These biscuits feature pumpkin's savory side over its sweet, and are a testament to this fall favorite's true versatility and popularity. We've used pumpkin pie spice to accent the biscuits' flavor, and our Vermont cheese powder and grated cheddar cheese to turn them into a savory mealtime treat.
Position a rack in the top third of your oven, and preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment.
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl, whisk together the flour, cheese powder, baking powder, salt, and pumpkin pie spice.
Work in the butter just until the mixture is unevenly crumbly.
Toss the cheddar with the flour mixture, then add the pumpkin.
Stir until the dough is evenly moistened and holds together, adding milk a tablespoon at a time if necessary.
Turn the dough out onto a lightly floured work surface, and flatten it into a 3/4" disk.
Cut the biscuits with a 3" round cutter and space them on the prepared pan.
Brush the tops of the biscuits with milk or melted butter, and bake them for 18 to 20 minutes, until they're golden brown.
Remove the biscuits from the oven and serve them warm, as is or with butter.
Want to use fresh pumpkin purée rather than canned? It’s simple to make your own; see how it’s done.
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