Servings: 12 serving(s)
Prep time: 15 minutes
Total time: 30 minutes
Cooking time: 15 minutes
November marks the beginning of soup season in our house. When the weather turns cold and the days are short there are few meals more warming than a hearty bowl of soup or stew.
I like to serve my soup with fresh scones or biscuits. Eaten hot out of the oven with butter they make a simple meal feel a little special. In fact, if I’m not careful my kids will make a meal of the fresh biscuits and neglect their soup.
These biscuits are best eaten within a day. Serve them right out of the oven with supper or eat them as a treat, spread with butter and drizzled with a little molasses.
These aren’t your standard flakey biscuits. They have a moistness to them thanks to the pumpkin and a wonderful not-too-sweet flavour.
The recipe is an adaptation of a recipe from the blog Jo and Sue. Their recipe calls for sweet potato but I had leftover pumpkin that I wanted to use up so turned these into pumpkin biscuits.
Pumpkin Molasses Biscuit Recipe
Adapted from Jo and Sue
- 2 ¼ cups flour, spooned in
- 1 Tbsp brown sugar
- 1 Tbsp baking powder
- ½ tsp salt
- 1/2 cup cold butter, cut into cubes
- 1 cup pumpkin puree
- 1/3 cup milk
- 1 Tbsp Crosby’s Fancy Molasses
- Preheat oven to 425.
- Whisk flour, brown sugar, baking powder and salt. Add butter and work in with a pastry blender or two knives until crumb sized.
- In another bowl whisk the pumpkin, milk and molasses. Pour over the flour mixture and stir until almost combined. Scrape onto a lightly floured surface and knead gently a few times.
- Pat into a rectangle about 1” thick, cut into 6 squares and cut each square on the diagonal.
- Place biscuits on a parchment lined baking sheet and bake for about 15 minutes, until golden on the edges.
- Best eaten on the same day they’re baked.
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