Pumpkin Biscuits

Savory Pumpkin biscuits. This recipe was a total surprise for me. I thought it might turn out weird, too desserty or just remind me too much of pumpkin pie. But it looked interesting and who doesn't love a biscuit? So I figured I'd give it a go. 

These are good. Like really good. 

First of all, they are bright orange with just kinda makes me smile. And then they taste like pumpkin, they are flaky, and perfect for a big slab of butter. They work for a breakfast or dinner side too. Or savory things are always good for breakfast right? Don't get me wrong, I love a good coffeecake but a little savory for breakfast is just more satisfying. One time I made pesto cheddar french toast, and it is just such a refreshing breakfast item. I should do a post about that. (I have the tendency to go off on tangents, if you haven't noticed) In time. Back to these biscuits. 

I keep seeing in magazines a photo/recipe overlay layout. And I an loving them. It kinda makes me want to print out the actual photo and just write on them and scan them in. But most of the time my hand writing is illegible and never in a straight line, so for this moment I'll have to stick to photoshop. Unless I can find an old typewriter to use. I think that would be so amazing, but alas I have never been about to find one at a thrift store that wasn't vastly overpriced or looked like it was even somewhat working. Anyone in the Bay Area feeling generous? Haha

Monster Biscuit. They look like they are going to growl at you.

pumpkin biscuits

4 cups (500g) flour

2 1/2 tbsp baking powder

2 tsp salt

2 tsp ground ginger

1/2 tsp cayenne pepper

1 cup (228g) butter cold and cubed

1 1/2 cups (366g) pumpkin puree

1 tbsp honey

1/2 cup (118ml) buttermilk


Oven 400F.  Coat a baking sheet with cooking spray.

Whisk flour, baking powder, salt, ginger and cayenne. Cut in butter until clumps the size of peas. In a separate bowl mix pumpkin and honey. Add to flour mix then stir in buttermilk.

Knead on a floured surface a few times then roll out to 3/4 inch thick. Using a round cookie cutter, cut into rounds. Place on baking sheet 1 inch apart. Bake for 25-30 minutes until golden brown.

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