Pumpkin and Maple Biscuits

Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

These are tender, moist biscuits with a subtle and mellow taste and a bright saffron-yellow color. Even my son who hates pumpkin will eat these.

By Kathy Midkiff Goins

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Recipe Summary

prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
8
Yield:
8 biscuits
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

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  • Place the flour in a large bowl. Make a well in the center of the flour. Place the pumpkin, sour cream, maple flavoring, and syrup in the well. Mix the pumpkin mixture into the flour to make the dough until stiff. Roll the dough on a lightly-floured surface. Cut into 8 biscuits. Dip each biscuit into the melted shortening and place the biscuits on the baking sheet with the side that was dipped in shortening facing up.

  • Bake in preheated oven until tops are golden brown, 12 to 15 minutes.

Nutrition Facts

Per Serving:
232 calories; protein 4.8g; carbohydrates 35.7g; fat 7.7g; cholesterol 8.4mg; sodium 580.5mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Baking Nana
Allstar
Rating: 4 stars
01/13/2013
I would give these 3 1/2 stars as written, if I could. With a few minor tweaks these would be 5 star biscuits. The dough was very dry and I was afraid to over work the dough (making for tough hockey puck biscuits) so I added a splash of buttermilk to bring the dough together. Rather than roll the dough I would suggest patting it into shape on a lightly floured board. I suggest pre-heating your oven well in advance to make sure that it really is at 400, as these come together very fast. I brushed the tops with melted butter as I don't use shortening. 15 minutes bake time was spot on and I ended up with a very tender, light biscuit. The pumpkin adds a nice color without tasting like pumpkin. These were great for breakfast sandwiches. Thanks! Read More
Helpful
(4)

Most helpful critical review

mar1211
Rating: 3 stars
11/22/2008
These are okay. Bland flavor; they need a bit of sugar and some pumpkin pie spice or cinnamon. A dense, hearty biscuit. Probably wouldn't make again unless I tweeked the recipe a little. Read More
Helpful
(4)
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
mar1211
Rating: 3 stars
11/22/2008
These are okay. Bland flavor; they need a bit of sugar and some pumpkin pie spice or cinnamon. A dense, hearty biscuit. Probably wouldn't make again unless I tweeked the recipe a little. Read More
Helpful
(4)
Baking Nana
Allstar
Rating: 4 stars
01/13/2013
I would give these 3 1/2 stars as written, if I could. With a few minor tweaks these would be 5 star biscuits. The dough was very dry and I was afraid to over work the dough (making for tough hockey puck biscuits) so I added a splash of buttermilk to bring the dough together. Rather than roll the dough I would suggest patting it into shape on a lightly floured board. I suggest pre-heating your oven well in advance to make sure that it really is at 400, as these come together very fast. I brushed the tops with melted butter as I don't use shortening. 15 minutes bake time was spot on and I ended up with a very tender, light biscuit. The pumpkin adds a nice color without tasting like pumpkin. These were great for breakfast sandwiches. Thanks! Read More
Helpful
(4)
Joanne
Rating: 5 stars
11/27/2018
Delicious. Didn t have maple flavouring so I used hazelnut. Read More
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