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Sourdough Pumpkin Biscuits

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October 30, 2018 by Homestead Lady 2 Comments

 Need a rich, filling quick bread for breakfast? Look no further than these sourdough pumpkin biscuits! Great with gravy or jam, these are a perfect fall breakfast food. Sourdough Pumpkin Biscuits for Breakfast l A Quick Breads Sourdough Recipe for Using Extra Starter l Homestead Lady.com

  

Pumpkin is as much a part of this time of year as falling leaves and cold rain. In fact, you could say that pumpkin recipes are a autumnal tradition for the kitchen! We’re big on traditions at the homestead; in fact, we love holidays and fun so much, we’re writing a whole book on the topic. Grow your family with love and richness this year with Homestead Holidays. Sign up below to learn about its imminent release. By the way, this book would make a great gift this holiday season. Homestead Holidays Newsletter Sign Up l Homestead Lady.com

Abnormal Sourdough Recipe

So, this isn’t my normal, fermented-for-at-least-6-hours, whole grain sourdough recipe. I have several of those:

  • Pitas – they make a great breakfast food, too, especially when stuffed with eggs and avocado
  • Sourdough Sweet Bread for any holiday
  • Ebelskivers made with sourdough – like a donut hole!
  • Even nut free sourdough crunch pancakes with a secret ingredient and delicious blueberry sauce

This sourdough pumpkin recipe was concocted simply because I end up with extra sourdough starter all the time. This recipe calls for a mixture of gluten free (cassava) flour and wheat flour. When you add the sourdough starter and the other ingredients, you end up with a moist, rich and scrumptious biscuit. However, you can make this recipe entirely with gluten free flour – I recommend Bob’s 1-to-1 Gluten Free Flour. Unless you’re using an alternative flour like oat for your starter, these won’t be entirely gluten free, FYI.

Sourdough Pumpkin Biscuits

Combining cassava flour and wheat flour, this is a quick biscuit recipe. That means that the wheat flour won’t have time to ferment. I repeat, this recipe is not a fermenting recipe! This is a go-to recipe for when you’re overflowing with extra starter.

To learn how to make the dehydrated pumpkin powder called for in this recipe, please visit this article.

Dehydrated Pumpkin Powdered for Use i

Sourdough Pumpkin Biscuits l A Quick Breads Sourdough Recipe for Using Extra Starter l Homestead Lady.com

Sourdough Pumpkin Biscuits

Combine wheat flour, cassava flour, sourdough starter, pumpkin and delicious spices for this super quick morning breakfast.  This is NOT a fermented sourdough recipe.  This is a quick way to use up extra starter.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Breakfast
Cuisine American
Servings 6

Ingredients
  

  • 1 Cup Cassava Flour Or Bob's 1 to 1 Gluten Free Flour; Can Also Use Wheat, Rice or Oat Flour
  • 1 Cup Wheat Flour
  • 1 Tbsp Coconut Sugar Or Any Sugar
  • 1 tsp Sea Salt
  • 1/2 Cup Powdered Pumpkin*
  • 1 Cup Sourdough Starter
  • 1/2 Cup Coconut Oil, melted
  • 1/2** Cup Milk

Instructions
 

  • Preheat oven to 450F/232C.
  • Mix dry ingredients.  
  • Mix starter with melted coconut oil.
  • Add dry ingredients to wet a cup at a time and mix well.  Continue to add dry ingredients until mixed very well.
  • Add milk and continue to mix well.  Analyze dough.  For drop biscuits, the dough should be slightly sticky; for rolled biscuits, you'll want the dough a bit drier.
  • If making drop biscuits, drop in large spoonfuls onto a baking sheet.  For rolled biscuits, roll out dough onto a floured surface and cut with a biscuit cutter.  This will make about 12 small biscuits or 6 large biscuits.
  • Bake in a preheated oven for 10-12 minutes.  Be sure to look below for instruction on how to make Hazelnut Maple Topping to slather on top of these.

Notes

*I used dehydrated pumpkin in this recipe.  To learn to dehydrate pumpkin, visit this link.  Can you use wet, canned pumpkin in this recipe?  Yes!  Add one cup of pumpkin puree and reduce the milk to 1 Tablespoon increments until you get a workable dough.   See my comments below on milk additions.
I dehydrate my pumpkin in strips and then blend them to a powder in my mixer when I want to bake with them.  Pumpkin powder goes well in soups, batters, breads and more!
**Be sparing with your milk additions as you mix.  Depending on how wet your sourdough starter is, your dough may be more wet than dry.  Also, if you want to roll out your biscuit dough, you'll want a drier dough.  Drop biscuits are more forgiving of damp dough.  Which is quicker?  Drop biscuits, of course!  Naturally, that makes them my favorite.
Keyword biscuits, pumpkin, sourdough
Tried this recipe?Let us know how it was!

Hazelnut Maple Butter Topping

These sourdough pumpkin biscuits taste delicious sweet or savory. You could add an herbal butter for a dinner biscuit. Or, you can add a simple jam for a quick breakfast running out the door.

If you have a few extra minutes, try making this quick Hazelnut Maple Butter Topping:

  1. Pour 1/4 – 1/2 cups of hazelnuts into a blender.
  2. Add 1/2 cup of butter.
  3. Add 1/4 cup of maple syrup, adjust to taste.
  4. Blend on high until smooth or leave crunchy.
  5. Tip: you’ll probably need to stop blending periodically to scrape down or even tap down the contents to the bottom of the blender for better mixing.

I encourage you to take a few extra minutes in the kitchen, if you can spare them. Even as a homeschooling mom who can sort-of set her own schedule mornings are always busy for me. However, teaching my ten year old how to make this maple butter this morning really only took about five minutes. Bring your kids into the kitchen as often as possible so that they can start cooking for you!

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Filed Under: Healthy Recipes Tagged With: Fall Crafts & Projects, Homemade, Homestead Family, Kid Cooking, Sourdough & Ferments

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Reader Interactions

Comments

  1. Christina Kamp says

    September 7, 2019 at 10:46 pm

    5 stars
    Yummy, this looks amazing!

    Reply
    • Homestead Lady says

      September 7, 2019 at 11:40 pm

      They are delicious when served hot in the morning! The second it turns to September, I pull out the pumpkin.

      Thanks for stopping by, Christina!

      Reply

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