I’m all about pumpkin this fall! Here’s the first in a series of pumpkin recipes. This one was originally a savory pumpkin scone recipe from Cooking Light, but I tweaked it until it became biscuits. They actually don’t have much of a pumpkin flavor, but they look perfect for fall and are healthier than standard baking powder biscuits. The recipe doubled well for a church potluck this weekend!:
Pumpkin Biscuits
2 cups flour (I used half white and half whole wheat)
2 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1/4 cup chilled butter, cut into small pieces
1/2 cup pumpkin puree (canned or homemade)
1/2 cup plain yogurt
1 medium egg (I get jumbo sized eggs from Costco, and one jumbo egg was enough when I doubled the recipe)
Preheat oven to 400. Cut butter into dry ingredients with a pastry blender or knives. Mix wet ingredients together and fold into flour mixture; stir until just moistened. Turn out onto a floured surface and knead four times with floured hands. Pat out to 1/2 to 1 inch thickness and cut into rounds with the rim of a drinking glass or a biscuit cutter. Bake, sides touching, on a cookie sheet for 20 minutes.
