Pumpkin biscuits

Slightly sweet. Super moist. Very delicious.

After roasting some pumpkin I was on a new hunt for pumpkin containing recipes. I ran across this pumpkin biscuit recipe and thought they would go great with this autumn stew recipe.

Adapted from The Crepes of Wrath:


  • 2 cups all-purpose flour
  • 1 1/2 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 5 tablespoons cold butter, cubed
  • 1 cup pumpkin puree
  • 1/4 cup coconut milk(not the canned in Asian food aisle. Or use regular milk)
  • 2 tablespoons molasses
  • 2 teaspoons honey

Preheat oven to 400F.

Combine flour, salt, sugar, baking powder and cinnamon. Cut in butter until mixture resembles fine crumbs. You can do this with a pastry cutter or a food processor.

In a separate bowl, mix pumpkin, milk, molasses and honey until well combined.

Slowly add dry ingredients to wet and mix until combined and moist.

Roll dough out on lightly floured surface to about 3/4 inch thickness.

Using a 2 1/2 biscuit cutter, cut out 10-12 biscuits. Place on a baking sheet lined with parchment paper.

Bake for about 12 minutes or until bottoms are golden brown.

Eat for breakfast or a snack with butter and honey for with a nice Autumn stew.


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