Pumpkin Drop Biscuits (these will complete you <3)

I love pumpkin. I love fall when pumpkin everything is available. Then I get tired of pumpkin. Until about April, when I am planning the garden and I realize it’s been waaay too long since I’ve had pumpkin in my belly.

A while back, I made a pumpkin biscuit recipe–rolled them out and cut them and the whole nine yards. I may have made them twice. Because I apparently cannot justify rolling out biscuit dough as a way to spend my time. This makes no sense since there are plenty of things I do roll out, but biscuits are not one of them. This is also why I love my DIY Biscuit Mix and drop biscuit recipe. You can whip up a batch and have them on the pan in the oven in no time (also see Apple Cinnamon Biscuits)! So, I merged a couple recipes and created this recipe for Pumpkin Drop Biscuits. I heart them. The boys heart them. They complete me.

Dramatic? Maybe. Maybe not. But I will say that if there is only one left, a fight may break out. Unless you pretend that they are all gone and wait to eat the last one after the kids are not paying attention. I mean, I don’t know who would do such a crappy thing to their own children, but I’ve heard of this kind of thing going on from time to time……

I’ll post about baking your own pumpkins this fall (because I hate BPA lined food cans) after the pumpkin patch visits and hopefully a few successful ones from our garden (we had a bumper crop of 1 last year, LOL).


THE RECIPE: Pumpkin Drop Biscuits
Makes 10-12 biscuits

2 1/4 cup Biscuit Mix
1 stick butter, melted
1/2 cup buttermilk (see notes)
3 Tbs brown sugar
1 cup pumpkin puree
2 tsp Vanilla Extract
1 tsp cinnamon
3/4 tsp cloves
1/2 tsp ginger
1/2 tsp nutmeg

GLAZE (optional)

1/2 cup powdered sugar
1/8 tsp cinnamon
1 tsp Vanilla Extract
1 Tbs water

1. Adjust oven rack to middle position and heat oven to 475°F. Add baking mix, brown sugar, cinnamon, cloves, nutmeg, and ginger to a large bowl and stir. Combine buttermilk and 8 tablespoons melted butter in a medium bowl, stirring until the butter forms small clumps.

2. Add pumpkin and Vanilla Extract to the buttermilk/butter mixture and stir to combine. Add liquid ingredients to dry ingredients and stir with a spatula until just incorporated and batter pulls away from the sides of the bowl. Scoop 1/3 cup portions (I use a heaping medium ice cream scoop) onto a baking sheet and press them down to flatten them ever so slightly–just to give them more of a traditional biscuit shape. Bake until the tops are golden brown, about 12 minutes.

3. If desired, prepare glaze with powdered sugar, cinnamon, vanilla, and water. Mix well. Sprinkle lightly over tops of biscuits with a fork or spoon while still warm. If you want a heavier coating, you might want to double the glaze, but I thought they were perfect with just a conservative amount. I did use every last bit, though, scraping the sides clean! However, these are delicious enough that I don’t think you would miss the glaze. True story.

If you don’t have actual buttermilk, you can use pretend buttermilk. Mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let stand 10 minutes.


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