Easy Pumpkin Biscuits Food

PUMPKIN BISCUITS

Steps:

• Preheat oven to 425 degrees and line a baking sheet with parchment paper.
• In your food processor add the flour, brown sugar, baking powder, cinnamon, salt, nutmeg and baking soda.
• Pulse until well combined.
• Add in the butter and pulse until it resembles coarse crumbs.
• Mix buttermilk and pumpkin in a small bowl.
• Remove the mixture from the food processor and gently fold in the pumpkin buttermilk mixture.
• Flour a clean surface and add dough to it, patting to a 1" thick.
• Cut into 8 biscuits with a 3 inch biscuit cutter or cut into squares.
• Add to the baking sheet and brush lightly with a mixture of the egg and milk.
• Bake for 18-20 minutes.

PUMPKIN BISCUITS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Butter one large cookie sheet.
• Stir together the flour, brown sugar, baking powder, salt, nutmeg, cinnamon and ginger. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Stir in the pumpkin and mix to form a soft dough.
• On a lightly floured surface pat the dough out to 1/2 inch thick. Cut out biscuits with a round 2 inch cutter. Place biscuits on the prepared cookie sheet.
• Bake at 400 degrees F (205 degrees C) for 15 to 20 minutes. Serve warm from the oven.

PUMPKIN-PARMESAN BISCUITS

Steps:

• Preheat the oven to 400 degrees F; line a baking sheet with parchment paper. Whisk the flour, baking powder, sugar, salt and nutmeg in a large bowl. Whisk in 1 tablespoon parmesan. Add the diced butter and work it in with your fingertips until the mixture looks like coarse crumbs. Mix the pumpkin and cream in a small bowl and pour over the flour mixture. Mix with your hands or a fork to make a soft dough.
• Turn the dough out onto a lightly floured surface and roll out into a 3/4-inch-thick rectangle using a floured rolling pin. Cut out biscuits using a 2-inch-round cutter and arrange about 2 inches apart on the prepared baking sheet. Brush the tops with melted butter and sprinkle with the remaining 1 tablespoon parmesan. Bake until golden, 15 to 20 minutes. Transfer the baking sheet to a rack and let the biscuits cool slightly before serving or cool completely and freeze (see Cook's Note).

PUMPKIN PATCH BISCUITS

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder, salt and baking soda. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Combine pumpkin and buttermilk; stir into crumb mixture just until moistened. , Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet. , Bake at 425° for 18-22 minutes or until golden brown. Melt remaining butter; brush over biscuits. Serve warm.

PUMPKIN DOG BISCUITS

Steps:

• Preheat oven to 350 degrees F.
• Blend eggs and pumpkin together; add salt, dry milk, and flour.
• Add water as needed to make the dough somewhat workable.
• The dough should be dry and stiff, don't be concerned with crumbs being left in the bowl.
• You will need to mix this with your hands because it is too stiff for an electric mixer.
• Roll to 1/2-inch thick.
• Cut into shapes.
• Place 1" apart on ungreased cookie sheet.
• Bake for 20 minutes on one side, then turn over and bake another 20 minutes.

CREAMY PUMPKIN-FILLED BISCUITS

Steps:

• In a small bowl, beat the first six ingredients until smooth; set aside. On a lightly floured surface, roll out each biscuit into a 6-in. circle. Spread 1/3 cup cream cheese mixture on half of each biscuit. Bring dough from opposite side over filling just until edges meet; pinch seams to seal., In a deep-fat fryer, heat oil to 375°. Fry biscuits, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Dust with confectioners' sugar while warm if desired. Serve immediately.

PUMPKIN BISCUITS

Steps:

• Preheat oven to 425.
• In a large bowl, mix together baking mix, dry milk, sugar and spices. Stir in pumpkin and water just until moistened.
• Knead on a lightly floured surface for about 2 minutes.
• Roll dough on lightly floured surface to about 1/2" thickness. Cut into 12 biscuits with round cutters or a glass.
• Place biscuits on to ungreased baking sheet 2" apart.
• Bake for 8-10 minutes or until golden brown.

EASY PUMPKIN BISCUITS

Steps:

• Prep: Preheat oven to 425° F. Line a baking sheet with parchment paper or a silicone mat.
• Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, brown sugar and cinnamon.
• Add Butter: Add in the butter and using your hands (kids love this part) or a pastry cutter, cut the butter into the flour until it is the size of a "pea".
• Whisk Wet Ingredients: In another medium bowl, whisk together the pumpkin puree and the milk. Pour the wet ingredients into the dry ingredients.
• Mix: Gently fold the wet and dry together until just incorporated, some flour is fine.
• Fold: Dump the dough onto a cutting board and fold the dough over itself 5-6 times, you do not want to roll the dough. Folding the dough onto itself will create the flakey layers in the biscuit. Adding more flour if the dough is sticky.
• Press Out: Using your fingers, press the dough out until it is roughly 1" thick.
• Cut: Cut out any shapes you want into the dough. Gently fold the leftover dough onto itself and press out again. Continue until you have used all of the dough.
• Bake: Place the biscuits onto the baking sheet and bake for 12-14 minutes or until golden brown.
• Eat: Let cool slightly and serve.