I think I might have a biscuit obsession.
I will do my best to not blog a biscuit recipe every other post but seriously they might be my ultimate comfort food. I honestly think they are hard to perfect and I don’t claim to have perfected making them but I love eating them regardless of their final state. It’s that blind kind of love where you don’t see their imperfections just the joy that they bring you.
I decided to make these particular biscuits because I was going through my pantry and stumbled upon two cans of pumpkin and knew I had to make something. Sure, I could have made a pumpkin loaf or pie but why do the obvious when I could experiment with something a little less expected.
I pulled out Grandma Peggy’s box of recipes and fingered through the breads and baked goods until I found the Sweet Potato Biscuit recipe. I remember making these biscuits back in (oh my, 2013!!!) and loving how simple they were. I figured the quick swap of pumpkin for sweet potato would result in a wonderfully seasonal treat.
You probably guessed that my hunch panned out since I determined that these were worthy enough to make the blog. I actually loved that they were pumpkin but not too sweet so you could still do a savory preparation. If you’re curious, I’m a butter ‘n honey kind of gal.
The point is, if you are looking for something different to fill those pumpkin cravings or to pair with your PSL and blanket scarf, whip up a batch of biscuits! If you checked out the Sweet Potato version you’ll probably notice that my blogging skills have improved a good bit since then. I will continue my quest for the best biscuits and bring you as many recipes as I can without boring you.
Mini Pumpkin Biscuits
Notes
I used self-rising flour this time around but you can also use AP flour.
Pumpkin doesn’t have a strong flavor but you can add spices (cinnamon, clove, nutmeg, etc.) to the dough if desired.
Ingredients
- 5 Tbsp. Butter
- 1 1/4 Cup Pumpkin
- 2 Cups Flour (Self-Rising or All-Purpose)
- 4 Tsp. Baking Powder
- 4 Tbsp. Sugar
- 1/2 Tsp. Salt
Instructions
- Preheat oven to 425.
- Line a baking sheet with parchment paper or silpat mat.
- Sift flour, baking powder, and salt in a bowl and set aside.
- Add sugar and butter to pumpkin. Stir with a wooden spoon until butter is mostly incorporated, you should still have some small bits of butter that is visible. Don’t overmix the butter.
- Add the flour mix to the pumpkin and stir until incorporated and a dough begins to form.
- Turn dough out onto a floured board or counter top.
- Knead dough until fully combined and can be rolled out easily. If needed, add more flour by 1 tablespoon at a time.
- Roll out dough until 1/4 inch thick and cut using a biscuit cutter. I used a smaller biscuit size but you could make a larger biscuit if you’d like.
- Lay biscuits out on baking sheet with the sides touching slightly.
- Continue to roll out and cut the scraps but be careful not to overwork the dough.
- Bake in the oven for 10-15 minutes or until start to get color.
