These sweet pumpkin spice biscuits with vanilla glaze were dreamed up while I was thinking about what to make for breakfast last Sunday. I was thinking about making some classic baking powder biscuits, or maybe even making a pan full of ooey gooey monkey bread. And then I got to thinking about another family-favorite, comfort food recipe, iced cinnamon-raisin biscuits. All of those sounded so good to me, and I knew it had to be biscuits, but I wanted seasonal, pumpkin spice twist with my biscuits (I know, the season is winding down, but I’m not over it yet!).
I have an older post with my recipe for a scratch-made cinnamon and sugar monkey bread on this blog, but the other two recipes listed above are not currently in the index here. The truth is, I haven’t made any biscuit recipe in a long while, but there’s nothing like the holidays to get me in the mood for baking up some comforting, old favorites. (I’m pretty sure I’m not the only one with this association!) However, now that I’ve brought them up, I’m going to try my best to share both of those biscuit recipes with you all before Christmas.
These pumpkin spice biscuits are truly a quick and simple treat. I made a basic baking powder biscuit dough and added a good helping of pumpkin puree and warm spices to it. The icing on these was inspired by those iced cinnamon-raisin biscuits I mentioned earlier.
This time around I used canned organic pumpkin puree, but if you prefer to make it with homemade pumpkin puree I’ve shared a step-by-step tutorial on how to make your own pumpkin puree in an older post.
These iced biscuits were a hit with my crew (okay, anything with icing is bound to be a hit with my crew!) and we will definitely have them on the menu again soon. I sure hope you all like them, if you try them. I really do think these pumpkin spice biscuits with vanilla glaze will make a delicious breakfast treat any day of the week, but I hope a pumpkin spice twist on a classic will make any day feel like holiday.
Happy Thanksgiving, everybody!
Pumpkin Spice Biscuits with Vanilla GlazeCourse: BreakfastDifficulty: Easy
2-1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup light brown sugar
2 tablespoons sugar
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup all-vegetable shortening or butter (room temp)
1 cup pumpkin puree
1/2 cup milk
1 cup flour, for prepping surface and kneading
2 tablespoon melted butter, slightly cooled (for tops of biscuits, if desired)
- For the vanilla glaze:
1 cup powered sugar, sifted
2 tablespoons milk
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon (optional)
- Pre-heat oven to 375°. Prepare a baking sheet with parchment paper or a silicon baking mat and set it aside. In a large mixing bowl, combine flour, baking powder, salt, spices and stir. Add shortening to the dry ingredients and use a pastry blender or a fork to cut the shortening or butter into the flour mixture. Mix ingredients until well-combined and the flour mixture takes on a cornmeal-like appearance. Only very small bits of shortening or butter should be visible to the eye.
- Combine the milk and the pumpkin puree in another small bowl with a whisk. Add pumpkin mixture into the dry ingredients and mix with a wooden spoon until a thick biscuit dough just comes together.
- Turn wet biscuit dough out onto a floured surface. Sprinkle top of dough with flour and knead lightly until dough is somewhat smooth. Re-flour the surface and use your hands to pat the dough out into a 1/2 inch thick square. Use a 3-inch round cookie cutter to cut out biscuits (it can be helpful to dip your cutter in flour before each cut to prevent sticking). Place biscuits on prepared baking sheet.
- Bake for 15 – 20 minutes or until biscuit are lightly browned on top and appear done. Remove baking sheet from oven and allow to cool on a rack. While biscuits are cooling make your vanilla glaze.
- To make the vanilla glaze:
- Mix sifted powdered sugar and milk with a small whisk until a smooth glaze forms. Stir in extract.
- Keep prepared glaze in a covered bowl to keep the surface of the glaze from crusting.
- *Adjust ingredients to get the glaze consistency you desire. Add a splash more milk if the glaze is too thick, or add in more sifted powdered sugar to thicken it up.
- Recipe as published on A Little Fish in the Kitchen at www.alittlefishinthekitchen.com. All content is owned by Marcelle G. Bolton. Please contact the author for permission to republish.
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