Ingredients
- 1 ½ cups all-purpose flour (187g; fluffed, spooned & leveled)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons cold butter, cut into small pieces
- ¾ cup pumpkin puree
- ½ cup Greek yogurt
- For the topping:
- 2 tablespoons butter, melted
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in the cold butter using a pastry cutter or fork until mixture forms small pea-sized crumbs.
- In a separate bowl, mix together pumpkin puree and Greek yogurt until smooth.
- Add wet mixture to the dry ingredients and mix until just combined. Use hands if needed.
- Turn dough out onto a lightly floured surface. Knead a few times, then pat into a ¾-inch thick disk.
- Use a 2–3 inch round cutter to cut out biscuits and place on prepared baking sheet.
- Brush tops with melted butter.
- Bake for 12–14 minutes, or until biscuits are set and lightly golden.
- Cool slightly and serve warm.
Notes
- For added flavor, serve with optional whipped honey butter: Mix 4 tablespoons softened salted butter with 1–2 tablespoons honey and a pinch of sea salt.
- Don't overwork the dough to ensure light and fluffy biscuits.
- You can substitute sour cream for Greek yogurt if preferred.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 biscuit
- Calories: 208
- Sugar: 4g
- Sodium: 313mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1.8g
- Protein: 6g
- Cholesterol: 23mg
