Pumpkin Drop Biscuits
Posted on 19 November 2008 by joy
I’ve had pumpkin desserts coming out of my ears lately. Believe it or not, I’ve been in the mood for a pumpkin treat that’s less than sweet. These pumpkin drop biscuits are easy to throw together and are not very sweet at all. They would go perfectly served next to a simple Roasted Chicken with Dijon Sauce. Talk about the perfect fall dinner. This is it!
You’ve got the link for the tasty Roasted Chicken. Here’s what you need to do for the Pumpkin Biscuits.
Pumpkin Drop Biscuits
2 cups all-purpose flour (264g)
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup chilled butter, cut into small pieces
3/4 cup buttermilk
1/2 cup canned pumpkin
Preheat oven to 450º.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 6 ingredients (flour through nutmeg); cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Combine buttermilk and pumpkin; add to flour mixture, stirring just until moist. Drop dough into 10 - 12 mounds onto a baking sheet coated with cooking spray. I put a few dried cranberries on top just before baking. Bake for 11 minutes or until golden.
