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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.
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Ingredients Method

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

Method
 

  1. Preheat your oven to 450°. Spray or line a baking sheet with foil and set aside.
  2. 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.
  3. Divide the dough into 10- 12 drop biscuits and place on the baking sheet. Bake for 10 minutes until the biscuits are golden brown.