You’ve probably had pumpkin bread, maybe even pumpkin muffins, but have you had pumpkin biscuits before? We love them! And they’re fun to serve with the Creamy Coconut Squash Soup for a double-squash dinner.
- Baking sheet
- Measuring cups
- Measuring spoons
- Large bowl
- Box grater
- Small bowl
- Large spoon
- Pot holders
- 1/2 cup (1 stick) butter cold
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 2 1/2 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp baking soda
- 3/4 cup canned pumpkin
- 1/2 cup buttermilk or stir 2 teaspoons lemon juice or white vinegar into 1/2 cup milk and let it sit for 5 minutes
- 2 tbsp honey or maple syrup
- Turn the oven on and set the heat to 425 degrees. Use a teaspoon (or so) of the butter to lightly grease the baking sheet.
- Put the flours, baking powder, salt, cinnamon, and baking soda in the large bowl and mix well.
- Grate the butter on the large holes of the box grater and add to the flour mixture. Mix well.
- Put the pumpkin, buttermilk, and honey in the small bowl and mix. Add to the flour mixture and stir until just combined.
- Using your hands, turn the mixture a few times to smooth it out. Divide into 8 balls and put them on the baking sheet, being sure to leave plenty of space between the biscuits. Use your palm to flatten them so they are about 1inch thick.
- Once the oven temperature has reached 425 degrees, put the baking sheet in the oven.
- Bake until golden brown, 18 to 22 minutes. Serve warm.
What to do with the rest of the canned pumpkin:
- Add it to smoothies!
- Add it to butternut squash soup!
- Make another batch of biscuits!
- Make Pumpkin Butter: Put ¼ cup apple juice or cider and ¾ cup canned pumpkin in a pot, add a pinch of ground cinnamon, and bring to a boil. Turn the heat down to low and simmer for 30 minutes, stirring occasionally and then more frequently as it thickens. Set aside to cool. Spread on toast or add to plain yogurt. Cover and refrigerate up to a week.