Pumpkin Biscuits (Lacto)

These are not sweet pumpkin biscuits. The single clove of garlic in the dough is the genius touch: it doesn’t make these taste like garlic biscuits, it just cuts through pumpkin’s natural sugariness so they read savory instead of cloying. The result is a biscuit that pairs with stews, soups, and dinner instead of just breakfast jam.

The whole wheat flour, wheat germ, and bran combination gives these a nutty, hearty character that white-flour biscuits can’t reach. Pumpkin puree replaces both the fat and most of the liquid that traditional biscuits rely on, so these come together with no butter or shortening, just a splash of milk to loosen the dough.

Drop biscuits, not rolled-and-cut. The dough is too moist for cutting and too tender for rolling. Generous spoonfuls dropped onto a sheet bake into rustic mounds with crisp tops and dense, almost spoonbread-like interiors right out of the oven.

The high oven temperature is what builds that crisp shell. At 450°F (230°C) the outside browns fast while the wet interior stays moist. After cooling, the texture evens out into a more conventional biscuit, but the just-baked spoonbread phase is the move.

Kitchen Tips

• Use plain pumpkin puree, not pumpkin pie filling. Pie filling is sweetened and spiced, which throws the savory balance.
• Don’t overmix. Stir wet into dry just until combined. Lumpy dough makes flakier biscuits.
• Use a #16 or #20 cookie scoop for evenly sized biscuits that bake evenly.
• Eat warm out of the oven for the crispy-spoonbread experience. Day-old biscuits reheat well in a 350°F (175°C) oven for 5 minutes.

Variations

• Add 1 teaspoon dried thyme or rosemary for an herbal savory note.
• Stir in 1⁄2 cup grated sharp cheddar for cheese-pumpkin biscuits.
• Brush tops with melted butter and sprinkle with flaky salt right out of the oven.