Description
Light, fluffy, easy whole wheat drop biscuits with pumpkin flavor. Serve with honey or cinnamon-flavored butter.
Ingredients
- 1 cup Non-fat Milk
- 1 teaspoon Vinegar
- 1 cup Whole Wheat Flour
- 1 cup All-purpose Flour
- 2 Tablespoons Brown Sugar
- 2 teaspoons Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- ½ teaspoons Nutmeg
- 2 Tablespoons Butter, Unsalted, Cold, Cut Into Pieces
- 1 cup Canned Pumpkin (not Pie Filling)
- 1 cup Non-fat Milk
- 1 teaspoon Vinegar
- 1 cup Whole Wheat Flour
- 1 cup All-purpose Flour
- 2 Tablespoons Brown Sugar
- 2 teaspoons Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- ½ teaspoons Nutmeg
- 2 Tablespoons Butter, Unsalted, Cold, Cut Into Pieces
- 1 cup Canned Pumpkin (not Pie Filling)
Preparation
Preheat oven to 425ºF. Line a baking sheet with parchment paper.
In a measuring cup, add milk and vinegar; mix until combined. Set aside.
In a large bowl, mix together whole wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and nutmeg. Add butter, and with the back of a fork, break up the butter until the flour resembles coarse crumbs.
In a medium bowl, add milk mixture and pumpkin. Whisk together until combined. Pour pumpkin mixture into flour mixture and stir until just combined. Do not over-stir.
Drop about ⅓ cup of batter about 2″ apart onto prepared baking sheet. Bake in oven for 12–15 minutes, until lightly golden brown. Let cool for 5 minutes, serve warm.
Serve with honey butter or a drizzle of honey. Can be frozen for up to 3 months.
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