Pumpkin and Maple Biscuits2 Reviews
- Prep: 5 min
- Cook: 15 min
- Ready In: 20 min
“These are tender, moist biscuits with a subtle and mellow taste and a bright saffron-yellow color. Even my son who hates pumpkin will eat these.” - by bellananna
Original recipe yields 8 biscuits
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Place the flour in a large bowl. Make a well in the center of the flour. Place the pumpkin, sour cream, maple flavoring, and syrup in the well. Mix the pumpkin mixture into the flour to make the dough until stiff. Roll the dough on a lightly-floured surface. Cut into 8 biscuits. Dip each biscuit into the melted shortening and place the biscuits on the baking sheet with the side that was dipped in shortening facing up.
- Bake in preheated oven until tops are golden brown, 12 to 15 minutes.
Amount Per Serving (8 total)
- 232 cal
- 7.7 g
- 35.7 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"These are okay. Bland flavor; they need a bit of sugar and some pumpkin pie spice or cinnamon. A dense, hearty biscuit. Probably wouldn't make again unless I tweeked the recipe a little...." See more"
"I would give these 3 1/2 stars as written, if I could. With a few minor tweaks these would be 5 star biscuits. The dough was very dry and I was afraid to over work the dough (making for tough hockey..." See more puck biscuits) so I added a splash of buttermilk to bring the dough together. Rather than roll the dough I would suggest patting it into shape on a lightly floured board. I suggest pre-heating your oven well in advance to make sure that it really is at 400, as these come together very fast. I brushed the tops with melted butter as I don't use shortening. 15 minutes bake time was spot on and I ended up with a very tender, light biscuit. The pumpkin adds a nice color without tasting like pumpkin. These were great for breakfast sandwiches. Thanks!"
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