Pumpkin Biscuits

Pumpkin Biscuits

This year’s Pumpkin Pie was made with a Kabocha squash stored from last summer’s garden. Conveniently, there was a half of a squash waiting to be baked for pumpkin pie filling in the fridge. After it was covered with aluminum foil and baked in a pan with an inch of water, it came out a rich orange, very moist and sweet. It made exceptional pumpkin pie!! While I often make these biscuits with canned pumpkin, this time I decided to make them with the leftover baked squash.

These biscuits were ideal along side the Spinach Tortellini and Turkey Soup, previously posted.

And here is how you make them-

Pumpkin Biscuits

1 1/4 cups whole wheat pastry flour
1 1/4 cups unbleached white flour
3 tablespoons coconut sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 cup coconut oil at room temperature and solid
1 – 15 oz can unsweetened pumpkin

Preheat oven to 400 degrees. Grease a cookie sheet or line your cookie sheet with parchment paper.

In a large bowl, stir the flours, coconut sugar, baking powder, sea salt, and spices.

With a pastry blender or 2 knives, cut in the coconut oil until mixture looks like cornmeal.

Stir in the pumpkin (or in this case squash) and mix until you form a soft dough.

On a well-floured surface, with well floured hands, pat the dough to 1/2 inch thick.

Using a floured sharp knife cut out 2 – inch-square biscuits. Place them on the cookie sheet on the middle rack of your oven. Bake the biscuits for 15 – 20 minutes (because they are already brown, you may need to break one open to see if they’re done). Serve hot or at room temperature. Makes 16 – 18.

 

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0 Comments on “Pumpkin Biscuits”

  1. Hi Deb, I haven’t experimented with maple syrup in this recipe, but you can try it! I would adjust the dry ingredients and add the maple syrup to the pumpkin before you combine the wet and dry. Let me know how that works!

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