Pumpkin Biscuits – a delicious recipe with salt, flour, baking powder, nonfat milk, unsalted butter, pumpkin pie spice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Preheat oven to 450u00b0F Combine flour, sugar, baking powder, pumpkin pie spice and salt.
2
2. Cut in Parkay with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in currants, if desired.
3
3. Add pumpkin, milk and brandy extract; stir just until blended.
4
4. Place dough on heavily floured surface; knead 30 seconds, or just until dough is no longer sticky. (Do not overwork dough.) Roll out dough to 1/2-inch thickness on lightly floured surface. Cut into circles with 2-1/2-inch round biscuit or cookie cutter, rerolling dough scraps as necessary. Place, 1 inch apart, on ungreased baking sheet.
5
Bake 13 to 15 minutes, or until golden brown. Serve warm.
377
kcal
Calories
11
g
Fat
62
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 9 ingredients. The key ingredients include: 1 teaspoon salt, 2 cups all-purpose flour, 1 tablespoon baking powder, 1 cup nonfat milk, 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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