Pumpkin Whole Wheat Fluffy Biscuit
By
Sandi Weiso Brown
@sis03
9
Blue Ribbon Recipe
Want a biscuit full of fall flavors? Try these light and fluffy pumpkin biscuits. The biscuit itself is not sweet and has hints of fall flavors. Flaky, they're delicious out of the oven with a pat of butter or smear of pumpkin butter. If you opt to make the icing, it adds sweetness and more fall flavor to the biscuit. The perfect biscuit for any occasion and would be tasty to serve during the holidays.
Note: The frosting is very good and makes a lot. It can easily be cut in half.
The Test Kitchen
Ingredients
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1 call-purpose flour (I use unbleached)
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1 cwhole wheat flour
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4 3/4 tspbaking powder
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3/4 tspsalt (or 1/2)
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3 Tbspbrown sugar
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1/2 Tbspsugar (or add more brown sugar)
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1 tsppumpkin pie spices
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1/4 cbutter or margarine
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1 Tbsphoney (can be omitted)
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1 cpure pumpkin puree (not pumpkin pie mix)
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TOPPING/GLAZE
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2 Tbspcaramel syrup/topping
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1 tspreal maple syrup
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ALTERNATIVE ICING (SLOWER BUT BETTER)
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4 cpowdered sugar
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4 1/2 tsppumpkin pie spices
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1 Tbspcanned pumpkin puree (use from remaining above)
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3-4 Tbsphalf and half (can use soy or almond milk, just start with less)
How to Make Pumpkin Whole Wheat Fluffy Biscuit
- If 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. I use this for a fast job! They're good plain or with butter, too.
- **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!