Pumpkin Cheddar Biscuits
Recipe: #21711
November 12, 2015
Categories: Breads, Dinner rolls or other breads, Cheese, Cheddar, Pumpkin, Christmas, Sunday Dinner Thanksgiving, Oven Bake, No Eggs, Vegetarian, Flour, Kosher Dairy, more
"A savory biscuit from King Arthur Flour."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (74.7 g)
- Calories 251.5
- Total Fat - 13.8 g
- Saturated Fat - 8.6 g
- Cholesterol - 36.6 mg
- Sodium - 290.3 mg
- Total Carbohydrate - 25.6 g
- Dietary Fiber - 0.9 g
- Sugars - 0.7 g
- Protein - 6.4 g
- Calcium - 236.5 mg
- Iron - 0.7 mg
- Vitamin C - 1.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Position a rack in the top third of your oven, and preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment.
Step 2
In a large bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice.
Step 3
Work in the butter just until the mixture is unevenly crumbly.
Step 4
Toss the cheddar with the flour mixture, then add the pumpkin.
Step 5
Stir until the dough is evenly moistened and holds together, adding milk a tablespoon at a time if necessary.
Step 6
Turn the dough out onto a lightly floured work surface, and flatten it into a 3/4" thick disk.
Step 7
Cut the biscuits with a 3" round cutter and space them on the prepared pan.
Step 8
Brush the tops of the biscuits with milk or melted butter, if desired, and bake them for 18 to 20 minutes, until they're golden brown.
Step 9
Remove the biscuits from the oven and serve them warm.
Step 10
Yield: 8 to 10 large (3") biscuits.
Tips
No special items needed.
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