3 Ingredient Pumpkin Drop Biscuits
3 Ingredient Pumpkin Drop Biscuits
1 cup (240 g) heavy cream
1/2 cup (125 g) pure pumpkin puree
2 cups (240 g) self-rising flour
Self-rising flour substitute: 2 c all-purpose flour + 3 tsp baking powder + ¾ tsp salt
Fresh Milled Flour: 2 c (240 g) soft white wheat + 3 tsp baking powder + ¾ tsp salt
Directions
Whisk together the cream and pumpkin, then add the self-rising flour. Mix until just combined. Add a splash of cream if it’s a bit too dry. Drop ¼-cup-sized scoops onto a baking sheet or skillet. Bake at 450 degrees for 15-18 minutes. Enjoy with butter, honey, or maple syrup!
Used in this recipe:
Cast Iron Biscuit Griddle
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