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To make Herb Cheese Pumpkin Biscuits, gather these key ingredients: - 1 cup canned pumpkin puree - 2 cups all-purpose flour - 1 tablespoon baking powder - 1 teaspoon salt - 1 teaspoon dried rosemary - 1 teaspoon dried thyme - ½ cup shredded sharp cheddar cheese - ½ cup cold unsalted butter, cubed - ¼ cup milk - 1 tablespoon honey These ingredients blend together to create a soft and flaky biscuit. The pumpkin adds moisture and flavor, while the cheese gives it a rich taste. Accurate measurements matter in baking. Use a dry measuring cup for flour and other dry ingredients. For liquids like milk, use a liquid measuring cup. When measuring butter, it helps to cube it first. This makes it easy to mix into the flour. You can use both fresh and dried herbs in this recipe. Dried herbs have a stronger flavor, so use less if you switch to fresh. For every teaspoon of dried herb, use about three teaspoons of fresh herb. Fresh herbs can add a bright taste, but dried herbs are easier to store and use. Regardless, both will elevate your biscuits! First, set your oven to 425°F (220°C). This high heat makes the biscuits rise well. While the oven heats, take a baking sheet and line it with parchment paper. This paper prevents the biscuits from sticking. You want an easy cleanup too! In a large bowl, mix together the flour, baking powder, salt, rosemary, and thyme. Use a whisk or a fork to blend them well. This step ensures that the herbs spread evenly in the dough. It adds great flavor to each bite! Now, add the cubed cold butter into your flour mix. Use your fingers or a pastry cutter to combine. Work until the mixture looks like coarse crumbs. Next, stir in the shredded cheddar cheese. The cheese gives a nice, rich taste to the biscuits. In a separate bowl, whisk the pumpkin puree, milk, and honey until smooth. Slowly pour this pumpkin mix into your flour mixture. Stir gently until just combined. Be careful not to overmix; a slightly sticky dough is perfect for your biscuits. Turn the dough onto a floured surface. Knead it a few times to form a ball. Pat it down into a rectangle, about 1 inch thick. Use a round cutter or a glass to cut out biscuits. Place them on the baking sheet. If you have leftover dough, re-roll it to cut more biscuits. Bake your biscuits in the preheated oven for 15-18 minutes. They are done when golden brown on top. Once baked, let the biscuits cool a bit on a wire rack. Serve them warm with a pat of butter and fresh herbs for a lovely touch! To get that flaky texture, keep your butter cold. When you mix the butter into the flour, it creates pockets of air. These pockets help the biscuits rise. Do not overmix the dough. Mix just until you see no dry flour. A little stickiness is okay. This will help keep the biscuits soft inside. If you have biscuits left, let them cool completely. Then, place them in an airtight container. You can keep them at room temperature for up to two days. For longer storage, wrap them in plastic wrap and freeze. They can last for about a month in the freezer. One common mistake is using warm butter. It can make the biscuits dense. Always use cold butter straight from the fridge. Another mistake is not measuring flour correctly. Too much flour can lead to dry biscuits. Always spoon flour into your measuring cup and level it off. Avoid opening the oven door too often while baking. It can cause the biscuits to fall. {{image_2}} You can easily make these biscuits gluten-free. Just swap the all-purpose flour for a gluten-free blend. Look for a mix that works well in baking. Make sure it has xanthan gum, as this helps bind the ingredients. You can also use almond flour or coconut flour, but adjust the liquid. Start with less and add more as needed. Feel free to switch the cheese in this recipe. If you love a sharper taste, use aged cheddar. For a creamier option, try mozzarella or gouda. You can also use a mix of cheeses for extra flavor. Just keep the total amount to 1 cup so the texture stays right. Want to give these biscuits a twist? Add more herbs or spices to the mix. Fresh herbs like chives or parsley brighten the flavor. For extra warmth, try adding a pinch of cayenne pepper or smoked paprika. Mix and match until you find your perfect blend. To keep your herb cheese pumpkin biscuits fresh, store them in an airtight container. Place a paper towel in the container to absorb any moisture. This method helps maintain their flaky texture. You can store them at room temperature for up to three days. If you plan to keep them longer, consider freezing them. Reheating your biscuits is simple. Preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet. Heat them for about 10 minutes. This process revives their crispy edges and soft centers. You can also use a microwave for quick reheating. However, this method may make them a bit soft. Freezing biscuits allows you to enjoy them later. After baking, let the biscuits cool completely. Wrap each biscuit in plastic wrap and then place them in a freezer bag. They can last up to three months in the freezer. When ready to eat, thaw them overnight in the fridge. Reheat them in the oven for the best results. Yes, you can use fresh pumpkin. To do this, cook the pumpkin first. Cut it, remove seeds, and roast until soft. Then, scoop out the flesh and mash it into a puree. This fresh pumpkin adds a nice flavor. To make these biscuits vegan, swap the butter for a plant-based option. You can use coconut oil or vegan butter. Replace milk with almond milk or soy milk. Use a vegan honey substitute or maple syrup for sweetness. Absolutely! You can add cooked bacon bits for a savory touch. Chopped jalapeños add a spicy kick. Just keep in mind that these extras can change the texture. Adjust the flour in your mix if needed. These biscuits pair well with soups or salads. Consider serving them with a creamy dip or herb-infused butter. A warm bowl of pumpkin soup complements these biscuits perfectly. They also work great as a side for a hearty meal. These biscuits stay fresh for about two days at room temperature. Store them in an airtight container to maintain their texture. For longer storage, freeze them. They can last up to three months in the freezer. Just reheat in the oven when ready to serve. In this blog post, we explored how to make Herb Cheese Pumpkin Biscuits. We covered essential ingredients, key steps, and helpful tips. You learned the difference between fresh and dried herbs, along with how to store and reheat your biscuits. Baking these biscuits can be fun and rewarding. Enjoy the warm, tasty results with friends and family. Experiment with different herbs and cheeses to make your own special version. Happy baking!

Herb Cheese Pumpkin Biscuits

Savor the flavors of fall with these delightful Herb Cheese Pumpkin Biscuits! This easy recipe combines creamy pumpkin, sharp cheddar, and aromatic herbs for a perfect treat. Ideal for breakfast or a cozy snack, these biscuits are quick to make and sure to impress. Click through to explore the full recipe and bring a warm, homey touch to your kitchen today! Enjoy a taste of autumn in every bite!
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Ingredients
  

1 cup canned pumpkin puree

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon dried rosemary

1 teaspoon dried thyme

½ cup shredded sharp cheddar cheese

½ cup cold unsalted butter, cubed

¼ cup milk

1 tablespoon honey

Instructions
 

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, combine the flour, baking powder, salt, rosemary, and thyme. Mix well to ensure even distribution of the herbs.

      Add the cubed cold butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs.

        Stir in the shredded cheddar cheese until evenly incorporated.

          In a separate bowl, whisk together the pumpkin puree, milk, and honey until smooth.

            Gradually add the pumpkin mixture to the flour mixture, stirring just until combined. Be careful not to overmix; the dough should be slightly sticky.

              Turn the dough out onto a floured surface and gently knead it a few times until it forms a cohesive ball.

                Pat the dough into a 1-inch thick rectangle and cut out biscuits using a round biscuit cutter or a glass. Place the biscuits on the prepared baking sheet.

                  Re-roll any leftover dough to cut additional biscuits.

                    Bake in the preheated oven for 15-18 minutes, or until the biscuits are golden brown on top.

                      Allow the biscuits to cool slightly on a wire rack before serving.

                        Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 12 biscuits

                          - Presentation Tips: Serve warm with a pat of butter and fresh herbs on the side for an inviting look.