Sunday, October 21, 2012

Pumpkin Biscuits

I recently made these awesome pumpkin biscuits for my family for breakfast.  What is it about the flavors of pumpkin and cinnamon in the fall months?   Scrumptious!

The recipe is from Country Living magazine, and is soooo good.    I made the biscuits in a cute pumpkin shape, and served them with honey butter.  ( I adapted the recipe just a little bit with the addition of cinnamon and a little sugar, and by omitting the cayenne pepper.)


Pumpkin Biscuits

4 cups flour
2 1/2 tablespoons baking powder
2 tablespoons sugar
2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon ginger
1 cup butter, chilled
1 1/2 cups pumpkin puree
1 tablespoon honey
1/2 cup buttermilk

Preheat oven to 400 degrees.  Combine flour, sugar, baking powder, salt, cinnamon, and ginger in a large bowl.  Slice the chilled butter into small pieces and cut it into the flour mixture with a pastry cutter or two knives until the mixture resembles coarse meal.  Set aside.  Combine the pumpkin puree and honey in a small bowl.  Add the pumpkin mixture to the flour mixture and stir until just combined.  Add the buttermilk and stir just until the mixture clings together and is combined.

Place a piece of parchment paper on a baking sheet and set aside.  Turn the biscuit dough out onto a lightly floured surface and knead about 10 times.  Roll the dough out to 3/4 inch thickness.  Cut out with a 3 1/2 inch biscuit cutter (or pumpkin shaped cookie cutter!)  Gather dough scraps, gently press together, and repeat until all of the dough is used.  Place cut biscuits 1 inch apart on prepared baking sheet.  Bake until golden ---20 to 25 minutes.  Cool on a wire rack or serve immediately with honey butter or apple butter.

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