Pumpkin Biscuits

4 c. flour, plus more for kneading
1 Tbsp. baking powder
1/2 c. packed brown sugar
1 1/2 tsp cinnamon
1 tsp. ground ginger
dusting of nutmeg
dash cloves
2 sticks cold butter
1 (29 oz.) can pure pumpkin

Unwrap the sticks of butter and put in the freezer for about 4 minutes.

Preheat your oven to 425

Combine the flour, baking powder, brown sugar, and spices in a bowl. Take the butter out of the freezer and using the large side of a cheese grater, grate the butter into the flour mixture. Make sure you work really quickly with the butter or it will start to melt in your hand.

Stir in the pumpkin.

At this point the dough should still be quite sticky. Sprinkle 1/2 cup of flour over the top and dump out onto your kneading surface. Knead just enough to knead in the flour and make a dough that is just barely not sticky.

Beak the dough in half and flatten into 3/4 inch thickness. I used my hands for this but you can use a rolling pin. Cut the biscuits into whatever size circles you want and place on a wax paper lined baking sheet.

Bake for 10 - 12 until starting to turn golden on top.


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Rosie said it looked like a twelve eyed monster with tons of legs

I cut them out really small, thats why they look almost round

4 c. flour, plus more for kneading
1 Tbsp. baking powder
1/2 c. packed brown sugar
1 Tbsp. cinnamon
1 tsp. ground ginger
dusting of nutmeg
dash cloves
2 sticks cold butter
1 (29 oz.) can pure pumpkin

Unwrap the sticks of butter and put in the freezer for about 4 minutes.

Preheat your oven to 425

Combine the flour, baking powder, brown sugar, and spices in a bowl. Take the butter out of the freezer and using the large side of a cheese grater, grate the butter into the flour mixture. Make sure you work really quickly with the butter to it will start to melt in your hand.

Stir in the pumpkin.

At this point the dough should still be quite sticky. Sprinkle 1/2 cup of flour over the top and dump out onto your kneading surface. Knead just enough to knead in the flour and make a dough that is just barely not sticky.

Beak the dough in half and flatten into 3/4 inch thickness. I used my hands for this but you can use a rolling pin. Cut the biscuits into whatever size circles you want and place on a wax paper lined baking sheet.

Bake for 15 - 20 minutes until they are lighter in color and have risen a bit