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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.

Serve Pumpkin Molasses Biscuits with our Black Bean Turkey Chili or Roasted Red Pepper Lentil Soup.

Pumpkin Molasses Biscuit Recipe

Adapted from Jo and Sue

Ingredients:

• 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

Instructions:

1.  Preheat oven to 425.
2. Whisk flour, brown sugar, baking powder and salt. Add butter and work in with a pastry blender or two knives until crumb sized.
3. 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.
4. Pat into a rectangle about 1” thick, cut into 6 squares and cut each square on the diagonal.
5. Place biscuits on a parchment lined baking sheet and bake for about 15 minutes, until golden on the edges.
6. Best eaten on the same day they’re baked.

Make this recipe delicious with Crosby's Molasses.

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