Pumpkin Biscuits with Lavender

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Last Updated on August 29, 2021 by Chef Mireille

Pumpkin Biscuits with Lavender with text

I may have been born in Brooklyn and lived in New York City my entire life, except when I went away to school in New Mexico, however I definitely do not have an American palate. My favorite foods definitely represent my Caribbean heritage. Pumpkin, plantains and coconut are the staple foods in my kitchen, instead of apples, potatoes and pasta. In fact, this is the third bread I have done for #BreadBakers that included pumpkin. So when I wanted to come up with a flower themed bread for this month’s Bread Bakers for Mother’s Day, I immediately thought of these Caribbean flavors when I think of my Mom. Pumpkin Lavender Coconut Biscuits were my way of bringing some of the Caribbean into an American biscuit.

Most Americans use canned pumpkin. In fact, I taught a cooking class a few months ago to a major food brand who shall remain nameless as they are trying to expand their product lines to include Caribbean flavors and one of the participants in the class was so surprised when I brought in some pumpkin to demonstrate a Sancocho. She did not know pumpkin was something you could buy fresh, except for the ones sold around Thanksgiving to make jack-o-lanterns. I looked at her like she had 3 heads. Since I live in a neighborhood with a Caribbean population, all I have to do is go to my local Korean vegetable stand or supermarket to get my kabocha or calabaza pumpkin any time of the year.

I had purchased a whole kabocha pumpkin and made a variety of recipes, including these Pumpkin Lavender Coconut Biscuits for #BreadBakers. Canned pumpkin as sold in the US is actually made from butternut squash, which has a higher water content than kabocha or calabaza. If you use canned pumpkin to make this recipe, you may need to reduce the coconut milk quantity as this is already a really soft dough. In fact, they have almost a cake like crumb.

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Check out some of my other Pumpkin Recipes

…yep there’s actually more…in fact when I went to create this list even I was surprised how deep my pumpkin love runs! In fact, the only reason I am loyal to the Noosa brand of yogurt, is because they have a pumpkin flavor!

Sweet and Savory Pumpkin Recipes

…for every occasion using both canned and fresh pumpkin…

HOW TO MAKE PUMPKIN BISCUITS

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These make a great breakfast with bacon, grape tomatoes and a few kumquats!

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So soft and tender – you don’t even need butter!

Pumpkin Biscuits with text
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Pumpkin Biscuits with Lavender

Pumpkin Biscuits with Lavender and herbs makes such an awesome addition to breakfast. It makes a delicious fall breakfast, when fresh pumpkin is in season – although this can also be made with canned pumpkin.
Prep Time15 mins
Cook Time35 mins
Course: Breakfast
Cuisine: Continental
Servings: 9 people
Calories: 249kcal

Ingredients

  • 1 ¾ cups all purpose flour
  • ¼ cup milk powder
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • ½ teaspoon herbs de provence
  • 1 tablespoon baking powder
  • 1 teaspoons culinary lavender
  • ½ cup pumpkin cooked or canned
  • ¼ cup vegetable shortening
  • ¼ cup cold unsalted butter diced
  • ½ cup coconut milk

Topping Ingredients

  • ¼ cup coconut milk
  • ½ teaspoon culinary lavender

Instructions

  • Preheat oven to 400 F. Prepare a cookie sheet with parchment paper or spray with non stick spray.
  • In a food processor, puree pumpkin and coconut milk until smooth.
  • In a large bowl, combine flour, milk powder, salt, sugar, herbs de provence, baking powder and lavender.
  • Using a pastry blender, cut butter and shortening into flour mix until it resembles the size of small peas.
  • Add pumpkin-coconut milk mixture and mix until just combined.
  • On a well floured board, with floured hands, flatten dough with your hands until it is ½” thick.
  • Using a floured biscuit cutter, cut out 9 biscuits, re-rolling the dough as necessary.
  • In a small bowl, combine the topping ingredients and mix to combine.
  • Brush a thick layer of the topping on each biscuit.
  • Bake for 35 minutes, until golden.

Notes

Can be made with fresh or canned pumpkin.

Nutrition

Calories: 249kcal | Carbohydrates: 23g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 336mg | Potassium: 281mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2382IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 2mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!
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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
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Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Julie Menghini

    Those biscuits look delicious, and I don’t see pumpkin for baking in our stores this time of year. I do see squash though and we love it. Thank you for participating this month and bringing such a delicious recipe!

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