Pumpkin Orange Biscuits Recipe

Name: Pumpkin Orange Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ cups flour; 1 tablespoon baking powder; 1 teaspoon salt; 1 teaspoon nutmeg, freshly grated; 3 tablespoons brown sugar; ½ cup butter, cold, cut into small pieces; 2 cups pumpkin puree; 1 orange, zest of; 1 egg; 1 tablespoon heavy cream

Servings: persons

2 ½ cups flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon nutmeg, freshly grated
3 tablespoons brown sugar
½ cup butter, cold, cut into small pieces
2 cups pumpkin puree
1 orange, zest of
1 egg
1 tablespoon heavy cream

1
Preheat oven to 400 degrees.
2
Place all of the dry ingredients in a large bowl and whisk until well blended.
3
Cut in the butter until the mixture resembles a coarse meal.
4
Stir in the pumpkin and orange zest.
5
Pat the dough 1/2 inch thick on a floured surface.
6
Cut with a floured 2 inch cutter, or cut into 2 inch squares.
7
Place on a well greased cookie sheet.
8
Gather up the scraps, repeat and cut again.
9
Beat the egg in a small bowl and add the cream.
10
Brush onto the biscuits evenly with the mixture.
11
Bake for 15 minutes or until fluffy and golden brown.

583

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 ½ cups flour, 1 tablespoon baking powder, 1 teaspoon salt, 1 teaspoon nutmeg, freshly grated, and more.

Yes, Pumpkin Orange 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.

Pumpkin Orange Biscuits

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