Pumpkin Cheddar Biscuits

Tender pumpkin cheddar biscuits made with cold butter and baked until tall and golden. An easy savory-sweet quick bread for fall breakfasts or dinners.

Prep: 15 min · Cook: 15 min · Yield: 10 · Method: Oven

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 0.5 teaspoon salt
• 6 tablespoons cold unsalted butter
• 0.75 cup pumpkin purée
• 0.333 cup milk
• 1 cup sharp cheddar cheese

Cooking instructions

1. Heat the oven to 425°F. Line a baking sheet with parchment. (about 5 min) — 425°F
2. Whisk the flour, baking powder, and salt in a large bowl. Cut in the cold butter until the mixture resembles coarse crumbs. (about 4 min)
3. Fold in the pumpkin purée, milk, and cheddar just until a shaggy dough forms; do not overmix. (about 3 min)
4. Turn the dough onto a lightly floured surface and gently pat it 1 inch thick. Cut out 10 biscuits and place them on the baking sheet. (about 3 min)
5. Bake until the biscuits are tall and golden, 13 to 15 minutes. (about 15 min) — 425°F
6. Rest the biscuits for 5 minutes before serving. (about 5 min)