Flaky Pumpkin Biscuits
These cozy pumpkin biscuits are a delicious breakfast or dinner side when fall finally arrives.
20 min
Prep Time
15 min
Cook Time
8-10
Servings
Ingredients
- ⅔ cup pumpkin purée
- ¾ cup Crystal whole milk
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup (1 stick) Crystal unsalted butter, cold and cut into cubes
- 1 tablespoon Crystal unsalted butter, melted
Products used
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Whole Milk
-
Unsalted Butter
Directions
-
Step 1
Preheat oven to 450 °F. Line a sheet pan with parchment paper and set aside. -
Step 2
Combine pumpkin purée and milk in a small bowl. Mix until smooth. Combine flour, baking powder, baking soda and salt in a large bowl.
-
Step 3
Add chilled butter to flour mixture and use a pastry cutter to cut the dough into small pea-sized pieces (you can also use two knives or your fingers). The mixture should resemble a course cornmeal. -
Step 4
Add pumpkin mixture to flour mixture and stir until mostly combined. Turn dough out onto a floured countertop surface and fold 5-8 times to help create layers. If dough feels too wet, add flour, a few tablespoons at a time until more firm. -
Step 5
Pat dough out to about ⅔-inch thickness. Cut biscuit rounds with a 2½-inch biscuit cutter. Refold remaining dough and continue until you have all your biscuits. -
Step 6
Place biscuits on parchment-lined sheet pan. Brush the tops with melted butter. Chill 3-5 mins in freezer before baking to firm up butter (this helps create flakier layers). Bake for 10-15 minutes until tops are lightly browned.
