Pumpkin Whole Wheat Fluffy Biscuit

By Sandi Weiso Brown
@sis03

I was thinking about an individual pumpkin bread, something easy-to-serve, so decided to try this change to my favorite biscuit recipe. I'd made pumpkin muffins but still wanted something a little easier to handle for my friends who have difficulty manipulating things with their hands. It worked! Very moist and lightly sweet, unless you add a topping or sweet extra!

Rating:

★★★★★ 3 votes

Comments:

16 Comments

Serves:

Prep:

15 Min

Cook:

10 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
I loved the pumpkin twist for these light, fluffy biscuits. I made the alternative icing for these and was not sorry. It's worth the extra time!

Ingredients

1 c: all-purpose flour (I use unbleached)
1 c: whole wheat flour
4 3/4 tsp: baking powder
3/4 tsp: salt (or 1/2)
3 Tbsp: brown sugar
1/2 Tbsp: sugar (or add more brown sugar)
1 tsp: pumpkin pie spices
1/4 c: butter or margarine
1 Tbsp: honey (can be omitted)
1 c: pure pumpkin puree (not pumpkin pie mix)
2 Tbsp: caramel syrup/topping
1 tsp: real maple syrup
4 c: powdered sugar
4 1/2 tsp: pumpkin pie spices
1 Tbsp: canned pumpkin puree (use from remaining above)
3-4 Tbsp: half and half (can use soy or almond milk, just start with less)

How to Make Pumpkin Whole Wheat Fluffy Biscuit

Step-by-Step

1In medium to large bowl, thoroughly combine: flours, baking powder, sugars, pumpkin pie spice, salt.
2Cut in slightly softened butter and honey (use scant tbsp of honey) until mixture looks like coarse bread crumbs.
3Slowly combine into mixture the pumpkin puree: first 1/2 cup, then 1/4 cup, then last 1/4 cup. This makes it easier to get the dough mixed evenly.
4Turn dough out onto lightly floured board/counter top. Knead 8-12 times until smooth enough to roll out, but not too smooth.
5Roll dough to about 1/2 to 3/4 inch thickness; cut out using about a 2 to 2 1/2" cutter. Makes about 12 (I usually get a baker's dozen.)
6Place biscuits on ungreased baking pan about 1" apart.
7Bake in pre-heated oven at 450 degrees for 10 to 12 minutes (mine are usually done between 10 and 11, so check at 10) until lightly browned. I cool slightly on a rack. Best served warm, or warm about 10 seconds in microwave.
8If you want to quickly sweeten some of the biscuits, with a fast and easy topping, mix the caramel syrup or ice cream topping with the maple syrup, heat in microwave 15 seconds, and spoon over about 6 biscuits. If you want to do more, double the recipe. You can use any icing recipe (see below) if it goes well with pumpkin. I use this for a fast job! They're good plain or with butter, too.
9For icing (instead of caramel topping) prepare BEFORE biscuits are baked:
In large bowl, beat powdered sugar, pumpkin pie spice, pumpkin and just enough half-and-half with whisk until smooth and thick glaze forms. Set aside until biscuits are baked.
Immediately gently place a freshly baked biscuit into the icing mixture, coat each side well and place on cooling rack until the icing is set.
10**If you like, add 1/2 to 1 cup chopped nuts, coconut, raisins, dates, or white chocolate chips or other ingredients to suit your taste!