PUMPKIN BISCUITS
A staple in our holiday bread basket. Originally submitted to ThanksgivingRecipe.com.
Provided by Laura Owen
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Butter one large cookie sheet.
- 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.
- 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.
- Bake at 400 degrees F (205 degrees C) for 15 to 20 minutes. Serve warm from the oven.
Nutrition Facts : Calories 61.6 calories, Carbohydrate 8.5 g, Cholesterol 6.8 mg, Fat 2.7 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 1.6 g, Sodium 91.7 mg, Sugar 1.3 g
PUMPKIN PATCH BISCUITS
I got smart and started making double batches of these moist, fluffy biscuits to meet the demand. My dad loves their pumpkiny goodness and requests them for Christmas, Father's Day and his birthday. -Liza Taylor, Seattle, Washington
Provided by Taste of Home
Time 40m
Yield 6 biscuits.
Number Of Ingredients 8
Steps:
- 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. Combine pumpkin and buttermilk; stir into crumb mixture just until moistened. , Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet. , Bake at 425° for 18-22 minutes or until golden brown. Melt remaining butter; brush over biscuits. Serve warm.
Nutrition Facts : Calories 328 calories, Fat 17g fat (11g saturated fat), Cholesterol 44mg cholesterol, Sodium 609mg sodium, Carbohydrate 40g carbohydrate (11g sugars, Fiber 2g fiber), Protein 5g protein.
PUMPKIN-PARMESAN BISCUITS
Provided by Food Network Kitchen
Time 50m
Yield 16 biscuits
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F; line a baking sheet with parchment paper. Whisk the flour, baking powder, sugar, salt and nutmeg in a large bowl. Whisk in 1 tablespoon parmesan. Add the diced butter and work it in with your fingertips until the mixture looks like coarse crumbs. Mix the pumpkin and cream in a small bowl and pour over the flour mixture. Mix with your hands or a fork to make a soft dough.
- Turn the dough out onto a lightly floured surface and roll out into a 3/4-inch-thick rectangle using a floured rolling pin. Cut out biscuits using a 2-inch-round cutter and arrange about 2 inches apart on the prepared baking sheet. Brush the tops with melted butter and sprinkle with the remaining 1 tablespoon parmesan. Bake until golden, 15 to 20 minutes. Transfer the baking sheet to a rack and let the biscuits cool slightly before serving or cool completely and freeze (see Cook's Note).
Nutrition Facts : Calories 136 calorie, Fat 8 grams, SaturatedFat 5 grams, Cholesterol 22 milligrams, Sodium 222 milligrams, Carbohydrate 14 grams, Fiber 1 grams, Protein 2 grams, Sugar 1 grams
CREAMY PUMPKIN-FILLED BISCUITS
Convenient refrigerator biscuits create these delicious pie-inspired treats. The warm and creamy pumpkin filling invites you to take bite after bite! - Michelle Kester, Cleveland, Ohio
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, beat the first six ingredients until smooth; set aside. On a lightly floured surface, roll out each biscuit into a 6-in. circle. Spread 1/3 cup cream cheese mixture on half of each biscuit. Bring dough from opposite side over filling just until edges meet; pinch seams to seal., In a deep-fat fryer, heat oil to 375°. Fry biscuits, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Dust with confectioners' sugar while warm if desired. Serve immediately.
Nutrition Facts : Calories 507 calories, Fat 36g fat (10g saturated fat), Cholesterol 33mg cholesterol, Sodium 843mg sodium, Carbohydrate 40g carbohydrate (17g sugars, Fiber 2g fiber), Protein 7g protein.
MINI PUMPKIN BISCUITS
Serve these warm pumpkin biscuits to your guests that are made with Bisquick® Original baking mix, sweet potatoes and nuts.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°. Stir baking mix, sweet potatoes, water and sugar until soft dough forms. Turn dough onto surface dusted with baking mix; gently roll in baking mix to coat. Shape into ball; knead 10 times.
- Shape dough into 12 balls. Place on ungreased cookie sheet. Insert round end of cashew into top of each ball. Make face of pumpkin by inserting raisins for eyes and nose in side of each ball. Mix egg and food color; brush over pumpkins.
- Bake 15 to 20 minutes or until light golden brown. Serve warm.
Nutrition Facts : Calories 115, Carbohydrate 19 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Biscuit, Sodium 300 mg
PUMPKIN BISCUITS
Make and share this Pumpkin Biscuits recipe from Food.com.
Provided by Parsley
Categories Breads
Time 13m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425.
- In a large bowl, mix together baking mix, dry milk, sugar and spices. Stir in pumpkin and water just until moistened.
- Knead on a lightly floured surface for about 2 minutes.
- Roll dough on lightly floured surface to about 1/2" thickness. Cut into 12 biscuits with round cutters or a glass.
- Place biscuits on to ungreased baking sheet 2" apart.
- Bake for 8-10 minutes or until golden brown.
PUMPKIN BISCUITS
"You can use commercially canned or homegrown pumpkin for this recipe. If doing the latter, bake the pumpkin rather than boil it in order to get a drier, denser product. After scraping the baked flesh from the rinds, use an electric mixer to beat until smooth. Remove any tough, fibrous pieces that didn't cook down." - Hobbyfarmers.com
Provided by l0ve2c00k
Categories Breads
Time 42m
Yield 12 biscuits
Number Of Ingredients 11
Steps:
- Stir together dry ingredients.
- Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
- Add pumpkin and milk, stirring just until ingredients are moistened and a soft dough forms. If the dough seems very soft, add more flour, a few tablespoons at a time, just until the dough is easy to handle.
- On a lightly floured surface, roll out dough to a half-inch thick.
- Using a 2-inch biscuit or cookie cutter in a simple shape of your choice (such as a pumpkin or leaf), dip the cutter into flour, shake off excess and press into biscuit dough.
- Place biscuits on a lightly greased cookie sheet one-inch apart and bake at 450 degrees F for 8 to 12 minutes or until golden brown.
- Serve hot with butter and honey or apple butter.
Nutrition Facts : Calories 152.9, Fat 5.9, SaturatedFat 3.6, Cholesterol 15.7, Sodium 512.2, Carbohydrate 22.6, Fiber 0.7, Sugar 4.6, Protein 2.8
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