If you’re looking for a delicious way to ring in pumpkin spice season at your house. Well, I have a recipe that fits the bill! Pumpkin biscuits are the perfect probiotic food for fall because of their seasonal flavors, but also because they’re high in beta-carotene, are a great source of vitamin C, and are low in calories. Also — did I mention they taste wonderful?
These pumpkin biscuits are a great way to celebrate fall. They’re delicious, moist, and full of seasonal flavors. You can enjoy them fresh out of the oven or reheated with some butter and honey on top!
THREE TIPS FOR PERFECT PUMPKIN BISCUITS
- Keep your cold ingredients cold. Store your buttermilk in the refrigeration until you are ready to use it; cube your butter and place it in the freezer 20 minutes prior to cutting it into your dough.
- Fold your wet mixture gently into the flour mixture just until it’s moistened. Add fold layers when kneading to create flaky layers.
- Use non-aluminum baking powder to avoid that metallic taste.
The recipe below makes about 6-10 biscuits. The size of your biscuit cutter will determine how many biscuits you get from this batch, but don’t worry — they’re so good that they’ll go fast anyway! So whether you make one dozen or two dozen (or more!), I hope you enjoy them as much as we do. Be Well-Omniley
THESE PAIR WELL WITH OUR SHRIMP AND CORN CHOWDERPrint