These Pumpkin Drop Biscuits are easy, moist, and super delicious, with all the flavors of Fall. Serve for breakfast or as a dinner side!
These Pumpkin Drop Biscuits are reason #37 to always have canned pumpkin puree in your pantry.
I swear we’ve had this conversation before, right? I feel like a pumpkin puree advocate. HA!
Why do people cook with apples all year without even thinking about it, but pumpkin gets relegated to August-October? There’s a reason you can get canned pumpkin puree all year!
Anyway. IF you’re one of those people who only cooks with pumpkin in the Fall, now is your time, my friends. And these drop biscuits need to go on your list.
They’re super easy without any yeast and don’t require rolling or kneading.
I served them for breakfast the other day and Paul and the kids polished them off!
Other Pumpkin recipes we love!
Pumpkin French Toast Casserole
Pumpkin Drop Biscuits
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons cinnamon
- 1/2 cup cold unsalted butter , cut into cubes
- 1/2 cup canned pumpkin puree
- 1/2 cup half n half
- 1 teaspoon vanilla
Instructions
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Cut in the butter with a pastry cutter or your hands, until the mixture resembles small crumbs.
- Add the pumpkin and half-n-half to the flour mixture and gently mix until just combined (do not over mix!) Dough will be sticky.
- Drop dough in 8 equal portions (about 1/3 cup each) an inch apart, onto the baking sheet.
- Bake for 12-13 minutes until lightly golden and cooked through.
Notes
- Half n Half is equal parts heavy cream and whole milk.
- You can easily double this recipe, place extras in a ziploc bag and freeze. When ready to use, just microwave for about 20-25 seconds.
- This recipes was adapted from my Drop Buttermilk Biscuits
