I first made these biscuits several years ago to go along with this soup. I had it on the blog with a picture, but that was back before I was even posting recipes. (I just had links to the original recipe sources.)
I thought it would be fitting to give this recipe a proper place on my blog after all this time. After all, when I make them, we eat them like cookies over at our house. I know they’re biscuits, but we are very carb-friendly over here. Of course, we do usually manage to save a few to go along with our meal as well.
The biscuits have a hint of sweetness and yummy pumpkin flavor. They’ll be delicious served alongside the Pumpkin Chili I am posting later this week. (Stay tuned!)
Plus, they are super easy to make. Who has time for rolling out and shaping dough into biscuits? Not this momma. My daughter would rather me spend 100% of my time with her and 0% of my time doing chores like cooking or cleaning. (Not that I mind on the cleaning issue though. A fussy child is a good excuse for not getting things done!)
Speaking of a fussy child, baby girl was starting to get really fussy lately and I was getting frustrated with all her crying and tears. I thought that she was just missing the attention from my sister no longer being here. I decided to feel inside her mouth and found out she has a tooth coming in on the top.
It’s only her second tooth (my poor, nearly-toothless 11 month old)! I feel so bad for her when she’s hurting like that. I know how much it hurts when my mouth is a little tender and she can’t tell me when she’s hurting. Teething gel and tylenol are our best friends right now. (Don’t worry, we really don’t over-medicate our child. We seldom give her tylenol and many times it’s a half-dose.)
- 1 cup white whole wheat flour
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 Tablespoons sugar
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 cup cold butter, cubed
- 1/4 cup honey
- 1 cup pumpkin puree
- 3/4 – 1 cup milk
- 1/2 teaspoon vanilla extract
- Combine flour, baking powder, salt, sugar, and cinnamon. Using a fork, cut in cold butter, til crumbly. Add in honey, pumpkin puree, milk, and vanilla extract. Stir just until all mixture is wet. (Start with 3/4 cup of milk and slowly add more, if needed.) Batter will be thick, but still thinner than biscuits usually are, since you don’t have to roll them out.
- Drop by tablespoonfuls onto a parchment (or silpat) lined baking sheet.
- Bake in a preheated oven at 375° for 15-18 minutes.