Pumpkin Whole Wheat Fluffy Biscuit
by Sandi Weiso Brown from Spruce, MI
Want a biscuit full of fall flavors? Try these light and fluffy pumpkin biscuits. The biscuit itself is not sweet and has hints of fall flavors. Flaky, they’re delicious out of the oven with a pat of butter or smear of pumpkin butter. If you opt to make the icing, it adds sweetness and more fall flavor to the biscuit. The perfect biscuit for any occasion and would be tasty to serve during the holidays.
Ingredients
- 1 c all-purpose flour (I use unbleached)
- 1 c whole wheat flour
- 4 3/4 tsp baking powder
- 3/4 tsp salt (or 1/2)
- 3 Tbsp brown sugar
- 1/2 Tbsp sugar (or add more brown sugar)
- 1 tsp pumpkin pie spices
- 1/4 c butter or margarine
- 1 Tbsp honey (can be omitted)
- 1 c pure pumpkin purée (not pumpkin pie mix)
- TOPPING/GLAZE
- 2 Tbsp caramel syrup/topping
- 1 tsp real maple syrup
- ALTERNATIVE ICING (SLOWER BUT BETTER)
- 4 c powdered sugar
- 4 1/2 tsp pumpkin pie spices
- 1 Tbsp canned pumpkin purée (use from remaining above)
- 3-4 Tbsp half-and-half (can use soy or almond milk, just start with less)
See directions for pumpkin whole wheat fluffy biscuit
Just A Pinch Recipes is a coming-together of hometown cooks and the timeless, proven recipes that pass through generations. The old-fashioned recipe swap now extends to blue-ribbon cooks across the map… each bringing their own unique flavor to the table: from mom’s Georgia peach pie to that creamy Wisconsin cheese soup you look forward to every winter.
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