Real Recipes From Real Home Cooks ®

sweet autumn biscuits

(3 ratings)
Recipe by
Teresa Jacobson
New Orleans, LA

This is my attempt to recreate a sweet biscuit I used to get from a restaurant when I was young. They always added raisins (which I don't like) but I would just pick those out. You could certainly add them if you'd like but I added pecans instead. Yum!

(3 ratings)
yield 9 -12
prep time 10 Min
cook time 10 Min
method Bake

Ingredients For sweet autumn biscuits

  • 2 c
  • 1/2 c
    plain yogurt
  • 1/2 c
    7up or other clear soda (i used diet cherry 7up-worked fine!)
  • 1 Tbsp
    pumpkin pie spice
  • 1/2 c
    chopped pecans (or try raisins, craisins, etc.)
  • 1/4 c
    butter, melted
  • ICING:
  • 1 c
    powdered sugar
  • 1 Tbsp
  • 2 Tbsp
    evaporated milk

How To Make sweet autumn biscuits

  • 1
    (I baked mine in a muffin pan sprayed with nonstick but the preferred method is in a 9x9 pan.)Preheat oven to 450 degrees F. Place butter in 9x9 pan and place in oven until butter is melted. Remove and set aside.
  • 2
    In a bowl, combine Bisquick, pumpkin pie spice,and yogurt just until blended. Stir in 7-UP. Fold in Pecans.(If using a muffin pan, just scoop into a prepared pan and bake for about 10 minutes.)
  • 3
    If using a muffin pan, just scoop into a prepared pan and bake for about 10 minutes. Otherwise, turn dough onto a clean flat surface that has been dusted with Bisquick. Pat dough out to roughly 9x9. Cut you biscuits, arrange in pan on top of melted butter and bake for 10-14 minutes or until golden. Ice while still hot.
  • 4
    For Icing: Combine powdered sugar, vanilla, and evaporated milk until a thick but pourable consistency. Scoop about a tablespoon onto each hot biscuit.