Pumpkin Cornmeal Drop Biscuits

Pumpkin cornmeal drop biscuits fresh from the oven

Thanks to Melanie for introducing these drops of deliciousness into our lives over a decade ago. This recipe is adapted from the Moosewood Restaurant New Classics cookbook, but they use margarine to make this recipe vegan and Clare likes butter.

1/4 cup/ 55g butter
1 1/2 cup white flour
1/2 cup cornmeal
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
2 tblsp. brown sugar packed
1/2 c. pumpkin puree (not sweetened)
180 mL (3/4 c. plus 2 tblsp.) apple cider or juice

Preheat oven to 425 F (220 C).

Cut butter into small pieces and place in a medium bowl.

Sift in the flour, cornmeal, baking powder, baking soda, and salt. Add the brown sugar and mix until lump free.

In another bowl, combine pumpkin puree and cider/juice.

Pour pumpkin purée mixture into flour mixture and stir briefly just until well blended.

Put parchment paper on baking sheet and
drop biscuits by 1/4 cups onto baking sheet.

Bake for about 20 minutes until puffed and very slightly brown around the edges.

Our family enjoys these biscuits alone, or with cream cheese and/or apple sauce.

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