Pumpkin Biscuits with Cinnamon Sugar
Quick and easy recipe for pumpkin biscuits topped with cinnamon sugar.
Servings 9
Cost 5
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon of salt**
- 2 teaspoons pumpkin pie spice
- 1 stick salted butter, cold and cut into small chunks** (114 grams)
- ⅔ cup canned pumpkin measure carefully
- ½ cup buttermilk or milk soured with a little lemon juice
Topping
- 2 tablespoons granulated sugar
- ½ to 1 teaspoon of cinnamon
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a mixing bowl, combine the flour, sugar, baking powder, baking soda, salt and pumpkin pie spice and stir until very well mixed.
- Scatter bits of butter over the flour mixture. Using your fingers or a pastry cutter, cut in the butter until mixture is coarse and crumbly.
- Mix together the pumpkin and buttermilk. Add it to the dry mixture and stir to make a very soft dough.
- Empty mixture out onto a floured surface and press down to about 1 inch. Using a 2 ½ inch cutter, cut about 9 biscuits and arrange on the baking sheet. If you use a smaller cutter, you'll get more biscuits. A larger cutter will give you fewer biscuits.
- Combine the 2 tablespoons of granulated sugar with the cinnamon and sprinkle cinnamon sugar generously over the tops of the muffins.
- Bake for about 15 minutes or until muffins appear brown and cooked through.
Notes
**If you use unsalted butter, increase the salt by a generous ¼ teaspoon. You can also substitute for ounces of already shredded butter.
This dough is pretty soft. To keep the dough from sticking to your fingers, dampen your hands with a little water -- not to much that you get extra water in the dough.
