Several weeks ago I made Pumpkin Cheesecake Bars and afterward had half a can of pumpkin left over. Hating to waste the perfectly good Pumpkin, I made Pumpkin Biscuits and they were a hit. Mind you, all of my grandchildren were here and they can be picky about trying new things…not these. They loved them. So I made a bigger batch, and once again…the kids were taking them home for their breakfast the next morning.
So, if you’re looking for a new way to include Pumpkin into your Fall menu or Thanksgiving Dinner, here you go!
It’s easy as pie…first melt a stick of butter in a saucepan on the stove and add 1/2 cup sugar.
Stir over low heat until the butter has melted. Add 1 can pumpkin, 1 /2 cup milk and 1 Teaspoon spice to butter mixture. I used a Pumpkin Pie Spice one time and cinnamon the next. They are equally good.
Remove pan from heat and gradually stir in 3 1/2 cups self-rising flour into pumpkin mixture until combined.
Turn out onto a well floured board. Gently work in about 1 more cup of flour, more or less, until dough is smooth and not sticky.
Cut with biscuit cutter and place on a lightly greased pan. Bake in a preheated 425* oven for about 20 minutes or until lightly browned.
Serve with butter and honey… enjoy!
Pumpkin Spice Biscuit toasted with Honey…it’s what’s for Breakfast ~
- 1 stick butter
- 1/2 cup sugar
- 1 can pumpkin puree
- 1/2 cup milk
- 1 teaspoon Pumpkin Pie Spice or Cinnamon
- 4 cups Self Rising Flour, divided
- Preheat oven 425* Lightly grease baking sheet.
- Melt butter in sauce pan with sugar.
- Add milk, pumpkin and spice. Mix until blended.
- Add 3 1/2 cups SR flour, slowly, until combined.
- Turn onto well floured surface and work in another cup or so of flour until no longer sticky.
- Cut into biscuits. Bake 425* about 20 mins or until lightly browned.
- Serve with butter and honey.
- Makes 20 average sized biscuits