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 ~
Ingredients
- 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
Instructions
- 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
11 Comments
OHHH YUM! You are VERY creative! 🙂
November 18, 2013 at 4:03 pmThanks, Loni! They are super easy!!! And delicious!
November 18, 2013 at 5:53 pmyummy. nice presentation. i am sure they taste great too 😀
November 19, 2013 at 12:07 amThank you, Amar~
November 19, 2013 at 8:58 amThey look more like scones… I bet they are delicious!
November 19, 2013 at 6:17 amYes, I thought making scones. I would drizzle a glaze over them and use cream in place of the milk, maybe a tad more sugar…but you’re right..very sconey…and very good…. 😉 thanks for commenting!
November 19, 2013 at 8:54 amLove your recipe!
November 19, 2013 at 8:03 amI bake without gluten, and love using pumpkin in scones (with craisins!!) Or muffins! So easy and delicious! And love adding a bit of cardamom to the spice blend.
November 19, 2013 at 12:18 pmI often add cooked quinoa to my GF blend (generally sorghum, coconut flour, tapioca …)
I’ve never gone gluten free…I’ve been thinking I might need to try it and see how I feel….great tips! Thanks!
November 19, 2013 at 1:22 pmBoy do they look yummy! Did you know you can freeze pumpkin? It has worked quite nicely on occasion.
November 19, 2013 at 2:13 pmNo, I didn’t! It never crossed my mind…thanks for telling me!
November 19, 2013 at 3:49 pm