I found this recipe in the Taste of Home Thanksgiving issue. The biscuits turned out buttery and perfect with just the right amount of pumpkin flavor. I added 1/2 teaspoon of cinnamon and a tablespoon of white sugar to half the dough and they tasted like a completely different recipe, yet just as delicious. I served both versions with maple butter and it really made them sing! Whether on your Thanksgiving table or used for turkey biscuit sandwiches the next day, these biscuits are a delightfully tasty and quirky addition to your holiday weekend!
Note: Try to handle the dough as little as possible for the best results. Depending on what size biscuit cutters you use this recipe only makes about 6-8 biscuits. You can easily double the recipe as needed.
1 3/4 cups flour
1/4 brown sugar, packed
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup + 1 1/2 teaspoons butter, cold and divided
3/4 cup canned pumpkin
1/3 cup buttermilk
In a large bowl combine the flour, brown sugar, baking powder, salt and baking soda. Cut in 1/2 cup butter until mixture resembles coarse crumbs. In a separate bowl combine pumpkin and buttermilk, stir into crumb mixture until moistened.
Turn onto a lightly floured surface, knead 8-10 times. Roll out to 1 inch thickness, cut with a floured biscuit cutter, re-roll and repeat with additional dough. Place 1 inch apart on a greased baking sheet.
Bake at 425 degrees for 18-22 minutes or until golden brown. Melt remaining butter and brush over top of biscuits. Serve warm.