Pumpkin Sourdough Biscuits

Who loves biscuits? Change up your basic biscuit recipe with Pumpkin Sourdough Biscuits. Pumpkin Sourdough Biscuits are buttery, tender, and the perfect pairing for any crisp Fall morning. Made with pumpkin puree, Sourdough Starter, and a few other ingredients, these Fall-inspired breakfast items are sure to start any morning on the right foot.

Pumpkin Sourdough Biscuit Ingredients

• King Arthur Organic All-Purpose Flour
• King Arthur Organic Whole Wheat Flour
• Baking Soda
• Pink Salt
• Pumpkin Spice
• Unsalted Butter, Grated
• Organic Pumpkin Puree
• Active Sourdough Starter

Crafting the Pumpkin Sourdough Biscuit Dough

1. First, in a large mixing bowl, combine the dry ingredients, and stir with a fork or Dutch Whisk.
2. Next, add in the wet ingredients; combine with the Dutch Whisk.
3. Then, grate the cold, butter into the rest of the ingredients.
4. Using your hands, incorporate the butter into the dough until it comes together.
5. Finally, the Pumpkin Sourdough Biscuit dough is ready!

Combine the Dry Ingredients

Combine the Wet Ingredients

Grate the Butter

The Biscuit Dough is Ready!

Folding and Stacking the Biscuit Dough

1. First, lightly flour a kitchen surface such as your counter.
2. Next, place the biscuit dough on top of the floured surface.
3. Then, pat the biscuit dough down by using your hands until you form a 1-inch thick rectangle.
4. Next, fold the dough over itself.
5. Then, use a Bench Scraper or a sharp knife, to cut the dough in half.
6. Next, place the divided dough on top of each other (like a layer or stack).
   • Note: Ensure you are getting the dough to be about 1 inch thick each time you stack or layer the biscuit dough. You can do this by gently pressing your hands on the dough.
7. Then, repeat steps 4-6 at least 3-4 times.
8. Finally, on the last fold and stack, press the dough down, using your hands, to form that 1-inch thick rectangle. Now, the dough is ready to be cut into biscuits.

Place the Biscuit Dough on Top of the Lightly Floured Surface

Press the Dough Down with Your Hands

Fold, Then Cut the Dough in Half

Place the Divided Dough On Top of the Other

Repeat the Process; Now the Biscuits Are Ready to Be Cut!

Cutting the Biscuits

1. First, place a Cast Iron Skillet into the oven and preheat to 400 degrees Fahrenheit.
2. Using a biscuit cutter (size of your choice), gently place the cutter on top of the dough and press down.
3. Next, repeat the process of folding, stacking, and pressing the dough down to cut more biscuits (trust me, it’s worth the time and effort).
4. Then, continue to cut more biscuits until all (or most) of the dough is used.
5. Finally, place each cut raw biscuit onto a parchment-lined baking sheet.
   • Note: Be careful not to twist the cutter when cutting out the biscuits as this creates a tougher biscuit.
   • Note: You may also consider chilling the biscuits for at least 15 minutes prior to baking them, to help the butter chill, and create a flakier biscuit.

Cut the Biscuit Dough with a Biscuit Cutter

Place the Biscuits on a Parchment Sheet

Baking and Serving the Pumpkin Sourdough Biscuits

1. Once the oven and Cast Iron Skillet are preheated, carefully remove the Cast Iron Skillet.
2. Next, place a tbsp of butter into the bottom of the Cast Iron Skillet and ensure it melts fully.
3. Then, carefully place the raw biscuits into to Cast Iron Skillet.
4. Next, place the Cast Iron Skillet back into the oven, and bake the biscuits for 15-18 minutes.
5. Then, remove the baked biscuits from the oven and allow them to cool slightly.
6. Finally, serve with Peach butter, local or raw honey, or regular butter, and enjoy!

Place a Tab of Butter in the Cast Iron Skillet

Nestle the Pumpkin Sourdough Biscuits in the Skillet

Bake for 15-18 Minutes

Serve Hot or Warm and Enjoy!

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Pumpkin Sourdough Biscuits

Yield: 24

Prep Time: 12 minutes

Cook Time: 18 minutes

Total Time: 30 minutes

Who loves biscuits? Change up your basic biscuit recipe with Pumpkin Sourdough Biscuits. Pumpkin Sourdough Biscuits are buttery, tender, and the perfect pairing for any crisp Fall morning.

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Ingredients

• 1 c. King Arthur Organic All-Purpose Flour
• 1/2 c. King Arthur Organic Whole Wheat Flour
• 1/2 tsp. Baking Soda
• 1/2 tsp. Pink Salt
• 1 tsp. Pumpkin Spice
• 1/2 c. Cold, Unsalted Butter, Grated
• 1/2 c. Organic Pumpkin Puree
• 1 c. Active Sourdough Starter

Instructions

Crafting the Pumpkin Sourdough Biscuit Dough

1. First, in a large mixing bowl, combine the dry ingredients, and stir with a fork or Dutch Whisk.
2. Next, add in the wet ingredients; combine with the Dutch Whisk.
3. Then, grate the cold, butter into the rest of the ingredients.
4. Using your hands, incorporate the butter into the dough until it comes together.
5. Finally, the Pumpkin Sourdough Biscuit dough is ready!

Folding and Stacking the Biscuit Dough

1. First, lightly flour a kitchen surface such as your counter.
2. Next, place the biscuit dough on top of the floured surface.
3. Then, pat the biscuit dough down by using your hands until you form a 1-inch thick rectangle.
4. Next, fold the dough over itself.
5. Then, use a Bench Scraper or a sharp knife, to cut the dough in half.
6. Next, place the divided dough on top of each other (like a layer or stack). (Note: Ensure you are getting the dough to be about 1 inch thick each time you stack or layer the biscuit dough. You can do this by gently pressing your hands on the dough).
7. Then, repeat steps 4-6 at least 3-4 times.
8. Finally, on the last fold and stack, press the dough down, using your hands, to form that 1-inch thick rectangle. Now, the dough is ready to be cut into biscuits.

Cutting the Biscuits

1. First, place a Cast Iron Skillet into the oven and preheat to 400 degrees Fahrenheit.
2. Using a biscuit cutter (size of your choice), gently place the cutter on top of the dough and press down.
3. Next, repeat the process of folding, stacking, and pressing the dough down to cut more biscuits (trust me, it's worth the time and effort).
4. Then, continue to cut more biscuits until all (or most) of the dough is used.
5. Finally, place each cut raw biscuit onto a parchment-lined baking sheet. (Note: Be careful not to twist the cutter when cutting out the biscuits as this creates a tougher biscuit. You may also consider chilling the biscuits for at least 15 minutes prior to baking them, to help the butter chill, and create a flakier biscuit).

Baking and Serving the Pumpkin Sourdough Biscuits

1. Once the oven and Cast Iron Skillet are preheated, carefully remove the Cast Iron Skillet.
2. Next, place a tbsp of butter into the bottom of the Cast Iron Skillet and ensure it melts fully.
3. Then, carefully place the raw biscuits into to Cast Iron Skillet.
4. Next, place the Cast Iron Skillet back into the oven, and bake the biscuits for 15-18 minutes.
5. Then, remove the baked biscuits from the oven and allow them to cool slightly.
6. Finally, serve with Peach butter, local or raw honey, or regular butter, and enjoy!

Notes

These biscuits are the tastiest eaten the day they are baked. However, if you have leftovers, it is recommended that you store them in an airtight container, on the counter, for up to 3 days.

On the other hand, prior to baking the biscuit dough, you can freeze the biscuits on a nonstick baking sheet, and then transfer them into a Ziploc bag. Store them in the freezer for up to 3 months, and bake for 15-20 minutes.

Nutrition Information:

Yield: 12 Serving Size: 2
Amount Per Serving: Calories: 180Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 152mgCarbohydrates: 24gFiber: 2gSugar: 0gProtein: 4g

Nutritional information isn't always accurate, so please consult your doctor prior to consuming if you have questions or concerns.