February 18, 2009

Pumpkin BiscuitsYou 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.


  • 2 cups all-purpose flour
  • ¼ cup brown sugar
  • 1 tsp. salt
  • 3 T. baking powder
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • ¼ tsp. allspice
  • 1/8 tsp. ginger
  • 1/3 cup butter, cold
  • ¾ cup pumpkin
  • ¾ cup milk
  • additional flour if needed

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. Makes about 12 biscuits.

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