Cranberry and Rosemary Pumpkin Biscuits

It’s pumpkin season which means it’s time for warm and comforting flavors of Fall! What better way to enjoy this season than by indulging in freshly baked pumpkin biscuits with Rosemary leaves and plump cranberries?

Rosemary, Cranberries and Pumpkin Puree

I love adding multiple flavors to biscuits and I made sure these biscuits are full of Fall flavors! I feel Rosemary leaves are essential for flavorful biscuits and I included cranberries for additional natural sweetness to the biscuits.

Prepare Dry Ingredients

Get dry ingredients going by sifting together all-purpose flour, baking soda, baking powder, salt. Then take cubed pieces of chilled butter and mix them into the flour mixture until it starts to look like breadcrumbs. Key to successful biscuits is cold butter! I make sure the butter remains super cold by freezing the flour mixture for 20-30 minutes. That way, I know the butter won’t start melting when I fold and shape to biscuit dough!

Lastly, after you take the flour mixture out of the freezer, stir in other dry ingredients:

  • Chopped Rosemary Leaves
  • Dry Cranberries
  • Ground Cinnamon

Pumpkin Mixture

One of must have food product for Fall is Organic Pumpkin Puree from Trader Joe’s. I talked about my enthusiasm for this puree in my blog post and recipe for Cranberry-Orange Pumpkin Bread. This puree is what makes these pumpkin biscuits so delicious but not super sweet and heavy. You don’t need to add sugar to these biscuits because the pumpkin puree has the perfect amount of natural pumpkin sweetness! It also complements fresh Rosemary and cranberries that are perfect with these biscuits!

Make the pumpkin mixture by whisking ⅔ cup pumpkin puree and ¾ cup milk or half and half. This will bind the biscuit dough together and make pretty orange tinted biscuits!

Roll Out and Fold the Pumpkin Biscuit Dough

Once you get your pumpkin/milk mixture nicely combined with dry ingredients, you are ready to go! Here are some simple but important tips to get the best fluffy biscuits:

  • Handle the dough gently and don’t overwork the dough. Treat the dough like a baby!
  • Gently fold and roll out the dough three times.
  • When cutting dough with the biscuit cutter, don’t twist the cutter and cut straight through. Twisting will prevent the biscuit from rising.

Serving Ideas for Rosemary and Cranberry Pumpkin Biscuits

I served these delicious, fluffy biscuits with one of my favorite tableware, Old Britian Castles Blue, by Johnson Brothers. Each vintage piece depicts beautiful village, castle or country house in UK; Hadden Hall, Penhurst Kent on Stratford on Avon, and Kenilworth Castle. I search for and purchase these vintage pieces that are available through platforms like Etsy and Ebay where I found these teacups that I added to my collection!

Serve these fluffy biscuits warm with some butter and or apricot jam! They are perfect for breakfast, snack, side dish or an appetizer!

Cranberry and Rosemary Pumpkin Biscuits

Prep Time20 minutes
Cook Time10 minutes
Servings: 17

Ingredients

  • cups all-purpose flour
  • ½ cup unsalted butter
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 2 tbsp fresh rosemary leaves, finely chopped.
  • cup dried cranberries, rough chopped
  • cup pumpkin puree
  • ¾ cup milk or half and half

Instructions

  • In a bowl, sift together dry ingredients; flour, salt, baking powder, and baking soda.
  • Add cubed pieces of butter to the dry ingredients and using your hands, mix the butter into the flour mixture until crumb like texture forms. Cover bowl in plastic wrap and place in freezer for 20-30 minutes.
  • Turn on the oven to 425°. Take the bowl out of freezer and stir in chopped rosemary, dried cranberries and cinnamon to the flour mixture.
  • In a small bowl, whisk together pumpkin puree and milk or half and half. Form a well in the middle of flour mixture and stir in pumpkin puree mixture until liquid is fully incorporated.
  • Turn out dough on a floured surface and roll out the dough gently to a small rectangle. Fold in half, then roll the dough again. Repeat the folding process 2 more times. Do not overwork the dough.
  • Roll out the dough to ½ inch thickness and cut out the biscuits using round 2" biscuit cutter.
  • Place biscuits on a baking sheet with parchment paper or silicone lined baking sheet and place in the oven and bake for 10 minutes or until golden brown. Let biscuits cool for 5-10 minutes before serving.
 

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