I’ve been putting up my Sow True Seed Small Sugar Pumpkins over the last several days. So cute you almost hate to harvest them. Mine did really well this year, I only planted two hills and have gotten about 5 pumpkins so far with a few more still in the garden. Most have weighed in around the 7 pound mark. The small size makes harvest and preservation easy peasy.
I stumbled upon this Pumpkin Biscuit recipe the other day. Since I had fresh pumpkin on my hands I decided this weekend would be the perfect time to give the biscuits a try. I’m glad I did!
Pumpkin Biscuit Recipe
- 2 cup plain flour (all purpose)
- 1 teaspoon salt
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- one pinch ground cloves
- 4 tablespoon butter
- 1/3 cup pumpkin
- 6 tablespoon honey
- 3/4 cup buttermilk
Combine flour, salt, baking powder, cinnamon, ginger, and cloves in a mixing bowl.
Combine pumpkin, honey, and buttermilk in another bowl; mix well. Separate 1/4 cup of this mixture and set to the side.
Cut butter into flour mixture until its like coarse crumbs.
Stir pumpkin mixture into flour mixture until a soft dough forms. If the dough is too dry you can add some or all of the reserved 1/4 cup pumpkin mixture. I didn’t need to add any of my reserved mixture.
Turn dough out onto a well floured surface and knead gently. Dough will be sticky-just continue to add flour as needed as you work the dough. Press dough out into a rectangle and fold it over itself. Turn clockwise and do again.
Pat dough out and using a floured biscuit cutter, cut out biscuits and place on a greased cookie sheet. Bake at 425° for 10 to 13 minutes. Mine took a little longer than 13 minutes-more like 15.
Serve while warm with butter and a drizzle of honey. So good! Not sweet at all, but the biscuits have a real richness from the pumpkin, spices, and honey.
Tipper
These look fabulous! I have never had pumpkin butter, but it sounds as though it might be good on pumpkin biscuits.
My goodness they look delicious! And I love baking with honey, I’ll be saving this recipe.
Tipper,
I’m ready for a biscuit this morning after a hoot and holler Halloween night! I do believe I saw some to the cutest little haunters I ever saw.
I have decided that some children today are beginning to act like they can’t talk however!
Oh, there were a few little “non-text media” ones that spilled out of their mouth “trick or treat” with some substance….and a quick “Thank you”….well, the Mom’s standing behind them where prodding them on to talk!
I have decided that in the coming decade….Children will start walking up to the house and just text “Trick or Treat” while checking messages and locations of their friends, stick out the treat bag and then go on their way….Maybe if we’re lucky we’ll have a Thank You texted back as they are making their way to the next house!
Yep, I really need a biscuit!
Thanks Tipper for the recipe!
I had pumpkin cornbread for the first time this past weekend. It was delicious,also!
Ah! This has made me very hungry and something I might enjoy trying. Hope you are still anticipating putting a cookbook together. You have definitely had some tasty recipes.
The biscuits sound yummy, and I bet the scent of them wafting through the air as they’re baking is amazing.
God bless.
RB
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I didn’t think I liked the sound of those, but the picture (with the butter) got me! I’m going to try it! Thanks!
I think the candy roaster substitution would work just fine!
Tipper,
You’re always showing new things
and I’m surprised those Pumpkin
Biscuits aren’t sweet. Looks good
to me! …Ken
I would love to grow some pumpkins. Your pumpkin biscuits do look yummy! Thank you for sharing your recipe.
Pam
scrap-n-sewgranny.blogspot.com
Tipper–I think this recipe would also work with candy roasters. They are a bit sweeter than pumpkins and less stringy. What do you think? I’m going to give it a try.
Jim Casada
My mouth is watering just looking at them, I just happen to have a “Seminole” pumpkin that I pureed in the freezer. Making this for tomorrows breakfast!
That looks wonderful!