Spiced Pumpkin Biscuits

  • rositafresita59 Posted: 11/01/10
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    These biscuits are delicious!! The recipe is a keeper. I used 1 cup of un-bleached flour and 1 cup of whole wheat. They turned out perfect.

  • PenelopeRB Posted: 01/29/11
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    Very good, nice flavor. Tasty with maple syrup or maple butter.

  • Brittiny Posted: 11/02/09
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    Delicious! I had them with honey as a dessert and with veggie sausage for breakfast. I'll definitely make again.

  • hilty1 Posted: 12/05/08
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    Excellent Flavor - sweet enough from the honey, yet good spice from the pumpkin too. And it's easy to make as well - I made them during a weeknight just because I had the ingredients on hand. Make sure to have enough flour on hand when working with the dough! My oven needed an extra few mins for optimum golden browning.

  • cookinglightfan Posted: 11/29/08
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    I love this recipe! These were excellent tasting biscuits that were well received at Thanksgiving this year! Mine were flatter that the picture, but I think it was my lack of experience in working with dough (and having a pastry blending tool would have helped too). I found the dough to be very sticky to work with. A nice and unusual twist to holiday or special dinner!

  • dani123 Posted: 10/31/10
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    These were good, but beware of the cooking time. I set the timer for 14 minutes and checked on them at 12 minutes; they were already a bit overdone. I think they would taste even better had they been cooked just right!

  • BiteSize Posted: 10/20/10
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    Turned out well the second time I made them. The less stirring of the dough the better these biscuits came out. My mini biscuits came out nice and buttery with a festive fall taste. They were almost flaky layered biscuits, but not quite. :)

  • steponme Posted: 12/27/10
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    I made these x-mas morning. This dough was so sticky and I'm pretty sure my flour measurement was accurate. I had to keep adding flour so I could work with it. After all that, the biscuits taste just okay; nothing special.

  • andrealars Posted: 10/18/10
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    Excellent recipe; made beautiful batter and tasty biscuits. Outstanding with honey butter!

  • JessicaLuu Posted: 06/08/10
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    The pumpkin flavor was there but not overwhelming. I made them for my husband's coworkers and was sad to give them away. Will definitely make again.

  • Vaugirard12 Posted: 12/26/10
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    Because of all of the reviews regarding sticky dough, I put my flour mixture in a great big bowl (very, very big). I made a hole in the center of the flour to add the wet mixture then folded in the flour. Afterwards, with a bowl of extra flour on the side, I was able to knead in the bowl-- much, much easier. Instead of cutting the dough with a round cutter, I cut the 9 x 5 oblong into rectangles. They cooked up nicely and I didn't have as much of a mess to clean up! We're going to add some ham, cheese and scrambled eggs, wrap in tin foil and freeze-- to pop in the oven for a quick breakfast sandwich.

  • AspenGirl88 Posted: 11/02/10
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    I'm at a high altitude, and even with all my tricks these biscuits didn't puff up too high. However, they didn't turn out like hockey pucks either, which is a common theme among biscuits in high-altitude baking. I also used whole-wheat flour (all I had on hand) so that might explain the lack of rise, but they were still good. They had great layers and a soft, spongy texture. I brought them to work and set them out with some honey butter, and they were gone in no time flat. Yum. The pumpkin was a bit lost in this recipe, but I also used homemade pumpkin puree, which has a less-pronounced pumpkin taste than the canned variety. And I added more flour than needed - the dough was too sticky. Overall, a good recipe. I'll make them again!

  • Cansas Posted: 10/23/11
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    Love these with bacon!

  • bobsclock Posted: 11/03/11
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    These are wonderful! The light orange hue is beautiful and the taste with that hint of pumpkin is excellent. As others have mentioned, the dough was exceptionally sticky... I ended up adding more flour to get a better consistency (would estimate at least an extra 1/4 - 1/2 cup by the time I finished kneading, rolling and cutting). The biscuits were light and fluffy and baked up tall. Delicious all by themselves but also good with some maple syrup!

  • portland Posted: 11/27/11
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    ok, rises nicely. pretty biscuit and easy to make

  • wendyedit Posted: 12/27/11
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    I get requests for this recipe every time I make them. A hit with children and adults. No one can believe they are a "light" recipe, because they are so buttery and flaky. Husband even forgot to add the butter until after mixing the dough last time, and they still came out flaky.

  • Kazzygurl Posted: 11/08/12
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    The dough was also quite sticky for me and I also had to add additional flour. I typically have good success with dough; however, the biscuits did not rise or flake much at all. I love everything pumpkin, but I was disappointed with the flavor. I could taste hints of honey and pumpkin, but it seemed dull.

  • tinasweep Posted: 06/14/12
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    The first time around when measuring the honey by weight the dough was a sticky mess and the 1 3/4-inch biscuit cutter yielded 18 tiny, dense servings that did not rise in the oven. The second time I reduced honey down to about 1 3/4 tablespoon (or 36g) and cut the butter to 4 tablespoons. During the kneading phase I added an additional 1/4 cup flour to prevent sticking, then rolled the dough into 1/2-inch thickness and cut 14 biscuits using a 2 1/2-inch biscuit cutter. I also increased the oven temperature to 450-degrees and baked the biscuits for the full 14 minutes. They turned out perfect, tall and nicely browned with plenty of moist and sweet layers to pull apart. The second time was the charm.

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