Pumpkin Biscuits, Recipe

If you've been with me for awhile, you know that measuring is not my thing! I cook intuitively mostly and drawing on memories of how my mother used to prepare things in the kitchen. Rarely was a measuring cup involved and I seem to be the same way!

I promised this Pumpkin Biscuit recipe 5 years ago and I just worked out the measurements! I originally began making them with Pumpkin Butter for Holiday Gifts. Now, we enjoy them each Fall when we always wind up with tons of pumpkins.
I would love to hear how they turn out for you, if you try the recipe!

Pumpkin Biscuits
Makes 8 large or 12 small
Preheat oven to 350 degrees

2 cups white whole wheat flour
2tsp baking powder
1/4tsp sea salt

1/3c non hydrogenated shortening
3/4c pumpkin puree
1/3c carbonated beverage, For this batch, I used Diabolo Tangerine Pomegranate

Plus 2tsp shortening for layering and 2tsp coconut oil for the baking pan.

Sift all dry ingredients together. If you use whole wheat or white whole wheat flour, at the end of sifting, you will have some fiber left over. I just toss it back in with the sifted flour. For lighter cakes and other baked goods, I leave out the remaining fiber.

Add the shortening to the dry ingredients. Cut the shortening in using a fork, whisk or pastry cutter until your ingredients resemble large grain sand.

Make a well in the middle of your bowl. Add pumpkin and carbonated beverage to the well. Begin mixing wet ingredients and then start folding it into your dry ingredients.

Mix until dough ball forms.
Turn out dough onto a flour dusted surface.

Roll or pat the dough out to about 1/2 inch thickness.

Gently rub layer of  shortening on the top of the dough and fold into 3rds. This will create a layered biscuit that opens easily without cutting.
 

Roll or pat out again to about 1/2 inch thickness.
Cut into 8 squares or use a biscuit/cookie cutter to cut out circles. I make square biscuits, so I am able to use all the dough without rolling out again.

I use a 9.5x13.5 baking dish that is 2 inches high. You can use a smaller pan, but you want to be sure your biscuits have room to rise.
To prepare the pan, put 1/2tbs coconut oil in the pan and put it into the oven until oil melts.
Rub the oil around the bottom and sides of the pan.

When you lay your biscuits in the pan, you can put one side down and then flip them, so that each side has some oil on them.

Bake at 350 until fluffy and cooked thoroughly. About 15 minutes.

Enjoy! They're especially delicious with Pumpkin Butter!