Homemade Canned Pumpkin Biscuits

Preheat your oven to 425°F (220°C) - the high temperature is key getting that lovely rise and golden color. Make sure your rack is in the middle, to avoid undercooking or burning the biscuits at the top or bottom.

In a large bowl, combine the flour, sugar, baking powder, salt, and cinnamon. This dry mix is what gives the biscuits their subtly sweet, spiced flavor.

Add in your chilled, cubed butter. My personal advice is to use your fingers to cut the butter into the dry ingredients until it resembles coarse crumbs. Cold butter is vital for fluffy biscuits, as it releases steam while baking creating pockets of air, resulting in a light texture.

Stir in the pumpkin puree and milk just until the dough comes together. Be careful not to over-mix, as this can make your biscuits tough.

Once your dough is mixed, turn it out onto a floured surface and gently knead it a few times. Don't overwork the dough - it's okay if it's a little sticky!

Pat the dough into a rectangle about 1 inch thick; this gives you the perfect thickness for big, soft biscuits.

Using a round biscuit cutter, cut out your biscuits and place them on a baking sheet with parchment paper, making sure to space them about 2 inches apart.

Bake for about 15 minutes or until they're lightly golden. The smell of fresh, baking pumpkin biscuits is divine!

Remove them from the oven and let them cool slightly on a wire rack before serving. These taste fantastic with a smear of butter, a dollop of cream cheese, or even on their own.