Not sure what it is, but I am a bit obsessed with biscuits. Could it be the flaky buttery layers? The crispy bottom? The rich satisfying taste? Actually I think that it is all of the above.
Typically I make the traditional biscuits and serve warm with butter or honey. For this festive holiday season, I wanted to bring it up a notch by making pumpkin biscuits. Did not want them too sweet since I wanted to keep the integrity of a true biscuit without being a scone.
I actually brought these to Thanksgiving Day dinner with Strawberry-Rhubarb Jam that I had made and canned during the summer. The combination was really tasty.
I am hosting our annual Holiday Ornament exchange party at our house tomorrow night and currently baking a Caramel and Almond Roca Cheesecake for the dessert for the party. Of course, I will post the recipe. This is one of those too die for desserts. Off to the kitchen I go and finish prepping for tomorrow’s fun party!
Pumpkin Biscuits
2 C. Flour
2 ½ t. baking powder
½ t. Cinnamon
¼ t. All spice
½ t. Ground ginger
¼ t. Nutmeg
½ t. salt
5 T. chilled butter, cut into small pieces
1/3 C. Buttermilk
3/4 C. Canned pumpkin
3 T. honey
Egg wash – 1 egg + 1 tablespoon of water
Preheat oven to 400°.
Combine flour, baking powder, spices, and salt in a large bowl; cut in butter with a pastry blender until mixture resembles coarse meal.
Combine buttermilk and honey, stirring with a whisk until well blended; add canned pumpkin. Add buttermilk mixture to flour mixture; stir just until moist.
Turn dough out onto a lightly floured surface; knead lightly 3 to 5 times. Flatten dough with your hands until it is about 1 inch thick and dust top of dough with flour. Cut dough with a 2-inch biscuit cutter to form rounds. Re-roll dough and cut remaining circles until all the dough is gone. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper or silpat. Brush the top of each biscuit with the egg wash. Bake at 400° for 14 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.
Typically I make the traditional biscuits and serve warm with butter or honey. For this festive holiday season, I wanted to bring it up a notch by making pumpkin biscuits. Did not want them too sweet since I wanted to keep the integrity of a true biscuit without being a scone.
I actually brought these to Thanksgiving Day dinner with Strawberry-Rhubarb Jam that I had made and canned during the summer. The combination was really tasty.
I am hosting our annual Holiday Ornament exchange party at our house tomorrow night and currently baking a Caramel and Almond Roca Cheesecake for the dessert for the party. Of course, I will post the recipe. This is one of those too die for desserts. Off to the kitchen I go and finish prepping for tomorrow’s fun party!
Pumpkin Biscuits
2 C. Flour
2 ½ t. baking powder
½ t. Cinnamon
¼ t. All spice
½ t. Ground ginger
¼ t. Nutmeg
½ t. salt
5 T. chilled butter, cut into small pieces
1/3 C. Buttermilk
3/4 C. Canned pumpkin
3 T. honey
Egg wash – 1 egg + 1 tablespoon of water
Preheat oven to 400°.
Combine flour, baking powder, spices, and salt in a large bowl; cut in butter with a pastry blender until mixture resembles coarse meal.
Combine buttermilk and honey, stirring with a whisk until well blended; add canned pumpkin. Add buttermilk mixture to flour mixture; stir just until moist.
Turn dough out onto a lightly floured surface; knead lightly 3 to 5 times. Flatten dough with your hands until it is about 1 inch thick and dust top of dough with flour. Cut dough with a 2-inch biscuit cutter to form rounds. Re-roll dough and cut remaining circles until all the dough is gone. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper or silpat. Brush the top of each biscuit with the egg wash. Bake at 400° for 14 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.
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