INGREDIENTS:
2 cups Bob's Red Mill all-purpose flour
1 tablespoon baking powder
2 tablespoons granulated sugar
1 teaspoon salt
6 tablespoons cold unsalted butter
1 cup pumpkin puree
⅓ cup milk (I prefer whole milk)
INSTRUCTIONS:
Preheat the oven to 450 degrees F., and line a baking sheet with parchment paper or a baking mat.
In a medium mixing bowl, add the Bob's Red Mill flour, baking powder, sugar and salt. Stir to combine.
Using the largest holes of a box grated, grate the cold butter into the flour mixture in the bowl.
Use a fork or small spoon to gently stir the butter into the flour.
It's ok to still have chunks of butter, they just need to be fully covered in the flour.
Make a well in the center of the flour mixture and add the pumpkin puree and milk.
Gently stir to combine just until the mixture comes together.
Dump the mixture out onto a lightly floured surface and sprinkle the top of the dough with a little additional flour.
Fold the dough in half and gently press it down.
Do this folding in half a few time, adding a little flour as need.
A small amount of kneading will help your biscuits have fluffy layers.
Use a rolling pin or your hands to gently roll or pat the dough so that it is 1.5 to 1 inches thick.
Use a 3-inch biscuit cutter to cut the dough into circle, gathering and rerolling all the dough.
This recipe will make 12 biscuits.
Place the cut biscuits into the prepared pan.
Brush the tops of the biscuits with extra milk if you'd like to help them be a little more brown in color after baking.
Bake for about 15 minutes until the tops are golden-brown.
Remove the biscuits from the oven and serve hot.
