How to Make Pumpkin Biscuits
Preheat the oven to 400°F (205°C )., Mix the dry ingredients together in a large bowl., Cut the butter into the flour mixture and mix it until it resembles coarse, pea-sized crumbles., Stir in the pumpkin puree until it turns into dough., Pat the...
Step-by-Step Guide
-
Step 1: Preheat the oven to 400°F (205°C ).
Lightly coat a baking sheet with butter or cooking spray and set it aside. -
Step 2: Mix the dry ingredients together in a large bowl.
Keep mixing until all of the ingredients are evenly dispersed.
If you can't find any cinnamon, nutmeg, or ginger, use 1 teaspoon of pumpkin pie spice instead. , You can do this using two crisscrossing knives or a pastry blender.
Do not over-mix or your biscuits won't be soft and fluffy. , If you are using canned pumpkin, make sure that you are using the plain, unsweetened kind.
Do not use the "pumpkin pie" type because it contains other ingredients that will affect the recipe. , Toss some flour onto a cutting board, and gently pat the dough out into a ½-inch (1.27 centimeters) thick sheet.
You can dust some flour onto it to keep it from sticking to your fingers., You can also use a glass that is 2 inches (5.08 centimeters) wide instead.When you run out of dough to cut, ball it up and pat it out into another ½-inch (1.27 centimeters) thick sheet, and cut out more biscuits.
Keep doing this until you've used up all the dough. , Make sure that they are at least 1 inch (2.54 centimeters) apart.
They will expand while baking; if they are too close, they will smoosh together.
If your baking sheet is too small, set the rest aside, and bake them in another batch. , Take the finished biscuits, and set them into a basket or platter.
If you have any leftover biscuits, now is the time to bake them. , They go great with butter, honey, or pumpkin butter. -
Step 3: Cut the butter into the flour mixture and mix it until it resembles coarse
-
Step 4: pea-sized crumbles.
-
Step 5: Stir in the pumpkin puree until it turns into dough.
-
Step 6: Pat the dough out into a ½-inch (1.27 centimeters) thick sheet on a lightly floured surface.
-
Step 7: Cut the biscuits out using a round
-
Step 8: 2-inch (5.08 centimeters) cookie cutter.
-
Step 9: Transfer the biscuits to the baking sheet.
-
Step 10: Bake for 15 to 20 minutes or until golden brown.
-
Step 11: Serve the biscuits while they are still hot.
Detailed Guide
Lightly coat a baking sheet with butter or cooking spray and set it aside.
Keep mixing until all of the ingredients are evenly dispersed.
If you can't find any cinnamon, nutmeg, or ginger, use 1 teaspoon of pumpkin pie spice instead. , You can do this using two crisscrossing knives or a pastry blender.
Do not over-mix or your biscuits won't be soft and fluffy. , If you are using canned pumpkin, make sure that you are using the plain, unsweetened kind.
Do not use the "pumpkin pie" type because it contains other ingredients that will affect the recipe. , Toss some flour onto a cutting board, and gently pat the dough out into a ½-inch (1.27 centimeters) thick sheet.
You can dust some flour onto it to keep it from sticking to your fingers., You can also use a glass that is 2 inches (5.08 centimeters) wide instead.When you run out of dough to cut, ball it up and pat it out into another ½-inch (1.27 centimeters) thick sheet, and cut out more biscuits.
Keep doing this until you've used up all the dough. , Make sure that they are at least 1 inch (2.54 centimeters) apart.
They will expand while baking; if they are too close, they will smoosh together.
If your baking sheet is too small, set the rest aside, and bake them in another batch. , Take the finished biscuits, and set them into a basket or platter.
If you have any leftover biscuits, now is the time to bake them. , They go great with butter, honey, or pumpkin butter.
About the Author
Amy Edwards
Enthusiastic about teaching practical skills techniques through clear, step-by-step guides.
Rate This Guide
How helpful was this guide? Click to rate: