Best Pumpkin Whole Wheat Fluffy Biscuit Recipes

PUMPKIN BISCUITS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Butter one large cookie sheet.
• Stir together the flour, brown sugar, baking powder, salt, nutmeg, cinnamon and ginger. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Stir in the pumpkin and mix to form a soft dough.
• On a lightly floured surface pat the dough out to 1/2 inch thick. Cut out biscuits with a round 2 inch cutter. Place biscuits on the prepared cookie sheet.
• Bake at 400 degrees F (205 degrees C) for 15 to 20 minutes. Serve warm from the oven.

PUMPKIN WHOLE WHEAT FLUFFY BISCUIT

Steps:

• In a medium to large bowl, thoroughly combine flours, baking powder, sugars, pumpkin pie spice, and salt.
• Cut in slightly softened butter and honey (use scant tbsp of honey) until mixture looks like coarse bread crumbs.
• Slowly combine into the mixture the pumpkin puree: first 1/2 cup, then 1/4 cup, then last 1/4 cup. This makes it easier to get the dough mixed evenly.
• Turn dough out onto lightly floured board/counter top. Knead 8-12 times until smooth enough to roll out, but not too smooth.
• Roll dough to about 1/2 to 3/4 inch thickness; cut out using about a 2 to 2 1/2" cutter. Makes about 12 (I usually get a baker's dozen.)
• Place biscuits on ungreased baking pan about 1" apart.
• Bake in a pre-heated oven at 450 degrees for 10 to 12 minutes (mine are usually done between 10 and 11, so check at 10) until lightly browned. I cool slightly on a rack. Best served warm or warm about 10 seconds in the microwave.
• For the icing (instead of caramel topping) prepare BEFORE biscuits are baked. In a large bowl, beat powdered sugar, pumpkin pie spice, pumpkin, and just enough half-and-half with whisk until smooth and thick glaze forms. Set aside until biscuits are baked.
• Immediately and gently, place a freshly baked biscuit into the icing mixture. Coat each side well and place on a cooling rack until the icing is set.
• If you want to quickly sweeten some of the biscuits, with a fast and easy topping, mix the caramel syrup or ice cream topping with the maple syrup. Heat in microwave 15 seconds, and spoon over about 6 biscuits. If you want to do more, double the recipe. I use this for a fast job! They're good plain or with butter, too.
• **If you like, add 1/2 to 1 cup chopped nuts, coconut, raisins, dates, or white chocolate chips or other ingredients to suit your taste!

FLUFFY WHOLE WHEAT BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine all-purpose flour, whole wheat flour, baking powder, sugar, and salt in bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs; stir in buttermilk until just moistened.
• Turn dough out on a lightly floured surface; knead gently 8 to 10 times. Roll to about 3/4-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place biscuits on an ungreased baking sheet.
• Bake in preheated oven until biscuits are lightly browned, 10 to 12 minutes.

FLUFFY WHOLE WHEAT BISCUITS

Steps:

• In a medium bowl, combine flours, baking powder, sugar, and salt; mix well. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. , Turn out onto a lightly floured surface; knead gently 8 to 10 times. Roll to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter and place on an ungreased baking sheet. Bake at 450° for 10-12 minutes or until lightly browned. Serve warm.

TWO-STEP WHOLE WHEAT PUMPKIN BARS

Steps:

• Combine all ingredients in bowl and mix well.
• Bake in greased 9x13 baking pan for 25-30 minutes at 350 degrees; cool on wire rack.