These pumpkin and maple biscuits are a tasty fall treat. Made with pumpkin puree and sweetened with maple syrup, they are the perfect combination of flavors. Serve them for breakfast or as a side dish for Thanksgiving dinner. They are easy to make and will impress your family and friends.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 cup unsalted butter, cold and cut into small pieces
- 1/2 cup pumpkin puree
- 1/4 cup milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Directions
- Preheat the oven to 425°F (220°C).
- In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
- Add the cold butter to the flour mixture and use a pastry cutter or your hands to cut the butter into the flour until it resembles coarse crumbs.
- In a separate bowl, whisk together the pumpkin puree, milk, maple syrup, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Transfer the dough to a lightly floured surface and gently knead it a few times until it comes together.
- Roll out the dough to a 1-inch thickness and use a biscuit cutter to cut out biscuits.
- Place the biscuits on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until the biscuits are golden brown.
- Remove from the oven and let them cool slightly before serving.
