Yay it’s finally fall! My favorite season! Since it’s fall, I decided it was time for some pumpkin! These would be great after game-day or even to serve at game-day!
Adam’s Autumn Biscuits, RRR 3, pg 97
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons brown sugar
- 1 teaspoon orange zest
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup margarine, chilled and cut into small bits
- One 16 ounce can unsweetened pumpkin purée
- 2 tablespoons 1% or less buttermilk
- 1/2 cup white raisins
- 1/2 cup brown sugar
Instructions: Preheat oven to 400 degrees. Sift the flour, baking powder, salt, brown sugar, orange zest, cinnamon, and nutmeg into a mixing bowl. Using a pastry blender or food processor, cut the margarine into the four mixture until it resembles very coarse meal. Add pumpkin and raisins. Pat the dough into 1/2 inch thickness on a well-floured surface. Cut into using a floured 1 inch cutter. Place biscuits on baking sheet sprayed with vegetable oil cooking spray. Brush biscuits with milk and top with one teaspoon of brown sugar per biscuit.
Yield: 24 biscuits
I baked for about 18 minutes in the oven. The biscuits were a different consistency than I am used to, but very tasty! Great fall treat! Below are some pictures of the biscuits. Enjoy!