Pumpkin Biscuits
Biscuits are a perfect pairing for any dinner meal, alongside soups or at breakfast, served with eggs and bacon or just spread with delicious butter or fruit jam. These tasty, flaky, golden pumpkin biscuits are going to be wonderful to pass around your Thanksgiving dinner table.
Ingredients
- 2 cups (250g) all-purpose flour
- 2 tsp (8g) baking powder
- 1/2 tsp (3g) baking soda
- 1 tsp (5g) salt
- 1 tbsp (15g) sugar
- 1/2 tsp (2g) cinnamon
- 1/2 cup (113g) chilled unsalted butter , cut in small pieces
- 1/2 cup (50g) cheddar cheese , coarsely grated
- 1/2 cup (120ml) buttermilk
- 1/2 cup (120g) pumpkin puree
For brushing the tops of the biscuits
- 1 egg , beaten
- pinch of salt flakes
- sesame and flex seeds
Maple Flavored Butter
- 1/2 cup (113 g) butter , softened
- 3 tbsp (60g) maple syrup
- pinch of salt
Instructions
- Preheat oven to 350ºF(180ºC). Line a large baking sheet with parchment paper. Whisk the flour, baking powder, baking soda, salt, sugar and cinnamon in a large bowl.
- Use a pastry cutter or fork or your fingertips to quickly cut the butter into the flour mixture until you get pea size pieces.
- Add cheddar cheese and just give a quick stir to combine with the flour mixture. Add the buttermilk and pumpkin purée and use a fork to mix until incorporated and the dough just comes together.
- Pour the mix onto a lightly floured piece of large parchment paper, gently press the dough and then pat it with your hands trying to shape it into about 1/2 inch (1cm) thick rectangle. Using the side of the paper if needed fold the dough into thirds like a business letter, using the long sides of the rectangle. Repeat this step, pat it down again into a 1/2 inch (1cm) rectangle and again fold it into thirds like a letter.
- Finally sprinkle some flour on the dough and gently pat it down to about o ¾ inch (2cm) thickness.
- Use a floured 2 1/2 inch (6 cm) round cookie cutter to cut discs from dough. Don't twist the cutter, use a straight up and straight down motion. Reshape and cut leftover dough.
- Place the biscuits, 1 inch apart, on the prepared baking sheet.
- Brush the tops of the biscuits with beaten egg and sprinkle with some sesame and flex seeds and salt flakes.
- Bake for 20-25 minutes or until crisp and golden.
- Meanwhile, whisk the softened butter, maple syrup and a touch of salt until fluffy.
Serve biscuits warm and spread with maple flavored butter.
Video
Nutrition
Serving: 1 serving out of 16Calories: 130kcalCarbohydrates: 14.2gProtein: 2.8gFat: 7gSaturated Fat: 4.4gCholesterol: 19mgSugar: 1.6g