Prep Time:10 minutes
Cook Time:18 - 20 minutes
Ready In:30 minutes
The air is getting cooler and crisper and bringing with it all kinds of delicious fall foods. Is there anything better than biting into a warm buttery biscuit on a brisk day?
1. Don't have a biscuit cutter? Use the rim of a drinking glass instead. 2. Prevent your cutter or drinking glass from sticking to the dough by dipping it in flour first.
Preheat your oven to 425 degrees and line a baking sheet with parchment paper or a Silpat liner.
In a large bowl, combine flour, brown sugar, baking powder, salt, and baking soda. Cut in butter using a pastry blender or two forks until it resembles a coarse mealy texture.
In a smaller bowl, combine pumpkin, buttermilk, and ¼ cup of parmesan cheese; stir into flour mixture until just combined.
Place dough onto a lightly floured surface; knead dough about 5- 6 times.
Roll out dough to a 1-inch thickness and cut with a 2 ½ -inch biscuit cutter.
Place the biscuits onto the prepared baking sheet. Brush each biscuit with a little milk and sprinkle each with the remaining parmesan cheese.
Bake for 18-20 minutes or until golden brown. Serve with butter and jam.