Pumpkin-Apple Biscuits from Mom’s Best Biscuit Recipe

Good thing I married a man (3 weeks ago :-)) who loves biscuits! These Pumpkin-Apple Biscuits are moist and have just the perfect amount of pumpkin in them. I can’t remember if I added cinnamon or not, but that ingredient would be a good addition to this recipe. Another side note: these biscuits are adapted from my mom’s recipe (see below). Hers is the best biscuit recipe I have ever used!!

Pumpkin Apple Biscuits

Pumpkin Biscuits

Makes about 12 small biscuits; 5-8 large ones

Ingredients

  • 1 cup white self-rising flour*
  • 1 cup whole wheat flour
  • 1/2 tsp salt
  • 1/3 cup apple butter (or applesauce) I used my homemade apple butter!
  • 1/2 cup fresh pumpkin (or canned)
  • 1/2-3/4 cup water (or milk)

*If you don’t have self-rising flour, use regular flour and add 1 TBS baking powder and 1/4 tsp baking soda

Directions

  1. Preheat oven to 400 (350 also works but you’ll have to cook them longer).
  2. In a small bowl, combine dry ingredients: flours, salt (baking powder and baking soda if needed). In a large bowl, combine wet ingredients: apple butter, pumpkin and water. Combine dry ingredients to wet ingredients, mixing just until combined. Drop batter by tablespoon onto a greased cookie sheet. Bake 10-15 minutes, until top of biscuits are slightly golden. Allow biscuits to cool for 5-10 minutes.
  3. Refrigerate after cooling. These biscuits mold quite quickly!

~~~

Adapted from

Mom’s Biscuits

Note: this recipe can easily be doubled, tripled, quadrupled, etc!

Ingredients

  • 2 cups all-purpose flour -and/or- whole wheat
  • 1/2 tsp salt
  • 2 TBS flaxseed*
  • 1 TBS sugar*
  • 1/4 tsp baking soda
  • 1 TBS baking powder
  • 1 egg*
  • 3/4 cup milk, sour milk, or buttermilk
  • 1/3 cup oil

*optional (but good additions!)

Directions

Follow mixing directions the same way as above recipe (dry in one bowl, wet in the other; combine carefully, not over mixing). Instead of dropping biscuits on a greased cookie sheet as above, pour the dough onto a floured surface (I use a cookie sheet with a lip around it or my big cutting board so flour doesn’t go everywhere). Press dough to desired thickness. Then use a cookie cutter or a glass to cut dough into whatever shapes you’d like!! Place biscuits on a greased cookie sheet and bake 10-20 minutes at 400F until tops are slightly golden (time depends on how large and thick you make them :) ).

Let biscuits cool longer if adding an egg, as the egg will have to “set”.

Serve warm with apple butter, jelly, honey, butter, honey & butter….

Adaptions:

Add dried herbs and garlic powder and/or shredded cheese for cheesy biscuits….add sugar and vanilla or almond extract for easy scones…use pumpkin or apple sauce/butter instead of oil (as I did in above recipe)…

Note: White flour makes fluffier/lighter biscuits while whole wheat makes denser biscuits. Also, using butter/margarine/shortening instead of oil causes the biscuits to be flaky.

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