Pumpkin-Parmesan Biscuits

Alright, I wanted to give you options for the bread that you can serve at your next holiday meal. These would be perfect on your Thanksgiving dinner table.  I’ve given you a couple of fantastic ideas (well, I like to think they are fabulous) already with my Grandma’s Quick Yeast Rolls and Paula Deen’s Fluffy Sweet Potato Biscuits. Here’s another great idea for you. Who would have thought to pair pumpkin with a biscuit? I certainly wouldn’t have! So when I found these I was very excited to try them! I don’t know if I’ve mentioned it before, but I didn’t grow up with pumpkin anything. No pumpkin pie. No pumpkin… well.. what else do you make with pumpkin? So I’m quickly becoming a fan. These were yet another selling point as to why so many people seem to rave about the yummy fall vegetable. It is a vegetable right? Anyway. Give these a go.  They are delicious [and VERY bright!]!

Pumpkin Parmesan Biscuits

Course: Side Dish

Cuisine: American

Keyword: Pumpkin Parmesan Biscuits

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 20

Calories: 108 kcal

Author: Yvonne

If you're looking for something different to serve with your next family dinner or holiday meal, these Pumpkin Parmesan Biscuits do not disappoint!

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Ingredients

• 2 c. all-purpose flour plus more for dusting
• 1 tbsp. baking powder
• 1 tbsp. sugar
• 1 tsp. salt
• 2 tbsp. grated parmesan cheese
• 1 stick cold unsalted butter diced, plus melted butter for brushing
• 1/2 c. canned pumpkin
• 1/4 c. heavy cream

Instructions

1. Preheat oven to 400 F. Line a baking sheet with parchment paper or a silicone baking mat. Whisk the flour, baking powder, sugar, and salt in a large bowl. Whisk in 1 tbsp. parmesan. Add the diced butter and work it in with a pastry cutter (or two forks) until the mixture looks like coarse crumbs.

2. Mix the pumpkin and cream in a small bowl and pour over the flour mixture. Mix with your hands or a fork to make a soft dough.
3. Turn the dough onto a lightly floured surface and roll out into a 3/4-in thick rectangle using a floured rolling pin. Cut out biscuits using a 2-in round cutter and place 2-in apart on prepared baking sheet. Brush tops with melted butter and sprinkle with remaining tbsp. parmesan cheese.
4. Bake 15-20 minutes until golden brown. Transfer baking sheet to a rack and let cool slightly before serving.

Recipe Notes

Adapted from Food Network Magazine, Thanksgiving Issue Volume 4, Number 9 11/2012

Nutrition Facts

Pumpkin Parmesan Biscuits

Amount Per Serving

Calories 108 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Cholesterol 5mg2%

Sodium 120mg5%

Potassium 116mg3%

Carbohydrates 19g6%

Sugar 1g1%

Protein 3g6%

Vitamin A 975IU20%

Vitamin C 0.2mg0%

Calcium 55mg6%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.