Go Back
–+ servings
Pumpkin Biscuits with text
Print Recipe Pin it for later!
No ratings yet
SAVE THIS RECIPE

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 minutes
Cook Time35 minutes
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!