Easy Pumpkin Biscuits

Ingredients

• 2/3 cup pumpkin purée
• 3/4 cup milk
• 320 grams all purpose flour (about 2 2/3 cups)
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 cup (1 stick) COLD unsalted butter, cut into small cubes

Instructions

1. 1

   Preheat oven to 450° Fahrenheit. Line a large baking sheet with parchment paper or a nonstick baking mat.

2. 2

   In a small bowl or measuring cup, whisk together pumpkin purée and milk until you have a smooth mixture. Set aside.

3. 3

   In a large bowl, stir together flour, baking powder, baking soda, salt, and cinnamon.

4. 4

   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!

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   Bake at 450° F for 10-15 minutes until lightly browned. Serve immediately with butter and honey.