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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 30 |
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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. - Ingredients:
2 cups all-purpose flour, more if needed |
1/4 cup brown sugar |
1 teaspoon salt |
3 tablespoons baking powder |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/4 teaspoon allspice |
1/8 teaspoon ginger |
1/3 cup butter, cold |
3/4 cup pumpkin |
3/4 cup milk |
Directions:
1. Stir together dry ingredients.
2. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
3. 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.
4. On a lightly floured surface, roll out dough to a half-inch thick.
5. 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.
6. 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.
7. Serve hot with butter and honey or apple butter.
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