Ingredients
The following ingredients have 12 Servings
- 1 3/4 c. flour
- 3 tbsp. brown sugar
- 2 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 8 tbsp. cold unsalted butter
- 1 c. canned pumpkin puree (chilled)
- 1/3 c. buttermilk or sour milk (I used sour milk)
- 1 c. dried cranberries
- 1 tbsp. salted butter (melted)
Instruction
- In a large bowl, combine flour, brown sugar, baking powder, baking soda, and salt.
- Use a grater to grate in the cold butter, mixing until it resembles coarse meal with some small lumps of butter remaining.
- In a small bowl, whisk together the pumpkin puree and buttermilk.
- Add the pumpkin mixture and the dried cranberries to the flour mixture, stirring until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and knead gently, 5-6 times, or until dough comes together, but is still slightly lumpy.
- Shape into a disk, about 1-inch thick.
- Using a 2-inch biscuit cutter or round cookie cutter, cut out biscuits as close together as possible.
- Arrange the biscuits into lightly greased 8-inch round cake pans, leaving about 1/2-inch space between them.
- Brush each biscuit with melted butter.
- Bake at 425 degrees for 18-20 minutes, or until they're pale golden brown at the edges. Best served warm, but delicious in any form!
