Pumpkin Cinnamon Biscuit Recipe
Great biscuits to welcome in the cooler fall temperatures. Serve with soups or stews for lunches and dinners or as a breakfast sandwich with ham and egg. Enjoy!
1-3/4 cups all purpose flour
1/4 cup packed light brown sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup butter
3/4 cup canned pumpkin
1/3 cup buttermilk
1/4 cup packed light brown sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup butter
3/4 cup canned pumpkin
1/3 cup buttermilk
Combine dry ingredients in large bowl. Cut in the 1/2 cup of butter until mixture looks like coarse crumbs.
Combine pumpkin and buttermilk. Stir into crumb mixture until just moistened.
Turn onto lightly floured surface and knead about 10 times. Pat out to 1 inch thickness and cut with floured biscuit cutter.
Place biscuits one inch apart on greased baking sheet.
Place biscuits one inch apart on greased baking sheet.
Bake at 425 degrees for 18 to 20 minutes or until golden brown.
Brush tops with melted butter and serve warm.
Makes 6 biscuits if you use a 2-1/2 inch biscuit cutter.
Brush tops with melted butter and serve warm.
Makes 6 biscuits if you use a 2-1/2 inch biscuit cutter.
