Welcome to Love With Recipes, where we celebrate the joys of home cooking with delightful and easy-to-make recipes that warm the heart and soul. Today, we’re sharing an irresistible Pumpkin Biscuits recipe that will bring a touch of autumn to your table year-round. These biscuits are perfect for breakfast, brunch, or a cozy afternoon snack. Let’s dive into the details and make these scrumptious treats together!
Pumpkin Biscuits Recipe
Total Time: 38 minutes
Prep Time: 25 minutes
Cook Time: 13 minutes
Yield: 12 Biscuits
Description:
These Pumpkin Biscuits are a delightful addition to any meal, boasting a warm, comforting flavor that’s perfect for fall. They’re incredibly easy to make and come out light, fluffy, and golden every time. Whether you’re hosting a brunch or just want a tasty treat, these biscuits are sure to please. 🌟
Ingredients:
- 2 cups all-purpose flour 🥄
- 3 tablespoons sugar 🍯
- 2 tablespoons baking powder 🍰
- 1 teaspoon ground cinnamon 🌿
- 1/2 teaspoon baking soda 🧂
- 1/2 teaspoon salt 🧂
- 1/4 cup chilled butter 🧈
- 3/4 cup fat-free buttermilk 🥛
- 1/2 cup canned pumpkin 🎃
Instructions:
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Preheat the Oven: Start by preheating your oven to 450°F (230°C). This high temperature ensures that your biscuits will rise beautifully and turn golden brown. 🌡️
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Prepare the Dry Ingredients: In a large mixing bowl, combine 2 cups of all-purpose flour, 3 tablespoons of sugar, 2 tablespoons of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk these ingredients together to ensure an even distribution of the leavening agents and spices. 🌾
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Cut in the Butter: Add 1/4 cup of chilled butter to the dry mixture. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until the mixture resembles small crumbs. This step is crucial for achieving a light and flaky texture in your biscuits. 🧈
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Combine Wet Ingredients: In a separate bowl, mix together 3/4 cup of fat-free buttermilk and 1/2 cup of canned pumpkin. Stir until well combined. 🥄
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Incorporate Wet and Dry Ingredients: Gradually add the pumpkin mixture to the flour mixture, stirring gently until just combined. Be careful not to overmix; the dough should be slightly lumpy but cohesive. 🥄
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Knead the Dough: Turn the dough out onto a lightly floured surface. Gently knead the dough about 5 times, just enough to bring it together. Avoid over-kneading, as this can make the biscuits tough. 👐
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Roll and Cut: Roll the dough out to about 1/2-inch thickness. Use a 2 1/2-inch biscuit cutter to cut out rounds from the dough. Place the cut biscuits onto a baking sheet that has been lightly coated with cooking spray. 🥄
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Bake: Bake the biscuits in the preheated oven for about 11-13 minutes, or until they are golden brown on top. The exact baking time may vary depending on your oven, so keep an eye on them towards the end of the baking time. 🍽️
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Cool and Enjoy: Once baked, remove the biscuits from the oven and let them cool slightly on a wire rack. Serve warm with butter, honey, or your favorite jam. Enjoy these pumpkin delights with a cup of tea or coffee! ☕🍯
Nutritional Information (Per Biscuit):
- Calories: 126.3
- Fat: 4.1 g
- Saturated Fat: 2.5 g
- Cholesterol: 10.2 mg
- Sodium: 262.2 mg
- Carbohydrates: 20.2 g
- Fiber: 1 g
- Sugar: 3.5 g
- Protein: 2.3 g
Tips for Perfect Pumpkin Biscuits:
- Chilled Butter: Ensure your butter is well-chilled before cutting it into the flour. This helps create a flaky texture.
- Avoid Overmixing: Mix the dough just until the ingredients are combined. Overmixing can result in dense biscuits.
- Flour Surface: Lightly flour your rolling surface and biscuit cutter to prevent sticking and ensure clean cuts.
These Pumpkin Biscuits are sure to become a favorite in your household, with their delightful pumpkin flavor and tender texture. They make a wonderful addition to any meal, and their ease of preparation means you can enjoy them without spending hours in the kitchen. Happy baking, and enjoy every delicious bite! 🎉🍽️
For more delightful recipes and cooking tips, visit us at Love With Recipes.
