The Pioneer Woman Tasty Kitchen
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Pumpkin Biscuits

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

16

Description

Tender flaky biscuits that get their orange hue from adding pumpkin puree to the dough. This makes them moist and delicious!

Ingredients

  • 2 cups Flour
  • 1 Tablespoon Baking Powder
  • 1 Tablespoon Sugar
  • ½ teaspoons Kosher Salt
  • ¼ teaspoons Baking Soda
  • 1 cup Canned Pumpkin Puree
  • ¾ cups Milk
  • ½ cups Frozen Butter
  • ¼ cups Melted Butter, For Brushing

Preparation

Preheat oven to 400ºF.

Sift dry ingredients (flour through baking soda) together into a large mixing bowl.

In a medium sized bowl mix pumpkin and milk together with a whisk until smooth.

Using the largest holes on a box grater, grate frozen butter and add it into the dry ingredients. Mix fairly well with a spatula then add the wet ingredients and only mix until most of the flour is gone (batter will be lumpy).

Turn dough out onto a floured cutting board or counter top and knead with your hands a couple of time but don’t over-mix! Batter will still be a bit rough.

Form dough into a disk then roll it out with a rolling pin to 3/4 inch thick. Use a 3 inch biscuit cutter or a glass to cut out biscuits. Re-roll the scraps of dough and cut out remaining biscuits.

Place biscuits on a parchment lined baking sheet and bake for 12 minutes. Take the pan out of the oven and brush the tops of the biscuits with melted butter. Put pan back in oven for 3 minutes to finish baking. Remove from oven and serve warm! Super wonderful with apple butter!

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Avatar of angela radke

angela radke on 10.23.2013

These were awesome! You don’t taste the pumpkin very much, but it is very beneficial to the texture of the biscuits. We will definitely repeat this recipe many times.

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