Pumpkin Cornbread Drop Biscuits
From Anna Monette Roberts, POPSUGAR Food
Ingredients
- 1 cup whole-wheat flour
1/2 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon cayenne, optional
1 teaspoon salt
6 tablespoons salted butter
1/2 cup pumpkin puree
1/4 cup maple syrup
1 tablespoon whole-fat Greek yogurt
Directions
- Preheat oven to 425°F.
- In a large bowl or the bowl of a food processor, combine and mix flour, cornmeal, baking powder, baking soda, cinnamon, cayenne, and salt.
Cut the butter into the dry ingredients using your fingertips, two knives, or the food processor until the butter is fully incorporated and the mixture resembles wet sand. Slowly cut in pumpkin puree, maple syrup, and yogurt, either using a fork or food processor, being careful to not overmix, which may result in a gummy texture. The dough should come away from the sides of the bowl. - Into a 24-cup mini muffin tin or on a rimmed baking sheet (spaced about 1 1/2 inches apart), drop heaping tablespoon-size balls of the dough. Bake for 10-12 minutes, or until golden brown on top.
- Remove from oven and allow to cool 5 minutes.
Information
- Category
- Side Dishes
- Cuisine
- North American
- Yield
- Makes 24 drop biscuits