Pumpkin Biscuits
This guilt-free version of the favorite holiday pastry is warm, flaky, and super yummy.
Servings: 12 people
Calories: 184kcal
Ingredients
Wet Ingredients
- 1 cup pumpkin puree unsweetened, canned (be sure to choose unsweetened puree, not pie filling) or homemade
- 1 cup buttermilk cold (low fat will work) or unsweetened coconut milk (from a carton)
Dry Ingredients
- 2 1/4 cups white whole-wheat flour
- 3 tablespoons brown coconut sugar or honey
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher or sea salt
Add Last
- 1/2 cup pure butter (8 tablespoons) chilled or solid coconut oil (if not already solid, coconut oil will turn into a solid once chilled in fridge for half hour or more)
Instructions
- Preheat oven to 450 degrees.
- Line a baking sheet with parchment paper or use a nonstick baking sheet.
- Whisk the pumpkin puree and milk together. In a large bowl, add all of the dry ingredients. Stir well to combine.
- Add coconut oil on the top of the dry mix by tablespoons. Then use your fingers to mix the dry ingredients with the oil, until coarse pea-sized crumbs are formed. Stir in the pumpkin mixture until a wet dough is created.
- Sprinkle the work surface with flour and place the dough on the surface, forming into a 1-inch thick disc. Using a small (2-inch) biscuit cutter or the top of an empty, clean aluminum can (such as the pumpkin puree can), stamp out biscuits. Use any remaining dough scraps to form a new 1-inch thick disc, and stamp out more biscuits.
- Arrange biscuits on the prepared baking sheet so that they are not touching. Bake for 15 minutes, until they have risen and are golden brown on the edges. Enjoy warm or cooled to room temperature.
Nutrition
Serving: 1biscuit | Calories: 184kcal | Carbohydrates: 23g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 1mg | Sodium: 266mg | Fiber: 3g | Sugar: 5g |
| SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8