For this month’s What’s Baking challenge, our hostess Eva of Eva Bakes, chose the theme of Pumpkin or Sweet Potatoes, which is perfect for this time of year! Last year, I downloaded a pumpkin cookbook on my kindle, so I knew I would find some inspiration there! There was plenty to choose from, but I wanted to do something a little different than the normal pumpkin treats I see floating around this time of year. When I saw these biscuits, I thought it would be nice to make a breakfast treat, and the decision was made.
Thanks to Eva for a great challenge theme! Be sure to check Eva’s blog at the beginning of November to see what all the ladies made this month.
Source: Pumpkin Cookbook
- 2 cups all-purpose flour
- 4 Tbsp sugar, divided
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/2 cup butter
- 2/3 cup canned pumpkin
- 1/2 cup buttermilk
- Preheat oven to 450 degrees F and line a baking sheet with foil. Spray lightly with cooking spray and set aside.
- In a large bowl combine flour, 2 tablespoons of sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
- Add the butter, and cut in until the mixture looks like coarse crumbs.
- In a separate bowl, combine the pumpkin and buttermilk and mix well.
- Add the pumpkin mixture to the flour mixture and stir to combine. Use your hands or a dough hook if using a stand mixer, to gently knead the dough a few times.
- Turn the dough out onto a lightly floured surface (if the dough is still a little sticky, sprinkle some flour on top) and roll out to 1/2 inch thickness. Use a round biscuit or cookie cutter to cut biscuits, and then place on the prepared baking sheet.
- Bake for 10 minutes, or until lightly golden. Allow to cool slightly before serving.