We were going to make pumpkin scones…but then decided we needed more than the traditional 8 that I get from my scone recipe, so we made drop biscuits instead. And then frosted them. They’re full of pumpkin and cinnamon and just taste like something you need this fall. Whether you add frosting or not, you will love these little biscuits! They pair perfectly with Saturday mornings. Happy Fall!
This makes about a dozen biscuits.
2½ cups of all purpose flour, plus more for dusting your counter
3 tablespoons of sugar
1 tablespoon of baking powder
1 tablespoon cinnamon
a pinch of salt
1 stick of cold butter cut into cubes
1/2 cup of milk
1 cup pumpkin (I used Libby’s)
Click HERE for cinnamon frosting recipe
Preheat your oven to 400 degrees.
Grease a baking sheet with Pam or line it with parchment paper. Set aside.
In one large mixing bowl, whisk together your flour, sugar, baking powder, cinnamon and salt. Take either a pastry cutter or two forks and work your cubed (and very chilled) butter into this dry mix. This mix will begin to crumble into a very coarse mixture. Once it does, set it aside.
In a second mixing bowl, whisk together your eggs, milk and one cup of pumpkin (not the whole can). Pour this mixture into your dry ingredient bowl and quickly work them together into a dough. The dough will be really sticky.
Drop the dough into biscuit-sized amounts and place them on your prepared baking sheet. We got 12 biscuits out of this recipe.
Bake them about 15 minutes or until slightly browned around the edges.
Remove from the oven and allow them to cool completely before adding frosting (if desired). We also ate them with pumpkin butter too.
Mmmmmmm. These just taste like fall!