Thursday, November 20, 2014

Pumpkin Biscuits

Back in my days, biscuits were synonymous with Gluco, Marie, Krack-Jack, Monaco, Bourbon and so on. But in America, biscuits are soft rolls that are served at the dinner table. With Thanksgiving around the corner, I wanted to add pumpkin to the biscuit recipe.

Pumpkin Biscuits
2 cups All Purpose Flour
2 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp Pumpkin Spice

Cut into small pieces
5 tbsp. chilled butter

3/4 cup canned pumpkin, such as Libby's
1/3 cup buttermilk
3 tbsp. honey

1. Preheat oven 400 F
2. Mix dry ingredients.
3. Add cut butter to the flour mixture. Mix till it resembles coarse meal.
4. Whisk buttermilk, honey and pumpkin puree.
5. Add wet ingredients to the flour. Mix till moist.
6. Knead on a floured surface.

7. Roll into a rectangle using dry flour as needed.
8. Fold into a triangle and roll again to a rectangle.
9. Using biscuit cutter, or small ramekin, cut uniform 15 circles.
10. Line a parchment paper with a baking sheet.
11. Place the rounds 1" apart on the baking sheet.
12. Bake for about 14 minutes.
13. Serve hot off the oven.

Note -
1. Bake the remnants of the dough as well. They make fun "guess this animal" biscuits.

2. I used Libby's canned pumpkin. Make sure that they do not have any ingredients other than pumpkin.
3. If using readymade, pumpkin spice mix, I recommend McCormick brand.

Cooking Light

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