Whole Wheat Pumpkin Drop Biscuits #BRMHolidays
Prep time
Cook time
Total time
Light, fluffy, easy whole wheat drop biscuits with pumpkin flavor. Serve with honey or cinnamon flavored butter.
Recipe type: Bread
Serves: 12 Biscuits
  • 1 cup non-fat milk
  • 1 tsp. vinegar
  • 1 cup Bob Mills Whole Wheat Flour
  • 1 cup Bob Mills All Purpose Flour
  • 2 tbsp. brown sugar
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ¼ tsp. nutmeg
  • 2 tbsp. butter, unsalted cold, cut into small pieces
  • 1 cup canned pumpkin (not pie filling)
  1. Preheat oven to 425 degrees
  2. Line a baking sheet with parchment paper
  3. In a measuring cup add milk and vinegar; mix until combined; set a side.
  4. In a large bowl; mix together whole wheat flour, all purpose flour, sugar, baking powder, baking soda, salt and nutmeg. Add butter and with a back of a fork, break the butter until the flour resembles course crumbs.
  5. In a medium bowl, add milk mixture and pumpkin. Whisk together until combined. Pour pumpkin mixture into flour mixture and stir until just combined. Do not over stir.
  6. Drop about ⅓ cup of batter about 2" apart onto prepared baking sheet. Bake in oven for 12 - 15 minutes, until lightly golden brown. Let cool for 5 minutes, serve warm.
  7. Serve with honey butter or a drizzle of honey.
  8. Can be frozen for up to 3 months.
Nutrition Information
Serving size: 1 Biscuit Calories: 109 Fat: 2 Sugar: 5 Sodium: 239 Fiber: 2 Protein: 3 Cholesterol: 5
Recipe by Peanut Butter and Peppers at http://www.peanutbutterandpeppers.com/2014/11/17/whole-wheat-pumpkin-drop-biscuits-brmholidays/