Pumpkin Whole Wheat Fluffy Biscuit

4
Sandi Weiso Brown

By
@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!

Blue Ribbon Recipe

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! The Test Kitchen


Rating:
★★★★★ 3 votes
Comments:
Serves:
12
Prep:
15 Min
Cook:
10 Min
Method:
Bake

Ingredients

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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)

TOPPING/GLAZE

2 Tbsp
caramel syrup/topping
1 tsp
real maple syrup

ALTERNATIVE ICING (SLOWER BUT BETTER)

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!

Printable Recipe Card

About Pumpkin Whole Wheat Fluffy Biscuit

Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian
Collection: Pumpkin Patch
Other Tags: Quick & Easy, Healthy




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