Here’s a must-make recipe to serve with chili, soup or stew: Pumpkin Biscuits
There’s a reason I was long-ago dubbed “Recipe Girl.” I’m a recipe hoarder. I’m obsessed with cookbooks, leaving sticky notes on numerous pages with the intention of making every single recipe one of these days. I subscribe to a ton of food magazines, and I scour them daily for new ideas and inspiration. And I have been cutting out recipes from magazines since I was in high school, which means I have a lot of recipes filed away in every category you can imagine. This Pumpkin Biscuits recipe has been in my collection forever. It’s from one of my favorites: Taste of Home. I’ve had it sitting on my kitchen counter for weeks now, and I finally got around to making these a couple days ago.
It’s a super simple recipe to whip up quickly. Just cut the butter into the dry ingredients, stir in the pumpkin and buttermilk, roll out, cut and bake.
The recipe makes 8 biscuits. This is good… since you’ll want to eat them ALL.
They puff up nicely in the oven, as any good biscuit should.
Fresh out of the oven, warm biscuits are brushed with plenty of melted butter.
And if you’re anything like me, you’ll want to drizzle your biscuits with honey too!
These delicious Pumpkin biscuits are good on their own… or for breakfast… or as a side to your warm bowl of soup. You must make them and let me know if you love them as much as I do. We’re only a family of three, but those 8 biscuits were gobbled up in just one dinner!
Yield: 8 biscuits
Prep Time: 20 min
Cook Time: 20 min
1 3/4 cups Gold Medal® All-Purpose Flour
1/4 cup packed brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup (1 stick) + 1 tablespoon butter, divided
3/4 cup unsweetened pumpkin puree
1/3 cup buttermilk
1. Preheat the oven to 425 degrees F. Spray a baking sheet with nonstick spray, or line with a silpat mat.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, salt and baking soda. Cut in the 1/2 cup butter until the mixture resembles coarse crumbs. In a small bowl, stir together the pumpkin and buttermilk; add to the crumb mixture and stir just until moistened.
3. Turn the dough onto a lightly floured surface; knead 8 to 10 times, adding a small sprinkle of flour here and there if needed. Pat or roll out to 1-inch thickness; cut with a floured 2-inch (or similar) biscuit cutter. Place cut biscuits 1-inch apart on a greased baking sheet (or a baking sheet lined with a silpat mat).
4. Bake for 18 to 22 minutes or until golden brown. Melt the remaining 1 tablespoon butter in a small bowl. Brush the melted butter over the biscuits. Serve warm.
SOURCE: RecipeGirl.com (adapted barely from Taste of Home)
Here are a few more biscuit recipes on the blogs you might enjoy:
Cheddar and Jalapeno Biscuits by Simply Recipes
Red Lobster Cheddar Bay Biscuits by Rasa Malaysia
How to Make Light and Flaky Buttermilk Biscuits by RecipeGirl
Greek Yogurt Biscuits by Lovely Little Kitchen
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