Pumpkin Biscuits
Ingredients
3/4 cup of butter, shredded and cold2 1/2 cups of all purpose flour
1/3 cup of brown sugar, packed
1 tablespoon of baking powder
1/2 teaspoon of baking soda
3/4 teaspoon of salt
1 teaspoon of ground cinnamon
1/4 teaspoon of nutmeg
1/4 teaspoon of ground cloves
1 1/4 cup of pumpkin puree
2/3 cup of full fat buttermilk
2 tablespoons of butter, melted
You will also need a SIGNATUREseries Cast Iron Skillet.
Instructions
- Use a large grater to shred 3/4 cup of cold butter and chill until ready to use.
- In a large bowl, combine 2 1/2 cups of all purpose flour, 1/3 cup of brown sugar, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, 3/4 teaspoon of salt, 1 teaspoon of ground cinnamon, 1/4 teaspoon of nutmeg and 1/4 teaspoon of cloves.
- Add the cold shredded butter and quickly mix until evenly distributed.
- Add 1 1/4 cup of pumpkin purée and 2/3 cup of buttermilk and mix until a shaggy dough develops.
- Transfer the dough onto a floured surface and gently knead just enough to bring the dough together (about 10 times) and gently press it out to about an inch thick.
- Use a floured cutter to cut out the biscuits and place them onto a greased skillet or baking sheet.
- Transfer the cut out biscuits into the refrigerator or freezer while you preheat your oven to 425°.
- Once the oven has preheated, bake the biscuits for 18-20 minutes or until fluffy and golden brown.
- Brush with melted butter.
- Serve warm with butter, honey or whipped maple butter.
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