Pumpkin Pie Biscuits
These scrumptious biscuits include ginger and cinnamon so they taste like eating pumpkin pie in biscuit form! These are wonderful served with butter and honey drizzled over the top. Great for Thanksgiving menus or other holiday dinners.
Ingredients
- 2 cups Gold Medal self-rising flour
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1 stick cold, unsalted butter 1/2 cup
- 1/2 cup buttermilk
- 1 cup Libby's canned pumpkin
- 4 tbsp. honey
- 2 tbsp. unsalted butter melted, divided use
Instructions
- Mix flour, cinnamon and ginger in a large bowl.
- Cut in butter with a pastry blender until mixture resembles coarse crumbs.
- Whisk buttermilk, pumpkin and honey in a mixing bowl.
- Add pumpkin mixture to flour mixture and stir with a wooden spoon until dough is mixed.
- Dough will be sticky.
- Turn onto a very well-floured surface.
- Sprinkle liberally with flour.
- Work extra flour into dough with your fingers and hands, adding more flour as needed.
- Work or knead the dough until the dough is no longer sticky.
- Roll or pat out the dough to a one-inch thickness.
- Cut biscuits with biscuit or cookie cutter that’s been dipped in flour.
- Place biscuits an inch or two apart on a greased cookie sheet.
- Brush tops with half of the melted butter.
- Bake at 450° for 15 to 17 minutes or until tops are golden brown.
- Remove from oven.
- Brush with remaining melted butter.
- Serve with butter and honey, if desired.
Notes
NOTE: To make buttermilk you can sour milk by measuring regular milk into a measuring cup. Add 3 tbsp. vinegar. Allow milk to sit out about 5 minutes until milk has curdled.
NOTE: I worked in at least an additional full cup of flour to get the biscuits of the right consistency when mixing and kneading the dough.
Recipe adapted from Syrup and Biscuits.
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