Thursday, October 3, 2013

Pumpkin Biscuits

You all know my love of biscuits, a hot bowl of soup and a chilly evening at home watching a movie or reading a good book.

And my love for pumpkin recipes in the fall.

So I thought, why not combine two of my favorite things into one recipe for Pumpkin Biscuits?

After our week of rain, I was shopping for dinner Friday night, and knowing that I would not want to leave the house on Saturday if it was stormy again, I picked up some beans and a few vegetables for bean and ham soup.  There just happened to be some lamb bones, a ham hock, and a bit of ham leftover from Easter still in the freezer, which I knew would make a fantastic soup.

While working through my Saturday to-do list, I simmered the bones with garlic, carrots, onions, ginger, thyme and pink peppercorns, until the last bit of meat clinging to the bones fell right off.  Once the stock was ready, I strained it and started on the soup with more fresh vegetables and garlic sauteed in olive oil, the ham, three varieties of beans, and the stock.  I even added a little cinnamon, and it smelled so fragrant, slowly simmering away on the stove until dinner time.

It was stormy again that afternoon and evening, the perfect weather for hot soup and biscuits.  I mixed up the biscuit dough, using my standard recipe for baking powder biscuits except with the addition of a little sugar, some pumpkin pie spice, and of course, the pumpkin.

They were tender and flaky, the perfect accompaniment for the soup.  I encourage you to drizzle the biscuits with generous amounts of honey.

For breakfast the next day, I split and toasted the leftover biscuits, and topped them with sunny side up eggs, for a simple but yummy breakfast.  If I'd had a little bacon or prosciutto on hand, that would have made them even better.

One Year Ago:   Pumpkin Pasta with Sausage and Sage
Two Years AgoPumpkin Pecan Streusel Muffins

For my Bean and Ham Soup recipe, similar to what I made, click here.

Pumpkin Biscuits

  • 2 cups all-purpose flour, plus extra for rolling
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon pumpkin pie spice
  • 6 tablespoons unsalted butter, cold and cut into pieces, plus extra melted butter for brushing over the biscuits
  • 1 cup canned pumpkin
  • 1/3 cup buttermilk

Note: Other good additions to the dough would be fresh herbs, such as thyme or sage, or even some cooked, crumbled sausage or bacon.

Preheat the oven to 450 and line a baking sheet with parchment paper or a Silpat.

In a bowl, combine the flour, sugar, baking powder, salt and spice.  Add the butter and cut in with a pastry cutter until pea-sized chunks of butter remain.  Stir in the pumpkin, then add the milk, stirring until a moist, soft dough forms.

Dump the dough out onto a generously floured surface, then sprinkle the top of the dough with a little more flour.  Use your hands to gently pat the dough out to a 1-inch thickness.  Dip a 2 1/2 inch biscuit cutter in flour and cut as many biscuits as you can; gather up the scraps and cut more biscuits until you've cut all the dough.  Place biscuits 1 inch apart on the baking sheet.

Bake for 12-15 minutes, until puffed and golden brown.  Remove from the oven and immediately brush the tops of the biscuits with a little melted butter.  Serve piping hot, with honey.  The leftovers will be good for several days, and can be split and toasted.

Yields 8-9 biscuits

Recipe from Curly Girl Kitchen