Pumpkin Biscuits

I made these vegan with the following adjustments: subbed butter with 1/2 cup margarine – I cut the margarine into dry ingredients with a whisk until you get the same coarse texture. I used 1/2 tsp of cinnamon, 1/2 tsp of pumpkin spice (instead of nutmeg and ginger), and added one extra tbsp of brown sugar. I used a large icecream scooper to drop batter instead of using a cutter and patted down with floured fingertips. They were absolutely delicious and flakey. Would make again! Thanks for the recipe!

These are delicious with a little butter and honey, though I think I’ll add a bit more spice next time. I did need to add a lot of extra flour while kneading as the dough was way too sticky. I also only ended up with 24 biscuits, but that always seems to happen with recipes.

I am not good at working with dough as I don’t do it very often. I didn’t realize it made 36 biscuits until I read through the recipe a 2nd time. I only made 9 biscuits so I guess I did not stretch out and pat down the dough to half an inch. It was early in the morning & I have bad knees so I didn’t feel like getting my tape measure out of my pocketbook. If I had made 36 biscuits, it would have required several trays, one at a time, in our oven. I wanted to have these ready for our daughter to take one to work and she was able to. I guess I will have to practice this recipe a few more times to get it right.

Edible but needed a lot more flavor.

Not too sweet but sweet enough to satisfy grandbabies and my “culinary critic” son. I made them as drop biscuit in muffin tin. I will definitely make these again.

I made this once, then made it again with cream cheese balls on the inside. They are delectable. (Substituted 3/4 teaspoon pumpkin pie spice for seasoning.)

Absolutely delicious!

Delicious! Very moist and tasty twist on traditional biscuits. I used squash from my freezer for the pumpkin purée.

These were really tasty. They were moister than a regular biscuit but had a great flavor. Definitely worth the change from the ordinary.

These turned out really nice! I don’t know why the reviews aren’t better. I ended up using the entire can of pumpkin to get rid of it, and it worked OK. They turned out light and fluffy, but do not expect it to be a sweet treat like pumpkin scones or bread. Also, “36 servings” is really inaccurate. I only got 12 2-inch biscuits out of the whole batch. Would make again!

Unfortunately, mine turned out like hockey pucks. They didn’t rise. I think I must have mixed them too much, and the dough was very sticky and hard to handle.

I might add a little bit more flavor next time.

Great recipe! We had a ton of of pumpkin puree left over from our farm share. I added extra pumpkin (mostly just to get rid of it) – they turned out super well.

I followed other review advice to increase the spices, and I added extra flour until the texture was right. The biscuits were fluffy (but not flaky) with good pumpkin flavor.

I like plenty of spices so I doubled the spices with the exception of the cinnamon, of which I used a heaping tablespoon. I also substituted 1/2 cup milk for 1/2 cup of the pureed pumpkin to help with the texture. We love them this way!

I doubled the cinnamon, ginger, and nutmeg, and used sea salt instead of table salt. Deliciously wonderful!

Very good. Everybody at my Thanksgiving get together said it was warm and moist and really excellent.

I made these for a late afternoon snack today, and they were simply amazing. They are light and fluffy, and eaten right out of the oven, they don’t need any additional butter, honey, or other flavors added. I thought the spice amounts were just perfect; they enhanced the pumpkin flavors without overwhelming them. I do have to say; however, that I can’t see how anybody could possibly get 36 biscuits out of this recipe and still have any height to them. I was able to get exactly 18 out of a batch.

made these last night super good but add extra brown sugar also to make them a little bit sweeter when they are almost done take then out brush them with melted butter then add brown sugar on top then pop them back into the over to finish cooking it carmalizes on top they were awesome

This is a great beginning, but I have a few suggestions. Increase flour to 3 cups, double cinnamon and ginger and add 3/4 tsp of cream of tarter. I made those changes and came out with a wonderful biscuit. It tastes delicious warm or cold and it’s flaky.

I dediced to try this recipe even with the mixed reviews. If you are looking for something to tase like pumpkin pie or muffin, this is not it. I made a butternut squash risotto and had these with it and it was delicious. I did take Brooke’s suggesions and did the following: increase spices: 1 tbsp ground cinnamon, 1 tsp ground nutmeg, 1 tsp ground ginger, 1/2 tsp ground cloves. Added 1 tsp baking soda, upped the brown sugar to 1/4 cup. Combined 2/3 cup milk with 1 tsp vinegar and whisked with 1 and 1/2 cups of pumpkin puree. Dropped 8 to 10 biscuits on parchment paper and baked for 17 minutes.