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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
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