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Pumpkin Biscuits

Source of Recipe

Nantucket Open House Cookbook


List of Ingredients

2 1/2 cups flour
3 tablespoons packed brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup unsalted butter, chilled, cut thin slices
1 15 ounce can unsweetened solid-pack pumpkin


Recipe

Preheat oven to 400ºF, with rack in the middle. In a large bowl, stir together the dry ingredients, crumbling the brown sugar as needed. With a pastry blender or 2 knives, cut in the butter until mixture looks like cornmeal. Stir in the pumpkin and mix until you have a soft dough.

On a well-floured surface, with well-floured hands, pat out the dough until it's 1/2" thick. Using a floured 2" biscuit cutter, cut out the biscuits. You can also cut square biscuits with a floured sharp knife. Place them on the cookie sheet. Bake biscuits for 15-20 minutes. Because they're already brown, you may need to break one open to see if they're done. Serve hot. Makes 36 round or 16 square biscuits.