Pumpkin Biscuits – a delicious recipe with flour, brown sugar, salt, baking powder, cinnamon, nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Stir together dry ingredients.
2
Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
3
Add pumpkin and milk, stirring just until ingredients are moistened and a soft dough forms. If the dough seems very soft, add more flour, a few tablespoons at a time, just until the dough is easy to handle.
4
On a lightly floured surface, roll out dough to a half-inch thick.
5
Using a 2-inch biscuit or cookie cutter in a simple shape of your choice (such as a pumpkin or leaf), dip the cutter into flour, shake off excess and press into biscuit dough.
6
Place biscuits on a lightly greased cookie sheet one-inch apart and bake at 450 degrees F for 8 to 12 minutes or until golden brown.
7
Serve hot with butter and honey or apple butter.
448
kcal
Calories
17
g
Fat
68
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 cups all-purpose flour, more if needed, 1/4 cup brown sugar, 1 teaspoon salt, 3 tablespoons baking powder, and more.
Yes, Pumpkin Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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