These flaky Pumpkin Drop Biscuits are so deliciously light and buttery, you'll never make homemade yeast rolls again!
My family loved those sour cream and chive drop biscuits so much, that I decided to put a new twist on them. Say hello to these amazing Pumpkin Drop Biscuits!
Welcome to Fall everyone, where it's all about apples and pumpkins. I know some of you have a tumultuous relationship with pumpkin. You either love it or hate it.
Though I do prefer all things apple over pumpkin, there are many recipes made with pumpkin that I'm sure you can get on board with. And I hope these biscuits are one of them!
WHAT are DROP BISCUITs?
Making drop biscuits by scratch is super easy. It's made by dropping a spoonful of dough onto a baking sheet; which gives it an irregular shape once baked. They also have more liquid than a rolled biscuit and the dough is moister so it can’t be rolled.
Drop biscuits also don’t rise as much as a typical biscuit or roll. The best part is that you don't need yeast to make them! Especially since it's sometimes hard to find during a pandemic.
I know. I tried and failed numerous times until my local grocery store was finally able to stock some recently. Don't get me wrong, breads using yeast are totally yummy, but they do take more time because of the time required to rise.
With drop biscuits, there is no rising so they can be ready from start to finish in less than 30 minutes!
How do you make Pumpkin Drop Biscuits?
For this recipe you'll need all purpose flour, baking powder, baking soda, ground nutmeg, salt, pumpkin puree, shredded Cheddar cheese, fresh sage and cold butter.
Start by combining all of the dry ingredients in a mixing bowl and mix well. Next, add the pumpkin, cheese, and sage. Using a box grater, shred the cold butter into the mixture; then mix together with a wooden spoon.
Drop the batter onto a baking sheet lined with parchment paper with a kitchen tablespoon; leaving approximately 2-inches in between.
Place in a preheated 425 degree F oven and bake for 12-15 minutes; just until the biscuit puffs up and the bottom is golden brown. Serve warm.
These Pumpkin Drop Biscuits were so easy to make, delicious and so flaky. Because they hardly take any time to make, you can make them during the week or serve during the holidays. ~Enjoy!
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Pumpkin Drop Biscuits
Ingredients
- 1 ½ cup all purpose flour
- ½ tablespoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup pumpkin puree
- ¼ cup shredded cheddar cheese
- 1 tablespoon chopped fresh sage
- 5 tablespoons butter
Instructions
- Preheat oven to 425 degrees F.
- Combine all of the dry ingredients in a mixing bowl and mix well.
- Next, add the pumpkin, cheese, and sage. Using a box grater, shred the cold butter into the mixture; then mix together with a wooden spoon.
- Drop the batter onto a baking sheet lined with parchment paper with a kitchen tablespoon; leaving approximately 2-inches in between.
- Place in the oven and bake for 12-15 minutes; just until the biscuit puffs up and the bottom is golden brown. Serve warm.
Related Recipes
Sour Cream and Chive Drop Biscuits
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