Pumpkin Biscuits

My pumpkin posts are extending into December!

I first made this recipe a long time ago with pureed sweet potato, but when trying to decide what to do with the mountain of pumpkin in my freezer, I realized that these biscuits would probably taste really good with pumpkin. And I was right! Not only have hubby and I been scarfing them down, the kids actually like them too! (The kids, being picky and not liking new things, don't actually like all of the recipes that hubby and I deem blog-worthy.)

So without further ado, here is the recipe!

Pumpkin Biscuits

(contains wheat and dairy)

Ingredients

• 2 1/2 cups all purpose flour
• 4 tsp baking powder
• 2 Tbsp sugar
• 1 tsp salt
• 1/4 tsp cayenne
• 8 Tbsp unsalted butter (chilled), cut into small pieces
• 1 3/4 cups pumpkin puree
• 1/4 cup milk

Directions

Whisk together the flour, baking powder, sugar, salt, and cayenne. Cut in butter with a pastry cutter (or use your fingers) until it resembles course meal.

Mix milk with pumpkin puree and add it to the other ingredients. Mix dough, just to incorporate. If it is really sticky, add a touch more flour.

Turn dough out onto a floured surface and knead a few times.

Roll/pat out to a 1/2 inch thickness. Cut biscuits with a biscuit cutter or glass.

Place on a cookie sheet and refrigerate for 10 minutes. Cook at 400 degrees until risen and slightly brown, about 10 minutes. Serve warm.

These taste great with a smear of butter or buttery "spread" along the top. (Or with ketchup, according to our seven-year-old. He puts ketchup on everything.)

I hope you enjoy! What are you cooking this week?

Linking up at Allergy Free Wednesdays