Where did this biscuit recipe come from?
The recipe came from My Life as a Mrs.
Why choose this biscuit recipe?
After spending some time focused on making more “traditional” biscuits, I was ready for something different. I love pumpkin muffins so figured I would like these, too!
What is Persnickety about this biscuit recipe?
For me, it is the spices. I don’t like too much pumpkin spice mix in anything. The blend is not quite right to me, but you need enough spice to make these interesting, so I fiddled with that a bit. It was also a little tricky to get the ratio of wet to dry ingredients right.
What changes were made to this biscuit recipe?
I made these several times. The first time, I made them as written, the second time (and third and …) I made the following changes:
- Used a little more flour and a little less pumpkin so that the dough was easier to work with
- Added 1/4 cup of brown sugar because I wanted them to be a bit sweeter
- Used 1/2 tsp cinnamon and 1/2 tsp pumpkin pie spice (instead of all pumpkin pie spice) – this was perfect for me
- I modified the butter recipe, too, adding cinnamon to the Maple Butter, so it became Maple Cinnamon Butter. I used salted butter because I always prefer salted butter.
So how was the biscuit?
Wonderful! They were a gorgeous orange color and very moist with just enough spicy sweet pumpkin flavor to make it interesting, while still tasting like a biscuit. They did not rise terribly high but enough.
I ate them several different ways. I did make the maple cinnamon butter, and that was a really nice sweet, salty touch. I also served them with fresh sausage from my local butcher and blackberry jelly. I made little biscuits (about 1 1/2 inches diameter) for a party and served them with an assortment of butters and jams and the option of sausage. They were a hit!