Pumpkin Biscuits with Maple Cinnamon Whipped Butter
These Pumpkin Biscuits with Whipped Maple Cinnamon Butter make for the ultimate fall breakfast treat. These soft fluffy biscuits are made with real pumpkin and a hint of warm spices. The only thing better than these biscuits, hot and fresh out of the oven, is having one slathered up with sweet and creamy Maple Cinnamon Whipped Butter.
Preheat the oven to 450 degrees. Line a baking sheet with foil or parchment paper if desired, and coat with non-stick spray.
Add the flour, baking powder, salt, cinnamon, nutmeg and brown sugar to a mixing bowl or food processor along with the cold butter cubes. Use a pastry cutter or pulse the mixture in your food processor until it forms a coarse crumb texture.
Add the pumpkin purée and milk to the mixture and combine until a sticky, shaggy dough comes together.
Dust a clean counter or surface with flour and turn out the dough. Use your hands to knead the dough a few times until the dough comes together in a ball.
Use a rolling pin that’s been dusted with flour to roll out the dough to about a 1/2-1 inch thickness. Use a biscuit cutter, or the rim of a mason jar, to cut out biscuits, and add them to the prepared baking sheet. You will have to reknead and roll out the dough a few times to get as many biscuits as possible from it.
Bake the biscuits for 15 minutes until they get fluffy and darken in color. Remove from the oven and serve with whipped maple cinnamon butter if desired.
To make the Whipped Maple Cinnamon Butter
Add all the ingredients to a mixing bowl and use an electric beater to whip the mixture until its totally combined and the texture is smooth.
* I recommend cutting up your butter and sticking it in the freezer for 10-15 minutes before using.
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