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It’s the happiest time of the year—pumpkin time! Time to try this new Pumpkin Biscuit recipe!
This Pumpkin Biscuit recipe comes from the November edition of The Old Farmer’s Almanac Monthly and piqued my interest. I like biscuits, I like pumpkin—wham!—let’s combine them.
1/2 cup pureed or canned pumpkin
1/4 cup sugar
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/4 cup (1/2 stick) butter, softened
1/2 cup scalded milk
1 packet (2-1/4 teaspoons) yeast dissolved in 1/4 cup lukewarm water
2-1/2 cups flour
In a large bowl, combine the pumpkin, sugar, salt, pumpkin pie spice, and butter. Stir in the milk. Cool to lukewarm and add the dissolved yeast, followed by the flour. Stir, cover, put in a warm place, and let rise until doubled in bulk, about 2 hours.
Preheat the oven to 375°F. Grease a large baking sheet.
Shape the dough into biscuits, place each one side by side on the prepared sheet, and set aside to rise again. Bake for 12 to 15 minutes, or until golden brown.