You've heard of "Spring Fever"...... well, I've got "Fall Fever"! I have quite a few cans of pumpkin in my pantry just screaming to be used. Tis the season! I LOVE Fall!! Yesterday I made some baked pumpkin donuts with a cinnamon maple glaze for breakfast and today I made these melt in your mouth Pumpkin biscuits.
These biscuits are crispy on the outside and tender on the inside and so easy to make. Once you try homemade biscuits you will never buy the canned or frozen ones again. No comparison and it really doesn't take much more time. The night before I mix all my dry ingredients together and leave it covered on the counter overnight. In another bowl I mix my wet ingredients and cover and put in the fridge until I'm ready to make them. Doing this little step makes the morning work... easy peasy!
1 3/4 cups Flour
1/4 cup packed brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoons salt
1/4 teaspoon baking soda
1/2 cup stick butter (1 stick)
3/4 cup pumpkin puree
1/3 cup buttermilk
1 Tablespoon butter, melted
Preheat oven to 425 degrees and spray baking sheet with nonstick spray.
In a large bowl, whisk together the flour, brown sugar, baking powder, salt and baking soda. Cut in the stick of cold butter until the mixture resembles coarse crumbs.
In a small bowl, mix together the pumpkin puree and the buttermilk. Add to the crumb mixture and stir until just moistened.
Turn the dough out onto a lightly floured surface and knead 8 to 10 times. Pat or roll out to a 1" thickness. Cut out rounds with a biscuit cutter or the top of a glass. Place biscuits on a greased cookie sheet about 1" apart.
Bake for 18-20 minutes or until golden brown. Melt the remaining 1 tablespoon of butter and spread over the top of the biscuits. Serve warm.