Pumpkin Biscuits
I saw these pumpkin biscuits on Bless This Mess and immediately put it on my list of things to make asap. Her original recipe called for six tablespoons of butter, so I reduced the amount to two tablespoons and brought the WW points down to 7 points each. These make the best breakfast sandwiches!
Why don’t my biscuits rise as much as I expect?
Solution: One of the main reasons biscuits don’t rise properly is due to overworking the dough. When making biscuits, it’s important to handle the dough gently to avoid developing too much gluten, which can make biscuits dense instead of light and fluffy. Additionally:
Cold ingredients are key: Ensure your butter and liquids (like buttermilk or milk) are very cold before adding them to the dry ingredients. The small bits of cold butter melt during baking, creating steam and helping the biscuits rise.
Use fresh leavening agents: Make sure your baking powder or baking soda isn’t expired. Fresh leavening agents help the biscuits rise properly.
Why are my biscuits tough instead of tender and flaky?
Solution: Tough biscuits are usually a result of overmixing or overhandling the dough. To make tender, flaky biscuits:
Mix until just combined: Combine the wet and dry ingredients just until the dough comes together. It’s okay if the dough looks a bit rough—overmixing will lead to a tougher texture.
Fold the dough for layers: Lightly pat or roll out the dough and fold it over itself a few times (3-4 folds) to create layers for flakiness. This creates those classic biscuit layers without overworking the dough.
Why are my biscuits dry and crumbly?
Solution: Dry, crumbly biscuits typically come from not enough moisture or overbaking. To avoid this:
Check your liquid ratios: Make sure you’re adding the right amount of liquid to your dough. If the dough feels too dry, add a little extra buttermilk or milk, a tablespoon at a time.
Watch the bake time: Bake biscuits just until golden brown. Overbaking can dry them out quickly. Also, placing them close together on the baking sheet helps them rise higher and retain more moisture.
By following these tips, you’ll have tall, tender, and perfectly flaky biscuits every time!
Pumpkin Biscuits
I love a good biscuit! I saw this recipe from Bless This Mess and immediately had to make them. The only difference is that I made my biscuits a bit bigger and reduced the butter to just two tablespoons. So fluffy and delish!
Ingredients
- Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 2 tablespoons cold unsalted butter
- 1 cup pumpkin puree
- 1/3 cup milk
Instructions
- Preheat the oven to 450 degrees F., and line a baking sheet with parchment paper or a baking mat.
- In a medium mixing bowl, add the flour, baking powder, sugar and salt. Stir to combine.
Using the largest holes of a box grated, grate the cold butter into the flour mixture in the bowl.
Use a fork or small spoon to gently stir the butter into the flour. - Make a well in the center of the flour mixture and add the pumpkin puree and milk.
Gently stir to combine just until the mixture comes together.
Dump the mixture out onto a lightly floured surface and sprinkle the top of the dough with a little additional flour. - Fold the dough in half and gently press it down. Do this folding in half a few time, adding a little flour as need. A small amount of kneading will help your biscuits have fluffy layers.
- Use a rolling pin or your hands to gently roll or pat the dough so that it is 1.5 to 1 inches thick.
Use a 3-inch biscuit cutter to cut the dough into circle, gathering and rerolling all the dough. This recipe will make 12 biscuits. - Place the cut biscuits into the prepared pan. Brush the tops of the biscuits with extra milk if you'd like to help them be a little more brown in color after baking. Bake for about 15 minutes until the tops are golden-brown. Remove the biscuits from the oven and serve hot.
Notes
As of the date of this publication, each biscuit is 7 WW points.
