Ingredients
- 1 ½ cups all-purpose flour (187g; fluffed, spooned & leveled)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons cold butter, cut into small pieces
- ¾ cup pumpkin puree
- ½ cup Greek yogurt
- For the topping:
- 2 tablespoons butter, melted
Instructions
- Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in the cold butter using a pastry cutter or fork until the butter is in pea-sized pieces.
- In a separate bowl, mix together the pumpkin puree and Greek yogurt.
- Add the wet ingredients to the dry and mix until just combined. It may be easier to mix with your hands.
- Turn the dough onto a floured surface and knead a few times until it comes together.
- Pat dough into a ¾-inch thick disk and cut into 2–3 inch rounds using a biscuit cutter or glass.
- Place the biscuits on the prepared baking sheet and brush the tops with melted butter.
- Bake for 12–14 minutes, until the biscuits are firm to the touch and cooked through.
- Cool slightly and serve warm.
Notes
- Don’t overwork the dough to keep the biscuits tender and fluffy.
- Use cold butter for the best flaky texture.
- Serve with whipped honey butter or alongside savory dishes like chili or stew.
- You can use canned or homemade pumpkin puree.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 biscuit
- Calories: 160
- Sugar: 2g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
