Whole Wheat Pumpkin Biscuits
Recipe makes: 12 to 14 servings (1 biscuit per serving)
Preparation time: 20 minutes
Cook time: 12 to 15 minutes
Equipment: one set of measuring cups, one set of measuring spoons, one 45*33 cm (18*13 inch) baking tray, parchment paper, one medium mixing bowl, one large mixing bowl, one small bowl (optional), one whisk or fork, one rubber spatula or spoon, one grater, a counter or one large cutting board, one round 6 to 8 cm (2 to 3 inch) biscuit cutter or cookie cutter or one ⅓ cup measuring cup, one rolling pin, an oven, oven mitts, one spatula, cooling rack or plate
What you need to make this recipe:
Biscuits
- ¾ cup canned pumpkin puree
- ½ cup buttermilk or plain yogurt
- 2 tablespoons real maple syrup
- 1 ¾ cups whole wheat pastry flour + flour for rolling the dough
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 3 tablespoons frozen butter
Glaze (optional)
- 2 tablespoons butter, softened
- 1 tablespoon real maple syrup
- ½ teaspoon ground cinnamon
- 1 tablespoon real maple syrup
How to make Whole Wheat Pumpkin Biscuits:
Step 1: Preheat the oven to 205°C (400° F).
Step 2: Line a 45*33 cm (18*13 inch) baking tray with parchment paper.
Step 3: Put the pumpkin, buttermilk or yogurt, and maple syrup into a medium mixing. Using a whisk or fork, whisk the ingredients until combined.
Step 4: Put the flour, baking powder, baking soda, salt, and cinnamon in a large mixing bowl. Using a rubber spatula or spoon, stir until combined.
Step 5: Using the large holes of a grater, grate the frozen butter into the large bowl. Gently stir the butter and flour mixture until the butter is evenly distributed in the flour mixture.
Step 6: Pour the pumpkin mixture into the flour mixture. Stir together until a sticky dough is formed. If the dough is sticking to the sides of the bowl, add one tablespoon of flour to the dough, and stir until combined.
Step 7: Spread one tablespoon of flour on a clean counter or large cutting board. Transfer the dough to the counter or cutting board.
Step 8: Using a rolling pin, roll the dough until it is about 2 cm (¾ inch) thick.
Step 9: Cut the dough into circles using a round 6 to 8 cm (2 to 3 inch) biscuit cutter or cookie cutter. The rim of a 1/3 cup measuring cup can also be used.
Step 10: Put the biscuits on the prepared baking tray, spaced about 5 cm (2 inches) apart.
Step 11: Shape the remaining dough into a ball and repeat Step 8 to 10 until all the dough is used. If the dough sticks to the counter or cutting board, add more flour to the counter or cutting board.
Step 12: Bake the biscuits for 12 to 15 minutes.
Step 13: To make the glaze (optional), put the butter, maple syrup, and cinnamon in a small bowl. Using a clean whisk or fork, whisk until combined.
Step 14: When the biscuits are done baking, take them out of the oven. Using a spatula, transfer them to a cooling rack or plate. Let them cool for 10 to 15 minutes.
Step 15: Use a clean spoon to drizzle a small amount of the glaze on the top of each biscuit (optional).
Step 16: Serve the biscuits on their own or with butter, margarine, or jam.
Allergy information:
Contains wheat, gluten, and milk.
About this recipe:
Pumpkin contains Vitamin A. Getting enough Vitamin A in your diet can help keep your eyes healthy.
The biscuits can be used to make breakfast sandwiches. Try a sandwich made with eggs, cheese, and tomato.
Substitutions:
To make this recipe milk free, use milk-free margarine or plant-based butter and a plant-based yogurt.
Storage information:
Store the biscuits in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month.
Biscuits can be reheated in the oven. Wrap each biscuit in aluminum foil and put it on a baking tray. Bake at 150°C (300° F) for 10 minutes
Frozen biscuits can be thawed in the microwave or oven. To thaw a biscuit in the microwave, microwave for 10 to 30 seconds. To thaw biscuits in the oven, wrap each frozen biscuit in aluminum foil and put them on a baking tray. Bake at 150°C (300° F) for 20 minutes.
Nutrition Facts Table
Nova Scotia School Food and Beverage Standard: Moderate
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