Light, tender and perfectly flaky, these Pumpkin Cheddar Biscuits are the perfect savory side to all your fall soups and stews.
Would you say you’re more of a night owl or an early bird? My daughter asked me this question the other day, and we laughed at how she is clearly a morning person (as is my husband), while my son and I veer more toward night owl tendencies. But it didn’t seem to matter the other evening, because here we were on a Monday night, out at a concert with friends, and both yawning profusely as we waited for the group to take the stage. My watch ticked past 9:45 pm and I looked around the arena, wondering — am I the only exhausted person here? How are we all going to wake up for school/work/etc. tomorrow?
It could just be that I want to hibernate more as the nights get colder.
Hibernate and bake. On repeat.
My love for pumpkin continues, and since I always seem to have an odd amount of canned pumpkin leftover in my refrigerator, I continue to find more ways to throw it in everything. These Pumpkin Cheddar Biscuits, I’m finding, is once of those things, and perfect for those hibernation-worthy nights. They’re so good on their own, with a smear of butter and sprinkling of salt, but you’ll also love how these little savory bites go with just about everything fall. From pumpkin soup to a piping cup of chili, it’s perfect for dunking or that side nibble after each bite.
And then afterwards, you’re ready for climbing into bed for that most awaited rest.
More delicious recipes to bake this fall:
Pumpkin Cheddar Biscuits
- 2 cups all-purpose flour plus more for working the dough and cutting
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 6 tablespoons unsalted butter cold and cut into cubes
- 1 cup pumpkin puree
- 1 cup sharp cheddar cheese shredded
- 1 tablespoons chives finely chopped
- 1/2 cup whole milk
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.
- In the bowl of a food processor, mix together the flour, baking powder, salt and baking soda until blended. Add the butter, and pulse until you have coarse crumbs. Add the pumpkin, cheddar cheese and chives, and pulse a few more times until it is mixed into the crumbs. Add the milk and mix until it just combined, making sure not to overwork the dough. The dough should be rather sticky.
- On a floured working surface, dump out the dough and gently pat it until it is about 1/2 inch thick. Fold the dough over 5 times, then gently press the dough until it is 1 inch thick. There is no need to use a rolling pin, but try to make sure the dough is a uniform height. If you find that the biscuits are too wet, gradually sprinkle in additional flour as you fold the dough.
- Flour a 2 inch cutter and cut the biscuits out and transfer to the baking sheet, placing them about 1/2 to 1 inch apart. Take any scraps of dough and gently form and cut the biscuits again.
- Bake for about 10 minutes, or until the biscuits are golden and fluffy. Enjoy as soon as possible out of the oven.