a couple weeks later i still had some leftover pumpkin puree from the soup experiment, and i got a hankering to try to make pumpkin biscuits.
2 cups all-purpose flour, plus more for rolling out the dough
2 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
5 tablespoons cold unsalted butter, cubed
1 cup pumpkin puree
1/4 cup milk
2 tablespoons molasses (i used pure maple syrup)
1 teaspoon honey
like my dough cutter?
- preheat oven to 400° f. line and/or grease your baking sheets and set aside.
- in a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt. add in the cold cubed butter and mix together with a fork, a pastry cutter, or your stand mixer, until the mixture resembles coarse crumbs. (i don't think mine ever looked like "coarse crumbs")
- in another bowl, mix together the pumpkin puree, milk, molasses, and honey until well combined, then gradually add into the dry mixture with the butter until just moistened. lightly dust your work surface with flour and turn the dough out onto it. dust your hands and rolling pin with flour, then roll out to about a 1-inch thickness. cut out 2 1/2-inch circles of dough and place on your prepared baking sheets. continue until you have no more dough.
- bake for 12-15 minutes, until set and golden. (yields 8-10 biscuits)
i had more than 1 cup of pumpkin but tossed it all in the batter anyway. the biscuits still turned out ok, but i assume they would have been flakier without the extra pumpkin. it did increase the yield from "8-10" to 18-20, but we had no problem devouring the biscuits in 3 days (and by 3 days i mean barely managed to save the last two biscuits for breakfast the 3rd day).
they were amazing and i'd eat them again any day. the amazingness could be due to the fact that i haven't had a biscuit in for-ev-er because they usually have sugar / lard (soybean-based) in them. regardless, i loved and inhaled them. i will probably make them again for christmas day brunch.