Pumpkin Biscuits

You know it’s that time again, when you start seeing a zillion recipes cropping up with ingredients like pumpkin, butternut squash and apples.

It’s Fall.

The Christmas song that quotes “It’s the most wonderful time of the year” should have been written about Fall as far as I’m concerned. After a few months of mind-numbing heat, browning grass and flowers, AND the steering wheel in my car practically searing my hands to blisters every time I get in it, the coolness and beauty of Fall is something I always look forward to.

And dishes with pumpkin.

I love incorporating pumpkin into traditional sweet dishes like Maple Pumpkin Crème Brulee, Pumpkin Cookies with Spiced Cream Cheese Frosting, Pumpkin Scones, and Pumpkin Crisp. But tonight I mixed some into some biscuit dough to create a savory biscuit that is moist and delicious. We spread Apple Honey Butter on top of them and oh my, were they fabulous!

They are pretty easy to make as well so join me in making these this fall!

First you want to sift all your dry ingredients together. Measure out two cups of flour into a fine mesh sieve, or whatever sifter you happen to have. Add in one tablespoon of baking powder, 1 tablespoon of sugar, ½ teaspoon of kosher salt, and ¼ teaspoon of baking soda. Sift this all together into a large mixing bowl.

This next step is important for making your biscuits light and flaky.

ICE COLD butter.

Take a stick of frozen butter and using a box grater, grate the butter completely. Then add it right into your dry ingredients. It will be a somewhat crumbly mess. That’s okay.

Now in a separate bowl, add in one cup of pure pumpkin puree. DON’T get the pumpkin pie mix. They look very similar! Add it to ¾ cup of milk. Whisk it all together.

Pour it into the dry ingredients/butter mixture and using a rubber spatula just begin to mix it up. When you’ve gotten as much of the dry ingredients mixed in as possible, turn the whole mess onto a floured countertop or cutting board and begin to work it with your hands. Not too much, but just until it’s all mixed nicely. It doesn’t have to be super smooth (in fact, it shouldn’t be), and can be a little rough.

Pat it into a circle and take your rolling pin and roll it out one way, then turn the rolling pin or dough and give it a roll the other way.

This way your dough keeps the shape of a circle instead of becoming really long because you’re alternating rolling it in different directions. You want it to be just under an inch tall or closer to ¾ inch. Take a 3-inch biscuit cutter and cut as many biscuits as you can with it. (Use a glass if you don’t have a biscuit cutter or even the ring off a mason jar.)

Place the cut biscuits on a baking sheet.

I like to use a Silpat mat on mine but parchment works wonderfully as well. Take your leftover dough and shape it into a ball again and roll it to ¾ inch again. Cut out more biscuits. This recipe makes exactly sixteen biscuits nicely for me.

Bake at 400 degrees for 12 minutes, then Remove them form the oven and brush them with melted butter.

https://www.dishinanddishes.com/recipe/pumpkin-biscuits/

Remove them and let them cool and top them with some of my Apple Honey Butter. (Click here for recipe)

It truly IS the most wonderful time of the year.

Fall goodness.

Pumpkin Biscuits

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Author: Katie of Dishin & Dishes

Serves: 16

Ingredients

• 2 c. flour
• 1 T. baking powder
• 1 T. sugar
• ½ t. kosher salt
• ¼ t.baking soda
• ¾ c. milk
• 1 c. pure pumpkin puree (not pumpkin pie mix)
• 1 stick butter, frozen
• Melted butter for brushing tops (about ½ stick)

Instructions

1. Mix all dry ingredients together and sift into large bowl.
2. Mix milk and pumpkin together in another bowl.
3. Grate stick of butter on large holes of box grater right into the dry ingredients and then mix with spatula. Mixture will still be pretty dry.
4. Add in pumpkin/milk mixture and when ball starts forming, turn out onto floured surface.
5. Knead with hands as minimally as possible just until flour is mostly absorbed (batter will still be rough and not super smooth)
6. Form disk and roll with rolling pin once in each direction and then once in the opposite direction until dough is ¾ inch high.
7. Cut with 3 inch biscuit cutters, mason jar lid or glass.
8. Place on sprayed baking sheet or baking sheet lined with Silpat mat or parchment paper.
9. Bake for 12 minutes. Remove from oven and brush each biscuit with melted butter. Return to oven for 3 minutes.
10. Serve warm. Famtastic with Apple Honey Butter!

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