Why wait for dessert for the flavors of pumpkin pie? Pumpkin drop biscuits have all of the flavors that go so well with a holiday meal. These biscuits work well served with a main dinner or the next day to accompany leftovers, like hot turkey & gravy open-faced sandwiches on sliced pumpkin biscuits instead of white bread.
- 1 ¾ cup all-purpose, gluten-free flour
- ¼ cup corn starch
- ¼ cup packed dark brown sugar
- 2 teaspoons baking powder
- ¾ teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup canned pumpkin (Libby’s – water content varies in other brands)
- ¼ cup butter, unsalted, melted and slightly cooled
- ¼ cup 2% Greek yogurt
- ¼ cup whole milk
- ¼ teaspoon vanilla extract
- 1 ½ tablespoons unsalted butter
- ½ teaspoon packed dark brown sugar
- pinch of salt
- Preheat oven to 425 degrees.
- Lightly grease a baking sheet.
- With a whisk, combine dry ingredients in large mixing bowl: gluten-free flour through salt.
- In another bowl, combine pumpkin, melted butter, Greek yogurt, milk, and vanilla extract.
- Add wet ingredients to dry ingredients; stir together with a spatula.
- This dough can either be dropped onto prepared baking sheet, about ¼ cup dough per biscuit, or thickly rolled and cut into biscuit rounds. In either case, place biscuits about one inch apart.
- Put in oven and bake for 12 to 15 minutes. Keep an eye on biscuits to ensure they aren’t browning too quickly. Lower the oven temperature to 400 degrees if this starts to happen.
- If serving fresh from the oven* and using glaze, melt butter in microwave for 30 seconds, followed by additional 10 second increments until fully melted. Stir in dark brown sugar and a pinch of salt.
- Remove biscuits from oven; while biscuits are still warm and on baking sheet, brush each biscuit with glaze.
- *If not serving immediately, do not glaze. Cool biscuits on a wire rack and store in an airtight container. Warm in oven prior to serving and place glaze on each biscuit while still warm, just prior to serving.