Here’s one last pumpkin recipe for our American friends who will be celebrating Thanksgiving this week.
The recipe was one of those happy accidents in baking. I was looking for a pumpkin kale scone recipe that I knew I had eaten and loved before. I found some online, but knew with one glance that my family was not going to eat something with that much kale in it. I also seemed to remember it having more pumpkin, but the recipe only called for a quarter cup. I feel that it’s just not worth thawing a bag of pumpkin for a measly quarter cup, so I decided to improvise.
Pumpkin Cheddar Biscuits
1 cup pure pumpkin puree
2 cups flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tbsp sugar
3/4 cup milk
3/4 cup grated cheddar cheese
Mix all ingredients and spoon portions onto greased cookie sheet. Bake at 375 for 20 minutes or until golden.
I was very happy with how these turned out, and nobody noticed the pumpkin. The biscuits didn’t dry out over the week because of the high pumpkin content.
Happy Thanksgiving to all my American readers! For the rest of us, have you started your Christmas decorating yet? We usually wait until December, but now that I’m blogging, the Christmas stuff is slowly starting to make its way upstairs.
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Kristen is a former farm kid turned urban gardener who owns the popular gardening website, Shifting Roots. She is obsessed with growing flowers and pushing the limits of what can be grown in her zone 3b garden. She also loves to grow tomatoes, but oddly enough, dislikes eating them raw.