Pumpkin Biscuits Easy Recipes

EASY PUMPKIN BISCUITS

Steps:

• Preheat oven to 450° Fahrenheit. Line a large baking sheet with parchment paper or a nonstick baking mat.
• In a small bowl or measuring cup, whisk together pumpkin purée and milk until you have a smooth mixture. Set aside.
• In a large bowl, stir together flour, baking powder, baking soda, salt, and cinnamon.
• Add cold cubed butter to flour mixture. Use clean hands or a pastry cutter to cut the butter into the dry ingredients until the mixture is coarse, with small chunks of butter throughout. Work quickly so the butter stays cold!
• Pour the pumpkin mixture into your flour mixture. Stir until everything is just combined. The dough shouldn't be completely smooth - we want to keep lots of butter pieces in there so the biscuits will be nice and flaky.
• Turn biscuit dough out onto a lightly floured surface. Pat it into a disc about 2/3 inch thick, then fold the dough over on itself and pat into shape again. Repeat this process 2-3 times to create additional layers for maximum flakiness.
• Pat dough to about 2/3 inch thickness. Use a 2-inch biscuit cutter to cut the dough into rounds, then place the biscuit rounds on your lined baking sheet.
• Bake at 450° F for 10-15 minutes until lightly browned. Serve immediately with butter and honey.

PUMPKIN-PARMESAN BISCUITS

Steps:

• Preheat the oven to 400 degrees F; line a baking sheet with parchment paper. Whisk the flour, baking powder, sugar, salt and nutmeg in a large bowl. Whisk in 1 tablespoon parmesan. Add the diced butter and work it in with your fingertips until the mixture looks like coarse crumbs. Mix the pumpkin and cream in a small bowl and pour over the flour mixture. Mix with your hands or a fork to make a soft dough.
• Turn the dough out onto a lightly floured surface and roll out into a 3/4-inch-thick rectangle using a floured rolling pin. Cut out biscuits using a 2-inch-round cutter and arrange about 2 inches apart on the prepared baking sheet. Brush the tops with melted butter and sprinkle with the remaining 1 tablespoon parmesan. Bake until golden, 15 to 20 minutes. Transfer the baking sheet to a rack and let the biscuits cool slightly before serving or cool completely and freeze (see Cook's Note).

PUMPKIN PATCH BISCUITS

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder, salt and baking soda. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Combine pumpkin and buttermilk; stir into crumb mixture just until moistened. , Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet. , Bake at 425° for 18-22 minutes or until golden brown. Melt remaining butter; brush over biscuits. Serve warm.

EASY PUMPKIN BISCUITS

Steps:

• Prep: Preheat oven to 425° F. Line a baking sheet with parchment paper or a silicone mat.
• Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, brown sugar and cinnamon.
• Add Butter: Add in the butter and using your hands (kids love this part) or a pastry cutter, cut the butter into the flour until it is the size of a "pea".
• Whisk Wet Ingredients: In another medium bowl, whisk together the pumpkin puree and the milk. Pour the wet ingredients into the dry ingredients.
• Mix: Gently fold the wet and dry together until just incorporated, some flour is fine.
• Fold: Dump the dough onto a cutting board and fold the dough over itself 5-6 times, you do not want to roll the dough. Folding the dough onto itself will create the flakey layers in the biscuit. Adding more flour if the dough is sticky.
• Press Out: Using your fingers, press the dough out until it is roughly 1" thick.
• Cut: Cut out any shapes you want into the dough. Gently fold the leftover dough onto itself and press out again. Continue until you have used all of the dough.
• Bake: Place the biscuits onto the baking sheet and bake for 12-14 minutes or until golden brown.
• Eat: Let cool slightly and serve.

PUMPKIN BISCUITS

Steps:

• Preheat oven to 425 degrees and line a baking sheet with parchment paper.
• In your food processor add the flour, brown sugar, baking powder, cinnamon, salt, nutmeg and baking soda.
• Pulse until well combined.
• Add in the butter and pulse until it resembles coarse crumbs.
• Mix buttermilk and pumpkin in a small bowl.
• Remove the mixture from the food processor and gently fold in the pumpkin buttermilk mixture.
• Flour a clean surface and add dough to it, patting to a 1" thick.
• Cut into 8 biscuits with a 3 inch biscuit cutter or cut into squares.
• Add to the baking sheet and brush lightly with a mixture of the egg and milk.
• Bake for 18-20 minutes.

PUMPKIN BISCUITS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Butter one large cookie sheet.
• Stir together the flour, brown sugar, baking powder, salt, nutmeg, cinnamon and ginger. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Stir in the pumpkin and mix to form a soft dough.
• On a lightly floured surface pat the dough out to 1/2 inch thick. Cut out biscuits with a round 2 inch cutter. Place biscuits on the prepared cookie sheet.
• Bake at 400 degrees F (205 degrees C) for 15 to 20 minutes. Serve warm from the oven.

CREAMY PUMPKIN-FILLED BISCUITS

Steps:

• In a small bowl, beat the first six ingredients until smooth; set aside. On a lightly floured surface, roll out each biscuit into a 6-in. circle. Spread 1/3 cup cream cheese mixture on half of each biscuit. Bring dough from opposite side over filling just until edges meet; pinch seams to seal., In a deep-fat fryer, heat oil to 375°. Fry biscuits, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Dust with confectioners' sugar while warm if desired. Serve immediately.

MINI PUMPKIN BISCUITS

Steps:

• Heat oven to 350°. Stir baking mix, sweet potatoes, water and sugar until soft dough forms. Turn dough onto surface dusted with baking mix; gently roll in baking mix to coat. Shape into ball; knead 10 times.
• Shape dough into 12 balls. Place on ungreased cookie sheet. Insert round end of cashew into top of each ball. Make face of pumpkin by inserting raisins for eyes and nose in side of each ball. Mix egg and food color; brush over pumpkins.
• Bake 15 to 20 minutes or until light golden brown. Serve warm.