It's getting darker earlier and earlier now, which limits the time I have to cook, bake, and photograph each day. This does not make me a happy camper, and definitely presents a problem on weekdays when I get home barely an hour before it's getting dark. My weekend of "do nothing" didn't work out quite how I planned, and all the goodies on my to-make list got pushed back. These, however, I couldn't put off for another day. The can of pumpkin sitting on my counter just kept calling to me, until finally I had to give in and make them, even though I had no sunlight left.
I'm definitely glad I followed through and made these, because they are fantastic!! I'm not a big biscuit person, but I could definitely eat these for breakfast in the mornings, smeared with a little maple butter...yes, please!! I love how biscuits aren't perfectly smooth, but are instead have a little texture to the top of them...just gives them a little more character don'tcha think?
Source: Pumpkin Cookbook
- 2 cups all-purpose flour
- 4 Tbsp sugar, divided
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/2 cup butter
- 2/3 cup canned pumpkin
- 1/2 cup buttermilk
- Preheat oven to 450 degrees F and line a baking sheet with foil. Spray lightly with cooking spray and set aside.
- In a large bowl combine flour, 2 tablespoons of sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
- Add the butter, and cut in until the mixture looks like coarse crumbs.
- In a separate bowl, combine the pumpkin and buttermilk and mix well.
- Add the pumpkin mixture to the flour mixture and stir to combine. Use your hands or a dough hook if using a stand mixer, to gently knead the dough a few times.
- Turn the dough out onto a lightly floured surface (if the dough is still a little sticky, sprinkle some flour on top) and roll out to 1/2 inch thickness. Use a round biscuit or cookie cutter to cut biscuits, and then place on the prepared baking sheet.
- Bake for 10 minutes, or until lightly golden. Allow to cool slightly before serving.