Pumpkin Drop Biscuits

Pumpkin Drop Biscuits

Preheat oven to 425F.

To a mixing bowl, add:

1 cup flour

2 Tbsp brown sugar

1 tsp baking powder

3/4 tsp cinnamon

1/4 tsp salt

1/16 tsp cloves

Sift together, then grate in:

2 Tbsp butter

Toss together, then pour over the top:

1/2 cup pumpkin purée

1/4 cup yogurt (or buttermilk)

Stir to incorporate.

Drop by spoonfuls (~2 Tbsp each) onto a greased baking sheet, diving batter into about 12 biscuits.

Bake at 425F for 12-14 minutes, until set.

Serve hot with butter & jam.

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Brenda’s tips:

• Serving size: 12 biscuits

• For High Elevation (~6K ft), add additional 1 Tbsp flour & 1 Tbsp yogurt or buttermilk

• Use either canned or freshly processed pumpkin purée

• If you have time, make your own Instant Pot Yogurt for this recipe