If you’re the kind of person who dreads baking any type of bread with yeast, drop biscuits are the ideal alternative. These particular drop biscuits are made with canned pumpkin, giving them a unique orange hue. Not only do they look stunning, but they’re also buttery, savory, and truly delicious. Especially when eaten straight from the oven. They also make the perfect easy-to-make accompaniment to any holiday meal, since they require minimal effort. If you’re looking for a delicious and effortless side dish, these drop biscuits are the way to go.
Somehow, the responsibility for Thanksgiving dinner has fallen to me since the death of my mom. I’m not complaining, it’s just that it’s a whole lot of responsibility. Roasting the perfect turkey, figuring out a menu based on everyone’s likes and dislikes, and the hardest of all, baking the bread. When it came to Thanksgiving, there were two things my mom did well. Like over-the-top, no way to improve upon them well. The turkey and the homemade rolls. Sadly, I did not inherit my mother’s bread-making abilities. However, I can thankfully bake a biscuit that’ll knock your dang socks off. So instead of attempting to make homemade rolls or buy them from a bakery this year, I’m thinking that these biscuits might be the way to go. They’re buttery, flavorful, and absolutely delicious warm from the oven. Now, do they compare to my mom’s homemade rolls? No. Not a chance in hell. But that’s just because rolls and biscuits are two totally different things. Thankfully, when they’re slathered with butter, they both taste amazing.
Ingredients:
- 1 1/2 Cups All-Purpose Flour
- 1 Tablespoon Granulated Sugar
- 1 Tablespoon Baking Powder
- 3/4 Teaspoon Kosher Salt
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/4 Cup Unsalted Butter, Cold
- 1 Egg
- 3/4 Cup Canned Pumpkin
- 1/4 Cup Half and Half
- 1 Tablespoon Unsalted Butter, Melted
Directions:
- Preheat oven to 400 degrees.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and pepper until well combined.
- Cut the cold butter into very small pieces and add it to the flour mixture. Use a fork or pastry cutter to cut the butter into the flour.
- In a small bowl, whisk together the egg, canned pumpkin, and half and half. Add the egg mixture to the flour mixture and stir with a silicone spatula until all of the flour is incorporated. Do not over-mix.
- Use an ice cream scoop to scoop biscuits onto a Silpart or parchment paper-lined baking sheet.
- Bake for 17 minutes, or until baked through.
- Immediately brush with melted butter.
Suggestions:
- These biscuits taste best warm from the oven. If you’re making them for a holiday meal, make sure to bake them last.
- For a real treat, serve these biscuits with apple butter.
- This is a great recipe to make when you have leftover canned pumpkin because it uses a little less than half of a can. If you don’t have any canned pumpkin leftover to use, open up a new can and make these drop biscuits and these Buttery Cinnamon Pumpkin Muffins.
Improvements:
- Add some freshly grated parmesan cheese to these biscuits.
- For a less savory version of this biscuit recipe, add 1/2 teaspoon to 1 teaspoon of ground cinnamon or pumpkin pie spice, and an additional tablespoon of granulated sugar.
- Add finely chopped chives or parsley to the biscuit dough.
- Make sure to check out these recipes for Savory Zucchini Drop Biscuits and Green Tomato & Cheddar Drop Biscuits.
Ingredients:
- 1 1/2 Cups All-Purpose Flour
- 1 Tablespoon Granulated Sugar
- 1 Tablespoon Baking Powder
- 3/4 Teaspoon Kosher Salt
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/4 Cup Unsalted Butter, Cold
- 1 Egg
- 3/4 Cup Canned Pumpkin
- 1/4 Cup Half and Half
- 1 Tablespoon Unsalted Butter, Melted
Directions:
- Preheat oven to 400 degrees.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and pepper until well combined.
- Cut the cold butter into very small pieces and add it to the flour mixture. Use a fork or pastry cutter to cut the butter into the flour.
- In a small bowl, whisk together the egg, canned pumpkin, and half and half. Add the egg mixture to the flour mixture and stir with a silicone spatula until all of the flour is incorporated. Do not over-mix.
- Use an ice cream scoop to scoop biscuits onto a Silpart or parchment paper-lined baking sheet.
- Bake for 17 minutes, or until baked through.
- Immediately brush with melted butter.
PIN THIS RECIPE
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.
Southern Sunday Heavy Whipping Cream Biscuits
Buttery Fresh Herb Breakfast Biscuits
Sour Cream & Chive Jumbo Biscuits
There are approximately 1 3/4 cups of pumpkin in a 15 oz. can of pumpkin. You will need 3/4 cup for these Savory Canned Pumpkin Drop Biscuits. Use the remaining 1 cup of pumpkin to make these Buttery Cinnamon Pumpkin Muffins. Nothing says autumn like the smell of pumpkin muffins baking on a crisp fall day. Made with ground cinnamon, canned pumpkin, butter, and a healthy dose of vanilla, these muffins are sure to be a hit with everyone. They have a super-moist texture and a sweet, buttery flavor that’s pretty hard to resist. Enjoy them with a cup of coffee or tea for breakfast, as a special occasion dessert treat, or even share them with friends as a way to welcome autumn. CLICK HERE for the recipe.
20 Must-Try Thanksgiving Side Dishes
Even though the turkey usually gets all of the attention on Thanksgiving day, we all know that the side dishes are where it’s really at. In most households, each person has their own favorite side dish which they just can’t seem to celebrate the day without it, however, every year or so, it’s always nice to add a new one to the menu for a little bit of variety. Here, you’ll find several delicious Thanksgiving-worthy recipes to help you celebrate the big holiday.
Make sure to check out all of the other great “Holiday Side Dish Week” recipes below. A huge thanks to Hezzi-D’s Books and Cooks for hosting this event.
- Apple Pomegranate Salad from Art of Natural Living
- Baked Macaroni and Cheese for a Crowd from Karen’s Kitchen Stories
- Caramelized Brussels Sprouts with Bacon, Balsamic, & Brown Sugar from The Spiffy Cookie
- Cheesy Grits Souffle from A Kitchen Hoor’s Adventures
- Bacon Cornbread Casserole from Cheese Curd In Paradise
- Grape and Pineapple Salad from Palatable Pastime
- No Knead Dinner Rolls from Hezzi-D’s Books and Cooks
- Palak Paneer Pulao from Magical Ingredients
- Roasted Spaghetti Squash with Parmesan Cheese from Blogghetti
- Savory Canned Pumpkin Drop Biscuits from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Squash Salad with Tahini Vinaigrette from A Day in the Life on the Farm
