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.
Wishing you a wonderful Ornament Exchange party tomorrow! Looking forward to reading all about it and the cheesecake, which sounds divine. These biscuits are such fun, I can imagine its buttery flaky pumpkin-ness :)
ReplyDeleteYou just planted a seed in my head. I have buttermilk in my fridge right now that I was planning on using to make my family's Irish Soda Bread. But I'm still waiting on the recipe, meanwhile the buttermilk is about to go bad - I'll make biscuits!! I love how the biscuits here are spicy and colorful. Thanks for sharing!
ReplyDeleteBiscuit obsession requires no reasoning, but it probably has something to do with the carbs--delicious, delicious carbs. I would totally scoop these up and eat with honey. Or herb butter. Or alone.
ReplyDeleteI love the smell of homemade biscuits, sounds so good with pumpkin. Can't wait to see the cheesecake recipe!
ReplyDelete-Gina-
Wow, I love the buttery, flaky texture and taste of biscuits too...and I just LOVE pumpkin...definitely saving this to try! Thanks for sharing, and Happy Holidays!! :)
ReplyDeleteThis is so pretty...I love the color, and I know the taste must be fab w/that homemade jam!! I believe I saw a pic of Round Pond olive oil in here awhile back. I'm partnering with them for a giveaway on my blog, so be sure to enter. I LOVE their products!!!
ReplyDeleteMan, this biscuits are wonderful. I still haven't master biscuits. I don't get them so tall and yummy as these ones! Congrats on the top 9!
ReplyDeleteI'm obsessed with biscuits, too. And pumpkin. So this is right up my alley!
ReplyDeletewow ... i really love how pretty this is..love the bright color of this biscuits!! thanks for sharing.
ReplyDeleteThey sound and look like the perfect biscuit. And with a sweet jam or butter spread i'd quickly eat a couple.
ReplyDeleteI love biscuits! Thanks for sharing this recipe!
ReplyDeleteTotally obsessed with biscuits as well, I have made sweet potato biscuits before but not pumpkin, I bet they are fantastic, they sure look it!
ReplyDeletePumpkin biscuits - ingenioius. I've been putting pumpkin in everything lately, so why not biscuits? Buttery flaky pumpkin-ness. This would be a wonderful addition to any holiday table.
ReplyDeleteI just made a vegan version using coconut oil in place of butter, and fresh orange juice in place of buttermilk... It was mighty delicious.
ReplyDelete