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Pumpkin Biscuits

"A staple in our Thanksgiving bread basket."
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Ingredients

servings 62 cals
Original recipe yields 36 servings (36 biscuits)

Nutrition

  • Calories:
  • 62 kcal
  • 3%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 8.5g
  • 3%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 92 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (205 degrees C). Butter one large cookie sheet.
  2. Stir together the flour, brown sugar, baking powder, salt, nutmeg, cinnamon and ginger. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Stir in the pumpkin and mix to form a soft dough.
  3. On a lightly floured surface pat the dough out to 1/2 inch thick. Cut out biscuits with a round 2 inch cutter. Place biscuits on the prepared cookie sheet.
  4. Bake at 400 degrees F (205 degrees C) for 15 to 20 minutes. Serve warm from the oven.

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Reviews

Read all reviews 14
  1. 18 Ratings

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Most helpful positive review

These biscuits are a bit plain, but still yummy! But: -Drop the pumpkin to 1 1/2 cups. -Add more sugar -And spice -And all things nice if you like This recipe is perfect as part of C...

Most helpful critical review

Well, maybe I did someting wrong, but the dough was so wet and gooey, I had to work more flour into it just so I could handle it. I think that's too much pumpkin puree. The finished product wa...

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Least positive
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Well, maybe I did someting wrong, but the dough was so wet and gooey, I had to work more flour into it just so I could handle it. I think that's too much pumpkin puree. The finished product wa...

These biscuits are a bit plain, but still yummy! But: -Drop the pumpkin to 1 1/2 cups. -Add more sugar -And spice -And all things nice if you like This recipe is perfect as part of C...

I made this with a Sunday night "turkey dinner, and my friends loved them! I lowered the pumpkin on advice from a previous reviewer but probably won't do that again.

I found that making a few minor adjustments to this recipe...First set your oven to 350 not 400, next I added an extra 1/4 tsp of baking powder, I only used 3/4 of the 15 0z can of pumkin puree ...

These biscuits were very easy to make. My kids loved them and they had a pleasing, light pumpkin flavor. My only complaint is that they need a bit more spice. Next time I will add more cinnamon.

I wish I would have read other reviews before making this. I ended up with runny dough. After adding another full cup of flour it still wasn't solid enough to cut into a biscuit shape. I made...

I wasn't impressed by this recipe at all. My biscuits turned out flat and didn't have much flavor.

This was an awesome recipe, and a great way to use leftovers. You may have to alter the amount of flour depending on how moist your squash mash is, but you don't want it too stiff. Cut and lift ...

I have made 100's of recipes from this site and do not usually review, but had to on this one: I made these. I shortened it up a bit and used a baking mix instead of flour, and baking powder, an...