Ingredients
Equipment
Method
- Preheat oven to 400℉. Line a large baking sheet with parchment paper.
- Combine all of the dry ingredients together in a large bowl and whisk until all ingredients are well combined.
- Add cold butter cubes to flour mixture. Cut butter into flour using fingers or a pastry blender. You should get some pea-sized chunks. Set aside.
- Combine pumpkin puree and milk together, whisk together.
- Make a well in the center of the flour and add the puree. Using a whisk or a spatula, gently mix just until combined. Do not overmix.
- Generously flour a flat work surface. Add the dough and gently press the dough into the flour, making a 1-inch-thick disk.
- Use the cookie/biscuit cutter making sure not to twist the cutter into the dough. It can prevent the biscuits from rising. Reform the dough into another small disk and cut out the remaining biscuits.
- Place the biscuits on baking sheet with a little space in between each.
- Bake the biscuits on middle rack for 15 minutes or until edges and bottom of biscuits are golden. For a crispier outside biscuit, add a few more minutes. Let them cool down just a little, eat plain or add your favorite spread. They're best eaten warm. Enjoy!
Notes
Make sure not to overmix dough.
Whisk ingredients together just until flour and puree are combined.
They are going to be soft biscuits at 15 minutes. If you want them crispier on the outside, add a few more minutes.
They are made to be subtly sweet so you can add your favorite sweet spread, and it won't be overly sweet.