Pumpkin-Bacon Biscuits

Updated: Nov 17, 2019


My two sons Ethan and Steven love a good biscuit. Around holiday time I usually make a big batch to go with ham or whatever else we may be having. It occurred to me...how about a pumpkin biscuit. I know the boys would love them and even better how about a Pumpkin-Bacon Biscuit. Here is what I came up with and it's delicious. Brad my taste tester loved this especially when I made bacon sandwiches out of them for his breakfast. These biscuits are filled with pumpkin flavor and the saltiness of the bacon. Together they taste great. Perfect to serve alongside Thanksgiving dinner. The best part...you can make them now and freeze them for later.


Brad's Pumpkin-Bacon Biscuit and more bacon breakfast sandwich.

Ingredients for pumpkin-Bacon Biscuits:

makes about 10 biscuits


2 1/4 cups flour

2 teaspoons granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 cup heavy cream

1/2 cup pureed pumpkin

4 pieces of bacon, diced and cooked until crispy


2 1/2" cookie cutter ring


You will also need a sheet pan and some parchment paper. A few people have asked about which pans I use. Click HERE for more information.


Time-Saving Tip: The biscuits can be prepared and frozen before baking. Once the biscuits have been cut place them on a parchment lined cookie sheet and freeze them until hard. Then can then be transferred to a ziplock baggie and frozen. When you are ready to bake them do not defrost the biscuits. Put directly onto a parchment lined sheet pan and bake.


Let's see what we need.


Time to make the biscuits.


Cook the diced bacon until crisp. Drain on a paper towel lined plate and set aside.


Combine the heavy cream and pumpkin. Set aside.


Add the pumpkin mixture and the bacon to the dry ingredients and gently fold together.


Line a workspace with parchment paper. Sprinkle it with some flour and scoop the biscuit dough on top. Turn the dough over a few times adding a sprinkling of four as needed so the dough doesn't stick.


Pat the dough in about a 3/4 ' thickness. Then start cutting out biscuits. The dough is soft so you will probably need to dip the cutter into flour in between cutting each biscuit so the ring doesn't stick to the dough. Once you cut as many biscuits as you can gently reshape the dough to cut more. I cut 8 the first time around. The last to will not look as good as the first ones since the dough has already been worked a bit. But they will still be delicious.


They're ready! Don't these look amazing? Serve with some soft butter and yum! See that biscuit with all of the butter melting? Well, one of the perks of being the cook is that I go to try it hot out of the oven. I can't wait to make these for the boys when they get home from school. They'll love them.


Enjoy!


2018 Cranberry Walk