PUMPKIN WHOLE WHEAT FLUFFY BISCUIT

Pumpkin Whole Wheat Fluffy Biscuit image

Want a biscuit full of fall flavors? Try these light and fluffy pumpkin biscuits. The biscuit itself is not sweet and has hints of fall flavors. Flaky, they're delicious out of the oven with a pat of butter or smear of pumpkin butter. If you opt to make the icing, it adds sweetness and more fall flavor to the biscuit. The perfect biscuit for any occasion and would be tasty to serve during the holidays.

Provided by Sandi Weiso Brown @sis03

Number Of Ingredients 18

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Ingredients

1 cup(s) all-purpose flour (I use unbleached)
1 cup(s) whole wheat flour
4 3/4 teaspoon(s) baking powder
3/4 teaspoon(s) salt (or 1/2)
3 tablespoon(s) brown sugar
1/2 tablespoon(s) sugar (or add more brown sugar)
1 teaspoon(s) pumpkin pie spices
1/4 cup(s) butter or margarine
1 tablespoon(s) honey (can be omitted)
1 cup(s) pure pumpkin puree (not pumpkin pie mix)
TOPPING/GLAZE
2 tablespoon(s) caramel syrup/topping
1 teaspoon(s) real maple syrup
ALTERNATIVE ICING (SLOWER BUT BETTER)
4 cup(s) powdered sugar
4 1/2 teaspoon(s) pumpkin pie spices
1 tablespoon(s) canned pumpkin puree (use from remaining above)
3-4 tablespoon(s) half and half (can use soy or almond milk, just start with less)

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!