Tis the season to be baking with pumpkin! With a light pumpkin flavor, these biscuits have a flaky, moist texture, perfect for a biscuit. Very easy to make, they are PERFECT served with apple butter. I like a biscuit about 2 1/2 inches wide and rather thick, so this makes about 9 biscuits.  I started with a recipe I found in A Quilter’s Christmas Cookbook, from the Good Books line of cookbooks, and I modified it to make it suit our tastes. Enjoy!

Pumpkin Biscuits

Mix together:
2 c. flour
3 T. sugar
4 t. baking powder

1/2 tsp salt
3/4 tsp cinnamon

Cut in 1/2 c unsalted butter, softened, until it looks like crumbs.

Add:  
1/2 c half & half
2/3 c pureed pumpkin

Stir until combined, but don’t over-stir (gets dry).  Pat out to about 1/2 – 3/4 inch on a lightly floured surface. Use a floured glass to cut and twist biscuit dough.

Place them, sides touching, on a lightly greased cookie sheet. Put a dab of soft butter on top of each biscuit. Bake for 12 minutes at 425 degrees.

Serve with apple butter in October and November! These would be so nice with breakfast, with a little ham or turkey in between (feeling inspiration coming on … ), or with dinner. Yum!