Liv LaRue's
Highly Coveted, Most Delicious
Punkin Biscuit Recipe

 Pumpkin Biscuits: makes 6

This recipe came from a Taste of Home magazine circa 2010. Here are the 2 recipes that evolved; with pro tips included. All 3 recipes use the same instructions.

 

1 ¾ cup flour- all purpose

¼ cup  brown sugar- packed 

2 ½ teaspoon baking powder

½ teaspoon salt

¼ teaspoon baking soda

½  cup plus 1 ½ teaspoon cold butter (divided)

¾ cup canned pumpkin

⅓ cup buttermilk

 

*Pumpkin usually comes in a 15 oz can- which is about 2 cups. The following is a version that uses a whole can of pumpkin. If you have a 29 oz can-double this recipe.

*Scant means just short of, rounded means a little more than.

 

Delicious Pumpkin Biscuits: makes 18

4 ½ cups all purpose flour

⅔ cup brown sugar (or raw sugar)

2 ½ tablespoons baking powder

1 rounded teaspoon salt 

¾ teaspoon baking soda  Scant 

1 ⅓ cup butter -room temperature, plus extra butter to brush on top 

1 (15 oz) can pumpkin 

¾ cup milk  Scant  

2 teaspoons lemon juice *added to the milk-this imitates buttermilk*

 

*The most epically delicious pumpkin biscuits use a whole sugar pumpkin. Try this version when you want to make next level biscuits.

 

Epically Delicious Pumpkin Biscuits: makes 24

 

7 cups flour- all purpose

1 cup  brown sugar- packed 

3 tablespoons + 1 teaspoon baking powder (10 teaspoons)

2 teaspoons salt

1 teaspoon baking soda

2  cups butter, room temp. plus more to serve

3 cups roasted pumpkin

1⅓ cup buttermilk ( or scant 1 ⅓ cup milk plus 1 Tbl lemon juice)

 

*Basic biscuit making tips (very important!)*

* Biscuits are flakey because the butter is evenly cut into the flour. This look like little tiny balls. If it looks pasty- the butter melted. START OVER

* Biscuits are light and fluffy because the liquid creates steam between the flakey layers. You want your dough kind of sloppy- not firm like bread dough.

* I mix by hand to eliminate over mixing. If you use a food processor or a stand mixer start with colder butter to avoid melting the butter.

 

Instructions

 

1. Preheat oven 425. Center rack. Spray cookie sheets.

2. In a large bowl sift together flour, sugar, baking powder, salt and baking soda. Sift twice. (Use a processor if you don’t have a sifter.)

3. In a medium bowl combine pumpkin and milk thoroughly, set aside.

4. Cut the butter into the flour using your hands, a pastry fork, or a metal whisk. 

5. Add pumpkin-milk to the flour-butter- gently!

6. Flour your counter and turn the dough out onto it. Mix by hand no more than 10 times. With a floured roller or your hands pat dough into 1 inch thickness.  Cut with a biscuit cutter.  The scraps can be reused 1 time. After that just roll the scraps into equally sized biscuit balls. Place on greased sheets.  Brush with butter.

7. Bake about 20 minutes.  

 

* If you don’t have a biscuit cutter you can use a knife to cut square biscuits. (easier/faster)

* Adjust your oven rack/ cookie sheet as needed so the bottoms don’t burn. (bake a test batch)

* Opening the oven midway through baking makes your biscuits fall. (still good, not as puffy)

 

 

 

*How to bake with a pumpkin*

Get a big knife and chop the pumpkin into half, then quarters, then eighths. Lay the pieces on a pan and spray them (seeds and all) with oil spray. Roast @ 400 for about 45 min- check after 30. You want the pumpkin soft not burnt. Remove. Cool. Now the skins and seeds are easy to remove.  You will be left with about 3 cups of pumpkin. 

*I prefer to mix the sugar into the warm pumpkin because it evenly distributes the sugar by melting it. 

*Let your pumpkin cool down before making biscuits or you will melt the butter. 

*If you have extra pumpkin you can make a pie with it!

 

From the secret recipe archives of Chef Liv LaRue. ~2022~