BLESS THIS MESS
Today I’m sharing a recipe that is the epitome of autumn: Pumpkin Biscuits. They are light, fluffy and will make your house smell amazing.
Preheat the oven to 450 degrees F. 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.
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.
Bake for about 15 minutes until the tops are golden-brown. Remove the biscuits from the oven and serve hot.