Pumpkin Butter Biscuit

Pumpkin Butter Biscuit

Cook temperature 425°F
Cook time 25–30 mins
Servings 9
Prep time 15 mins

Ingredients

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Chef's Tip
Ingredient amounts are for reference only and are based on a 24-Qt capacity. Adjust quantities and cooking liquid as needed based on serving size.

Directions

Preheat

Put the rack inside the roaster oven. Put the lid on. Set to 425°F. Preheat for 20 minutes.

Melt Butter

Add 12 Tbsp butter into an 8" x 8" baking pan. Place pan on the rack. Heat until butter is fully melted, about 8–10 minutes.

Mix Dough

In a large bowl, whisk flour, granulated sugar, baking powder, pumpkin spice, and salt. In a large measuring cup, combine cream and pumpkin puree.

Assemble

Form a well in center of dry ingredients. Pour cream mixture into well. Stir until a sticky dough forms. Transfer dough into baking pan with melted butter. Spread evenly.

Bake

Place baking pan back on the rack inside the roaster oven. Cover with lid. Bake at 425°F for 25–30 minutes until puffed and golden.

Serve

Let cool about 20 minutes, then cut into 9 squares. In a small bowl, mix pecans, maple syrup, and remaining butter. Serve alongside biscuits.

Made with SUNVIVI Roaster

Made with SUNVIVI Roaster

Make this recipe effortlessly in the SUNVIVI Roaster for tender, fall-apart results every time.

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