Pumpkin Biscuits Easy Recipes

PUMPKIN BISCUITS

Steps:

• Preheat oven to 425 degrees and line a baking sheet with parchment paper.
• In your food processor add the flour, brown sugar, baking powder, cinnamon, salt, nutmeg and baking soda.
• Pulse until well combined.
• Add in the butter and pulse until it resembles coarse crumbs.
• Mix buttermilk and pumpkin in a small bowl.
• Remove the mixture from the food processor and gently fold in the pumpkin buttermilk mixture.
• Flour a clean surface and add dough to it, patting to a 1" thick.
• Cut into 8 biscuits with a 3 inch biscuit cutter or cut into squares.
• Add to the baking sheet and brush lightly with a mixture of the egg and milk.
• Bake for 18-20 minutes.

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.

EASY PUMPKIN BISCUITS

Steps:

• Preheat oven to 450° Fahrenheit. Line a large baking sheet with parchment paper or a nonstick baking mat.
• In a small bowl or measuring cup, whisk together pumpkin purée and milk until you have a smooth mixture. Set aside.
• In a large bowl, stir together flour, baking powder, baking soda, salt, and cinnamon.
• Add cold cubed butter to flour mixture. Use clean hands or a pastry cutter to cut the butter into the dry ingredients until the mixture is coarse, with small chunks of butter throughout. Work quickly so the butter stays cold!
• Pour the pumpkin mixture into your flour mixture. Stir until everything is just combined. The dough shouldn't be completely smooth - we want to keep lots of butter pieces in there so the biscuits will be nice and flaky.
• Turn biscuit dough out onto a lightly floured surface. Pat it into a disc about 2/3 inch thick, then fold the dough over on itself and pat into shape again. Repeat this process 2-3 times to create additional layers for maximum flakiness.
• Pat dough to about 2/3 inch thickness. Use a 2-inch biscuit cutter to cut the dough into rounds, then place the biscuit rounds on your lined baking sheet.
• Bake at 450° F for 10-15 minutes until lightly browned. Serve immediately with butter and honey.

CREAMY PUMPKIN-FILLED BISCUITS

Steps:

• In a small bowl, beat the first six ingredients until smooth; set aside. On a lightly floured surface, roll out each biscuit into a 6-in. circle. Spread 1/3 cup cream cheese mixture on half of each biscuit. Bring dough from opposite side over filling just until edges meet; pinch seams to seal., In a deep-fat fryer, heat oil to 375°. Fry biscuits, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Dust with confectioners' sugar while warm if desired. Serve immediately.

EASY PUMPKIN BISCUITS

Steps:

• Prep: Preheat oven to 425° F. Line a baking sheet with parchment paper or a silicone mat.
• Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, brown sugar and cinnamon.
• Add Butter: Add in the butter and using your hands (kids love this part) or a pastry cutter, cut the butter into the flour until it is the size of a "pea".
• Whisk Wet Ingredients: In another medium bowl, whisk together the pumpkin puree and the milk. Pour the wet ingredients into the dry ingredients.
• Mix: Gently fold the wet and dry together until just incorporated, some flour is fine.
• Fold: Dump the dough onto a cutting board and fold the dough over itself 5-6 times, you do not want to roll the dough. Folding the dough onto itself will create the flakey layers in the biscuit. Adding more flour if the dough is sticky.
• Press Out: Using your fingers, press the dough out until it is roughly 1" thick.
• Cut: Cut out any shapes you want into the dough. Gently fold the leftover dough onto itself and press out again. Continue until you have used all of the dough.
• Bake: Place the biscuits onto the baking sheet and bake for 12-14 minutes or until golden brown.
• Eat: Let cool slightly and serve.

PUMPKIN DOG BISCUITS

Steps:

• Preheat oven to 350 degrees F.
• Blend eggs and pumpkin together; add salt, dry milk, and flour.
• Add water as needed to make the dough somewhat workable.
• The dough should be dry and stiff, don't be concerned with crumbs being left in the bowl.
• You will need to mix this with your hands because it is too stiff for an electric mixer.
• Roll to 1/2-inch thick.
• Cut into shapes.
• Place 1" apart on ungreased cookie sheet.
• Bake for 20 minutes on one side, then turn over and bake another 20 minutes.

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.