Yeast Pumpkin Biscuits
Submitted by nee nee
Yeast pumpkin biscuits are soft, fluffy yeast-raised rolls tinted gold and tender with pumpkin puree. Lightly sweet and pillowy, they’re a beautiful addition to the Thanksgiving bread basket.
YIELD
40 servingsPREP
20 minCOOK
15 minREADY
1 hrsThese aren’t your standard baking-powder biscuits, they’re soft, yeast-raised pumpkin rolls with a pillowy, tender crumb. The pumpkin puree does double duty, lending moisture, a warm golden hue, and a gentle earthy-sweet flavor.
The method starts with a sponge: the wet ingredients and a little flour get a 30-minute head-start rise, which wakes up the yeast and builds flavor before the rest of the flour goes in.
From there it’s classic yeast-bread rhythm, knead until smooth and elastic, rise until doubled, then roll, cut into rounds, and let them puff once more before baking.
Patience with those rises is what makes them light and fluffy rather than dense. They bake up golden and just begging for a swipe of butter or a drizzle of honey, which makes them a natural for the Thanksgiving table.
Kitchen Tips
- Use pure pumpkin puree, not pumpkin pie filling, which is pre-sweetened and spiced.
- Make sure the milk is hot but the water for the yeast is just warm, so you don’t kill the yeast.
- Knead until the dough is smooth and elastic, about 8 minutes, for a light, fluffy crumb.
- Don’t rush the rises; a warm, draft-free spot helps the dough double properly.
Variations
- Add a teaspoon of cinnamon, nutmeg, or pumpkin pie spice for a warmer, spiced biscuit.
- Brush the tops with melted butter and a sprinkle of cinnamon sugar.
- Shape into dinner rolls or cloverleaf rolls instead of rounds.
Ingredients
Directions
Combine hot milk, butter, sugar, pumpkin, salt and ¼ cup flour in a large bowl.
Stir yeast into ¼ cup warm water and let stand for 5 minutes or until bubbly.
Add yeast to the first mixture and beat vigorously.
Cover and leave in a warm place to rise for 30 minutes or until light.
Stir in 2 to 3 cups flour until dough leaves sides of bowl.
Turn out onto a floured surface and knead in flour until dough is smooth and elastic, about 8 minutes.
Place dough in a greased bowl, turning it to grease the top.
Cover and place in a warm draft-free place until doubled in size, about 45 minutes.
Punch dough down, and turn out onto a lightly floured board.
Roll dough with a rolling pin to ¼ inch thickness.
Cut into 2 inch rounds.
Place rounds about 1 inch apart on greased baking sheets.
Cover and let rise for 20 minutes or until almost double in size.
Bake in a preheated 400℉ (200℃). oven for 10 to 12 minutes or until golden brown.
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