Pumpkin and Maple Biscuits

2 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

Ingredients

2 1/2 cups self-rising flour
1 cup canned pumpkin
2/3 cup sour cream
1/2 teaspoon maple flavoring
2 tablespoons maple syrup
2 tablespoons butter-flavored shortening, melted

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Metric US

Original recipe yields 8 biscuits

Directions

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.

Nutrition

Amount Per Serving (8 total)

Calories
232 cal
12%

Fat
7.7 g
12%

Carbs
35.7 g
12%

Based on a 2,000 calorie diet

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Reviews (2)

Rate This Recipe

marcia-marcia-marcia

Nov. 22, 2008

"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"

Baking Nana

Jan. 13, 2013

"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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