Friday, December 3, 2010

Pumpkin Biscuits


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.



14 comments:

  1. 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 :)

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  2. You 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!

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  3. Biscuit 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.

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  4. I love the smell of homemade biscuits, sounds so good with pumpkin. Can't wait to see the cheesecake recipe!
    -Gina-

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  5. 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!! :)

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  6. This 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!!!

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  7. Man, 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!

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  8. I'm obsessed with biscuits, too. And pumpkin. So this is right up my alley!

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  9. wow ... i really love how pretty this is..love the bright color of this biscuits!! thanks for sharing.

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  10. They sound and look like the perfect biscuit. And with a sweet jam or butter spread i'd quickly eat a couple.

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  11. I love biscuits! Thanks for sharing this recipe!

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  12. Totally obsessed with biscuits as well, I have made sweet potato biscuits before but not pumpkin, I bet they are fantastic, they sure look it!

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  13. Pumpkin 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.

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  14. I just made a vegan version using coconut oil in place of butter, and fresh orange juice in place of buttermilk... It was mighty delicious.

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