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Pumpkin Biscuits

Pumpkin Biscuits

Laura Owen

Laura Owen

A staple in our Thanksgiving bread basket.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 62 kcal
  • 3%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 8.5g
  • 3%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 92 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (205 degrees C). Butter one large cookie sheet.
  2. Stir together the flour, brown sugar, baking powder, salt, nutmeg, cinnamon and ginger. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Stir in the pumpkin and mix to form a soft dough.
  3. On a lightly floured surface pat the dough out to 1/2 inch thick. Cut out biscuits with a round 2 inch cutter. Place biscuits on the prepared cookie sheet.
  4. Bake at 400 degrees F (205 degrees C) for 15 to 20 minutes. Serve warm from the oven.
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Reviews

jenn
18

jenn

11/2/2003

Well, maybe I did someting wrong, but the dough was so wet and gooey, I had to work more flour into it just so I could handle it. I think that's too much pumpkin puree. The finished product was tough and dry.

Sam Nemati
10

Sam Nemati

11/9/2009

These biscuits are a bit plain, but still yummy! But: -Drop the pumpkin to 1 1/2 cups. -Add more sugar -And spice -And all things nice if you like This recipe is perfect as part of Christmas or Thanksgiving breakfast!

PEREZTR
10

PEREZTR

11/24/2004

I made this with a Sunday night "turkey dinner, and my friends loved them! I lowered the pumpkin on advice from a previous reviewer but probably won't do that again.

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