Easy Pumpkin Cream Biscuits

You just need 4 ingredients & 30 minutes to make these soft and fluffy Easy Pumpkin Cream Biscuits. Serve savory with your favorite soup or chili, or drizzle with honey for a sweet treat...

I am partnering with King Arthur today to bring you all this recipe. As always, all opinions expressed below are 100% my own.

Brace yourself, my friends. The season of all things pumpkin is almost upon us! And quite frankly, I have been having a hard time not sharing this recipe for Easy Pumpkin Cream Biscuits with you all sooner. But I figured I should at least wait until it was almost September. ;) August 28th is close enough, right?

I have actually been in the kitchen for a couple of weeks now creating and then photographing a few pumpkin recipes to share with you all on the blog a little later on. 

Granted, it felt a little strange whipping up pumpkin recipes in the middle of August, but deadlines are deadlines and often brands want recipes for Halloween & Thanksgiving a couple of months ahead of the curve. 

But I haven't been complaining! I adore pumpkin... and fall... and baking for the fall holidays. :)

First up for Fall 2015? These super simple, soft & thick Easy Pumpkin Cream Biscuits. And when I say easy, I really mean easy, folks. 

Thanks to the good folks at King Arthur, I just became a self-rising flour convert. I brushed off self-rising flour before simply because I thought how hard could it be to add a few ingredients to flour myself and be done with it? 

But I found something out real quick after receiving and using my first bag of King Arthur Self-Rising Flour- the right self-rising flour makes THE BEST homemade biscuits...

Pinspiration in the Kitchen- Sour Cream Blueberry Muffins

When you can get fresh blueberries for a bargain price, you buy them, right?  Spurred by a good deal and a blueberry muffin recipe from King Arthur Flour that I pinned earlier this month, I made a batch of sour cream blueberry muffins the other day.  (CLICK HERE for the recipe.)

Blueberries are one of those berries that freezes very easily, so buying in bulk is a win-win.  I have a batch of warm blueberry muffins now, and a whole mess of blueberries frozen to make muffins or pancakes or to throw in a smoothie later when the leaves start to turn and blueberries are no longer quite so affordable (or juicy, or sweet!) at the store.  I am telling you, folks.  Your freezer really is your grocery budget's best friend, and a wonderful way to still have a little taste of summer right up through the New Year. ;)

The addition of sour cream in the batter made for a deliciously moist muffin.  These were a big hit with the husband who is a huge fan of blueberry muffins. 

Before baking them, I sprinkled some colored sugar crystals on top of the muffins.  Aren't they pretty?? :)

This is definitely my new go-to recipe for blueberry muffins.  This recipe would also work well with raspberries. 

To go directly to this pin for repinning, CLICK HERE.

I am planning on hosting another Pinspiration in the Kitchen Party next Friday, and am looking for co-hosts!  This party will be the big kick-off for my Birthday Celebration week. :)  If you are interested in co-hosting, please email me at thefrugalfoodiemama@yahoo.com.

CLICK HERE for a link to my last Pinspiration in the Kitchen Party.