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Holly developed this Pumpkin Rosemary Drop Biscuits recipe to use the leftover canned pumpkin from our Pumpkin Crumble Bar recipe. And, wow, are these biscuits good! We liked them served with a pot of soup or chili, but they will also go with just about everything on your Thanksgiving table. The pumpkin adds a bit of sweetness while the rosemary is the perfect addition to savory biscuits. As always, these Pumpkin Rosemary Drop Biscuits are very easy to make gluten and dairy free and we have included substitutions.
We talk you through this recipe in Episode 202 of our podcast. If you enjoyed this recipe, you may also like our Pumpkin Sage Drop Biscuits and Drop Biscuit Egg Bake.
Pumpkin Rosemary Drop Biscuits
These biscuits are quick and easy to make and they taste and smell amazing. Fresh rosemary blends beautifully with the pumpkin to elevate the humble drop biscuits into something worthy of your Thanksgiving table. They also go very well with soup or chili. As always, we include substitutions for gluten and dairy free versions.
Ingredients
- 2 1/2 cups Gluten Free or regular Bisquick
- 1/2 cup canned pumpkin
- 2 eggs
- 3/4 cup low fat milk
- 1 Tbsp canola oil
- 2 tbsp chopped fresh rosemary
- 1/4 teaspoon granulated garlic or garlic powder
- salt and white pepper to taste
Instructions
- Preheat your oven to 450°. Spray or line a baking sheet with foil and set aside.
- In a large bowl stir together the pumpkin, milk, eggs, oil, rosemary, salt, pepper, and garlic powder until well blended. Add the Bisquick and stir until everything has come together into dough.
- Divide the dough into 10- 12 drop biscuits and place on the baking sheet. Bake for 10 minutes until the biscuits are golden brown.