They were really good but still needed a little more flavor. Next time maybe some more brown sugar and cinnamon. I mixed up some butter and maple syrup (oops no honey...) and that made them wonderful snacks!
Fabulous if you make the following changes: increase spices: 1 tbsp ground cinnamon 1 tsp ground nutmeg 1 tsp ground ginger 1/2 tsp ground cloves. Added 1 tsp baking soda upped the brown sugar to 1/4 cup. Combined 2/3 cup milk with 1 tsp vinegar and whisked with 1 and 1/2 cups of pumpkin puree. Dropped 8 to 10 biscuits on parchment paper and baked for 17 minutes. Oddly great with a thai pumpkin soup (nice mix of sweet and savoury).
This sounds like it would be wonderful but they don't come out very well. The taste is okay but the texture isn't so great. Maybe with some modifications it would be better...I don't know if I'll make this again.
I made this with a Sunday night "turkey dinner and my friends loved them! I lowered the pumpkin on advice from a previous reviewer but probably won't do that again.
maybe I did something wrong but these were unedible. I like the idea of pumpkin biscuits but this wasn't it. When the recipe stated to pat the dough down I should have had a feeling these were going to flop. They were very gooey and sticky (one could not use a rolling pin) I should have added more flour. I even had to increase the baking time as they were raw and doughy in the center at first. They never did cook right. And they stayed flat.
These were tasty but small. The texture wasn't quite what I hoped for. They didn't rise much and weren't fluffy or flaky like I imagine biscuits to be. I might make these again.
I found that making a few minor adjustments to this recipe...First set your oven to 350 not 400 next I added an extra 1/4 tsp of baking powder I only used 3/4 of the 15 0z can of pumkin puree and doubled my spices plus added allspice. The biscuits rose and came out awesome. Don't expect the taste to be strong they're biscuits not pumkin pie.
These biscuits were very easy to make. My kids loved them and they had a pleasing light pumpkin flavor. My only complaint is that they need a bit more spice. Next time I will add more cinnamon.
Make sure you oil your hands and have lots of flour on hand before handling - very gooy (I used fresh pureed pumpkin). It took longer to bake but was very good fresh out of the oven. Once they cooled off the texture was little doughy. Would be great with a hot soup on a cool day fresh out of the oven!
