cup canned pumpkin
1/2 – 3/4 cup plain yogurt
Method
1. Preheat oven to 450˚F. Mix together the dry ingredients in a medium bowl. Cut the butter into tablespoon slices and then cut the butter into the flour mixture. Blend thoroughly.
2. With a spoon, stir the pumpkin purée into the dry ingredients. Add enough yogurt so that a ball of dough forms. Do so by adding a couple of tablespoons at a time. Knead the ball of dough 8-10 times until everything is thoroughly mixed together.
3. Spray cookie sheet with nonstick cooking spray. Drop large spoonfuls of dough onto cookie sheet. There should be about a dozen spoonfuls altogether. Bake for 12-15 minutes or until tops are just turning golden brown.
1 reply on “Spiced Pumpkin Drop Biscuits”
okay! you really must try pumpkin lasagna, if you haven’t alreay. it was SO yummy! it’s the only thing that i’ll be making again this season, as i try to do different things. good luck!! and great blog!