Reviewed: Oct. 19, 2011

Made these this evening, didn't have any nuts but used all pumpkin and no cream...lots of pumpkin flavor...may shape like scones and sprinkle sugar on top next time...good recipe

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Jeannie

Reviewed: Jun. 5, 2011

Wonderful! I used whipping cream, because I didn't have any half and half, but that just made them more tender. A perfect, basic biscuit recipe that Connie adapted beautifully. Easily customizable for individual tastes, i.e. less/more sugar, less/more spices, different nuts. **For those who find an off taste from the amount of baking powder, (4 tsp. is the usual amount for biscuits made with 2 c. of flour, however), be sure to buy aluminum-free baking powder...it's usually the aluminum that one finds off-putting.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

PATTYPRO

Cooking Level: Expert

Reviewed: Apr. 5, 2011

WOW! These are amazing! I made them with all whole wheat flower and a little extra pumpkin...And yum! These came out really moist and delicious. Couldn't ask for better pumpkin biscuits. Mmmm!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Stephanie

Cooking Level: Intermediate

Reviewed: Nov. 24, 2010

This is the BEST pumpkin recipe I've found this season. THE BEST. I usually add more pecans (LOVE pecans) and don't toast them (I'm sure they'd be better after toasting but I'm lazy) FAN-FRICKEN-TASTIC. Thanks Connie!!!!

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

JennyF

Cooking Level: Beginning

Home Town: Lynnwood, Washington, USA

Living In: Bellingham, Washington, USA

Reviewed: Nov. 2, 2010

Not that hard to make but totally worth the extra effort of making biscuits from scratch. These are insanely delicious! Oh, and I used brown sugar & 1/2 whole wheat flour.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

hartsellem

Cooking Level: Intermediate

Home Town: Lancaster, Ohio, USA

Living In: Pickerington, Ohio, USA

Reviewed: Oct. 10, 2010

Delicious! Swapped in a bit of whole wheat flour but otherwise made it according to the recipe and it was excellent!

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

Doug

Cooking Level: Intermediate

Reviewed: Sep. 27, 2010

Wonderful biscuits! Great texture and flavor. I used 1 tsp. cinnamon and since I didn't have half and half, I subbed caramel flavored coffee creamer (sounds weird but it worked!). Served them with "Maple Butter" (the Taste of Home one) from this site and they went perfectly with our chicken soup on a cool autumn evening.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Dianne

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

Reviewed: Jan. 4, 2010

omitted the nuts but otherwise followed exactly. VERY fluffy - so much so that I didn't think they were like biscuits at all. Will make again though.

Was this review helpful? [ YES ]
16 users found this review helpful

Reviewer:

madeline236

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Gatineau, Quebec, Canada

Reviewed: Dec. 30, 2009

I changed a few things with the recipe - no pecans, buttermilk instead of the cream, upped the pumpkin to 3/4 cup, added some pumpkin pie spice, and replaced the sugar with honey. Delicious!

Was this review helpful? [ YES ]
16 users found this review helpful

Reviewer:

Kneads Speed Runner

Cooking Level: Beginning

Reviewed: Dec. 2, 2009

SUPER WONDERFUL! My family loved this! I was looking for a quick fun addition for our breakfast for dinner that I had everything for and this fit right in. I don't keep half and half on hand so I used 1/3c milk and 1T of eggnog instead. I rolled them and pressed them as another reviewer suggested and they turned out perfectly!

Was this review helpful? [ YES ]
15 users found this review helpful