These cozy pumpkin biscuits are a delicious breakfast or dinner side when fall finally arrives.
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
Preheat oven to 450 °F. Line a sheet pan with parchment paper and set aside.
Combine pumpkin purée and milk in a small bowl. Mix until smooth. Combine flour, baking powder, baking soda and salt in a large bowl.
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.
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.
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.
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.