Pumpkin Spice Biscuits

Pumpkin Spice Biscuits ~ the stuff pumpkin lovers’ dreams are made of…tall, golden, flaky biscuits enriched with pumpkin puree and a hint of Fall spices.  Pair ’em with every soup and stew you make this season.

I love BISCUITS, they make a complete meal out of the simplest soup or stew.  I based this recipe on my Sweet Potato Biscuits with Country Gravy.  In that case I enriched the biscuit dough with the scooped out flesh of a baked sweet potato.  These pumpkin biscuits are even easier because they’re made with canned pumpkin.  In fact this is perfect for using up what’s left in the can after making pumpkin bread or pumpkin cake.

Tips for making fabulous biscuits ~

• Make sure your oven is at 450F.  Use an oven thermometer to check.
• Use COLD butter and liquid ingredients.
• Replace your baking powder every 6 months so you know it’s fresh when you need it.
  
• Use a food processor or a pastry cutter to cut the butter into the dry ingredients, and work quickly so the butter doesn’t warm up.
• Make sure your dough is not too wet.  A dry dough makes a lighter biscuit.   It should be a bit ‘shaggy’ when you turn it out onto your floured surface.
  
• Don’t over work the dough, knead it just a few times to bring it together.  Working the dough brings out gluten in the flour which will make a tough biscuit.
• I like to roll my dough fairly thick, at least an inch, to get the tallest biscuits.
• Don’t twist your biscuit cutter, make a straight up and down motion to cut your biscuits and lift the cutter straight up.  Twisting the cutter seals up all the layers in the dough and the biscuits won’t rise as well.
• Plan to eat your biscuits right away, they’ll never be as good as they are warm from the oven.

Make these pumpkin spice biscuits your own ~

• Add a little more sugar for a sweeter biscuit.
• Substitute butternut or any other winter squash puree for the pumpkin.