Spiced Pumpkin Biscuits Recipes

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.

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.

SPICED PUMPKIN BISCUITS

Steps:

• Preheat oven to 400°.
• Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, pumpkin pie spice, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.
• Combine buttermilk and honey, stirring with a whisk until well blended; add canned pumpkin. Add buttermilk mixture to flour mixture; stir just until moist.
• Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5-inch rectangle; dust top of dough with flour.
• Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Reroll dough into a (1/2-inch-thick) 9 x 5-inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness.
• Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper.
• Bake at 400° for 14 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.

SPICED PUMPKIN BISCUITS

Steps:

• Preheat oven to 425°.
• In a bowl, whisk the flour, baking powder, baking soda, salt, brown sugar, nutmeg, and allspice.
• Add in the margarine and rub it in with your fingertips until the mixture is mealy.
• In a small bowl, stir the pumpkin puree and yogurt together until blended; add to the dry mixture, and stir until the dough is sticky, adding a little more yogurt if necessary.
• Transfer the dough to a lightly floured work surface and knead about 8 times.
• Pat out 1/2 inch thick and cut out rounds with a 2-inch biscuit cutter.
• Pat the scrapes together and cut out more rounds.
• Arrange the rounds on a baking sheet about 1 inch apart and bake in the upper third of the oven until golden, about 12 minutes.

AIR-FRYER PUMPKIN BISCUITS WITH SPICED APPLE BUTTER

Steps:

• Preheat air fryer to 370°. In a large bowl, whisk the first 5 ingredients. Cut in butter until mixture resembles coarse crumbs. Add pumpkin; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. In batches, place in a single layer 1 in. apart in greased air fryer. Cook until golden brown, 7-9 minutes. If desired, serve with apple butter.

SPICED PUMPKIN-WALNUT BISCUITS WITH HONEY-CREAM GLAZE

Steps:

• Position rack in center of oven; preheat to 375°F. Butter heavy large baking sheet. Mix flour, baking powder, ginger, cinnamon, salt and cardamom in medium bowl to blend . Add butter and rub in with fingertips until mixture resembles coarse meal. Whisk pumpkin, 1/4 cup cream, brown sugar, 2 tablespoons honey and peel in another medium bowl to blend. Add pumpkin mixture and chopped nuts to dry ingredients and stir until incorporated (dough will be moist).
• Turn dough out onto floured surface and knead gently until smooth, about 8 turns. Roll out dough to 3/4-inch thickness. Using floured 2-inch-diameter cookie cutter, cut out rounds. Reroll scraps to 3/4-inch thickness; cut out additional rounds. Place biscuits on prepared baking sheet, spacing evenly.
• Whisk remaining 2 tablespoons cream and 2 tablespoons honey in small bowl. Brush atop biscuits. Garnish each with 1 walnut half. Bake biscuits until light golden and tester inserted into center comes out clean, about 25 minutes. Transfer biscuits to rack and cool 15 minutes. Serve warm or at room temperature. (Can be prepared 6 hours ahead. Let stand at room temperature. If desired, wrap biscuits in foil and rewarm in 350°F. oven about 5 minutes.)

PUMPKIN BISCUITS

Steps:

• Preheat oven to 425.
• In a large bowl, mix together baking mix, dry milk, sugar and spices. Stir in pumpkin and water just until moistened.
• Knead on a lightly floured surface for about 2 minutes.
• Roll dough on lightly floured surface to about 1/2" thickness. Cut into 12 biscuits with round cutters or a glass.
• Place biscuits on to ungreased baking sheet 2" apart.
• Bake for 8-10 minutes or until golden brown.