Pumpkin Biscuit Bake

Drop biscuits just got revamped to serve a crowd. This giant biscuit, with its buttery, tender crumb, is all fall, thanks to pumpkin, browned butter, and warm spices. How does this charming quick bread fall into biscuit territory? Well, there are rolled biscuits, drop biscuits, and butter swim biscuits. Rolled biscuits are the layered, flaky go-to that often resonate with sausage gravy. The drop biscuit may allude to the forever reliable Bisquick, a little dollop of dough baked in a pinch. The butter swim biscuit combines both ideas into one; an oversized drop biscuit poured into melted butter, baked, and served family-style. A great recipe to turn to for Sunday brunch or a packed afternoon snack; don’t forget the maple pecan butter! Here are some tips for how to make these.

• No parchment needed: Whether you’re using a nonstick pan, you probably won’t need parchment. I tested this in a stainless steel pan without parchment, and the biscuit didn’t stick one bit. There’s so much butter surrounding the surface that it should release seamlessly.
• Making browned butter: Because you’re making browned butter in the oven, the moisture released may spatter. Be careful when removing the pan from the oven. You could alternatively brown butter on the stove and pour into the pan too.
• Baking powder is crucial: Don’t skip baking powder. It may seem like a lot, but it’s going to give this biscuit a hefty rise.
• Don’t overmix: The dough is sticky but leans on the dry side. Combining the cream and pumpkin first will help avoid overmixing.

Storage:
Wrap the biscuit in plastic wrap or store in an airtight container at room temperature for up to 3 days. Reheat in a toaster before slathering with butter.