Pumpkin Biscuits with Lavender

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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

Cook Time35

Course: Breakfast

Cuisine: Continental

Servings: 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

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