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Pumpkin Parmesan Biscuits

(Makes 14-16 biscuits)
Pumpkin Parmesan Biscuits
Pumpkin Parmesan Biscuits

2 cups flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon freshly ground nutmeg
4 tablespoons grated Parmesan cheese, divided
4 ounces (8 tablespoons) cold unsalted butter, cut into cubes, plus 2 tablespoons melted
1/2 cup pure pumpkin puree
1/4 cup heavy cream


Preheat the oven to 400 degrees F.
Line 2 baking sheets with parchment paper.

In a large bowl, stir together the flour, baking powder, sugar, salt, and nutmeg.
Stir in 2 tablespoons of Parmesan cheese.  Using a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs.

In a small bowl, stir together the pumpkin puree and cream; pour into the flour mixture.  Use a wooden spoon or your hands to combine the mixture into a soft dough.

Transfer the dough to a lightly floured surface.  Roll the dough to a 3/4-inch disk.  Cut out the biscuits using a 2-inch round cutter.  Arrange the biscuits 2-inchs apart on the prepared baking sheets.  Brush the tops with melted butter and sprinkle some of the remaining Parmesan over each.  Bake until golden, 15 to 20 minutes.  Allow the biscuits to cool slightly before serving.
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Easily cuts biscuits, cookies, and pastries.

The inches/ cm measurements marked clearly on the surface of each cutter.
These easy-to-make biscuits are flavored with Parmesan cheese and pumpkin puree, which also gives them a gorgeous color.  To serve, top one with a pat of butter or drizzle with honey. You can also make them into mini sandwich rolls spread with a bit of cranberry sauce, some sliced ham or turkey.  A great addition to your Thanksgiving dinner menu.
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This reversible board functions in such a way that one side can be used for work with dough to keep it smooth all the time and the other side as a cutting board.
A non-tapered rolling pin applies pressure evenly, so that your pie crust is of even thickness from the center to the edges.
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