Warm Flaky Healthy Pumpkin Biscuits

Voila. Voila. Voila.

Grandma’s warm, flaky, healthy, pumpkin-y, biscuit-y goodness.

I actually attempted to replicate my mother-in-law’s pumpkin biscuits for Thanksgiving today. And I must say, if I do say so myself, they were actually quite good. Delicious even. Truly made us think of home. The farm. And cold, Canadian winters.

Here’s what I used:

INGREDIENTS:

1 3/4 cups of all purpose flour (you can use whole wheat as well)
1/4 cup of brown sugar
2 1/2 tsp. of baking powder
1/2 tsp. of salt
1/2 cup of cold butter
3/4 cup of pumpkin puree
1/2 cup of buttermilk

DIRECTIONS:

Preheat oven to 425 degrees. In a large mixing bowl, combine flour, brown sugar, baking powder and salt. Cut in butter until mixture looks like coarse crumbs. (If you don’t have a pastry blender, you can use 2 butter knives and cut the butter into pea size amounts.) Combine the buttermilk and pumpkin puree into the dry mixture until moistened. Take the mixture on to a floured surface and knead only 8-10 times. Do not over-knead. Finally, roll out the dough to a one inch thickness. Cut out with a small round cookie cutter. (I used a small 2 inch diameter glass). Place on a greased baking sheet, placed one inch apart. Bake for 16-18 minutes or until golden brown. (Should make approximately 16 small biscuits.)