Any soup, stew, or chili would be pleased to share star billing with these tender autumnal biscuits, but they‘re also right at home on the breakfast table, where they can give your day a sunny start. Canned pumpkin makes them a snap to make and gives them a nutritional boost of beta-carotene as well.
Pumpkin Biscuits would also be a welcome addition to your Thanksgiving table, so be sure to save this recipe! Here’s how to make them:
2 cups unbleached all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon ground allspice
3/4 cup canned pumpkin
1/2 cup regular milk, or soy milk for vegan version
3 tablespoons melted butter, or corn oil for vegan version
1 tablespoon pure maple syrup
1. Preheat oven to 450F. Lightly oil a baking sheet and set it aside.
2. Sift together the flour, baking powder, salt, and allspice in a large bowl, then set aside.
3. Combine pumpkin, milk, butter, and maple syrup in a medium bowl and stir until smooth.
4. Combine the flour mixture with the pumpkin mixture. Stir just until the mixture holds together; avoid over mixing, or biscuits will be tough.
5. Roll dough out on a lightly-floured work surface and roll out to 1/2-inch thickness. Using a 2-inch biscuit cutter or a drinking glass, cut out dough into rounds and place on prepared baking sheet. Reroll dough scraps and continue to cut out until all dough has been used.
6. Bake in the center of the preheated oven for 12 to 14 minutes, until tops are golden brown. Serve hot.
Makes about 20 biscuits.
Inspired by Biscuit Bliss, by James Villas (Harvard Common Press, 2004).