A delightful breakfast, brunch or dessert treat!
I am a really big fan of pumpkin pie and every time I make one, I reserve a piece for myself to enjoy at breakfast the next day. I recently was thinking about new ways to get my pumpkin pie fix when I didn’t have the time or inclination to make a whole pie, and I realized that biscuits would be the perfect vessel for that sweet spiced filling. These are so good ‘as is’ but if you want to take them to the next level, by all means add the cream cheese glaze. And if you love biscuits as much as I do, be sure to use the search tool on this site to find some other creative and delicious biscuit recipes.
For the biscuits:
- 2 cups (500 mL) flour
- 1 tablespoon (15 mL) white sugar
- 1 teaspoon (5 mL) salt
- 4 teaspoons (20 mL) baking powder
- 1/2 cup (125 mL) cold butter
- 3/4 cup (180 mL) cold milk
- 1 – 2 tablespoons (15 – 30 mL) extra flour, for work surface
- 1/2 cup (125 mL) brown sugar
- 1/2 teaspoon (2.5 mL) ground cinnamon
- 1/4 teaspoon (1.25 mL) each ground nutmeg and ginger
- 1/8 teaspoon (.65 mL) ground cloves
- 1/2 cup (125 mL) canned pumpkin puree (not pumpkin pie filling)
For the optional cream cheese glaze:
- 1/2 cup (125 mL) cream cheese, softened
- 2 tablespoons (30 mL) butter, softened
- 1/4 cup (60 mL) icing (confectioners) sugar
- 1 teaspoon (5 mL) vanilla extract
- 1 tablespoon (15 mL) milk
- If baking immediately, preheat oven to 425F.
- Line a large baking sheet with parchment paper and set aside.
- Combine flour, sugar, salt and baking powder in a medium bowl.
- Using a box grater, shred the cold butter into the flour mixture. Toss with a fork or your fingers to evenly distribute butter into the flour.
- Add milk and stir until just combined.
- Scatter a little flour on your work surface and turn the contents of the bowl out onto the floured area. Alternatively, transfer the contents of the bowl onto a large sheet of parchment paper. Gently fold the dough 8 – 10 times until all dry ingredients have been incorporated and the dough has come together in a slightly sticky ball.
- Lift up the dough and scatter a bit more flour on the work surface (or on the parchment paper). Use your hands to flatten the dough into a rectangle approximately 9 x 14 inches (22.5 x 35 cm). Lift the dough up as needed and scatter a bit more flour to keep it from sticking to the work surface. Alternatively, you can place a second piece of parchment paper on top of the dough and use a rolling pin to flatten and shape it into the desired rectangle.
- Combine the brown sugar and spices in a small bowl and set aside.
- Working with a long side of the rectangle closest to you, spread the pumpkin puree on the dough, leaving a 1 inch (2.5 cm) border free at the top. Sprinkle brown sugar and spice mixture evenly over the pumpkin.
- Starting with the edge closest to you, roll up the dough into a cylinder, pressing on the border to seal the roll.
- At this point you can wrap the cylinder of dough in plastic wrap and refrigerate for up to 48 hours before baking. When ready to bake, preheat oven to 425F then proceed with the following steps.
- With a sharp knife, cut into14 one inch (2.5 cm) slices; lay them flat on the parchment-lined baking sheet, about an inch apart.
- Bake for 18 – 20 minutes, until biscuit dough is puffed and brown and filling is bubbly.
- While biscuits are baking, make the cream cheese glaze, if desired. Put the cream cheese and butter in a medium-sized bowl and blend together until smooth (I use a hand mixer for this). Add the sugar, vanilla and milk; beat 1 – 2 minutes more until smooth. Set aside.
- Remove from oven and drizzle glaze over biscuits, if using.
- Serve warm or at room temperature.
Makes 14 biscuits.