I am off to Napa Valley today. You can check out what am doing there if you look at my events page. I will also update you after I return. I also have a new giveaway for you over on my giveaway page if you want to check it out. Even though I will be in Napa, pumpkin week will continue! I have all the posts ready and they will post while I am gone.
Today I have for you pumpkin in biscuit form, yes biscuits. I adapted it from a version I saw over on Cafe Zupas. The version there was more savory with the addition of sage to the biscuit dough along with honey. Jen adapted it from a Martha Stewart recipe for sweet potato biscuits. I wanted a simpler version to serve with cinnamon honey butter. So I swapped out the honey for the brown sugar in the original Martha Stewart recipe and also left out the sage. I also decided to forgo the whole biscuit cutter and shaped the dough into a square and then cut the square using a knife into 9 squares.
My biscuits turned out a little flatter than the picture on Cafe Zupas. However, I am not so sure I rolled the dough to the 1 inch thick, so I will be sure to check on that next time. I also cooked mine on a baking sheet. Next time I’ll try a baking dish and see if that helps it puff more. I really think the cinnamon honey butter I served these with really makes the biscuits fabulous. You simply must make the butter to accompany these biscuits.
- 1 3/4 cups all-purpose flour, plus more for kneading and shaping
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 6 tablespoons unsalted butter, frozen, plus more to spread
- 3/4 cup pumpkin puree, chilled
- 1/3 cup buttermilk
- 2 tablespoons brown sugar
- Preheat oven to 425 degrees. In a large bowl, whisk together flour, baking powder, salt, and baking soda together.
- With a box grater, grate the frozen butter into the flour mixture. (I just finely chopped my frozen butter)With a pastry blender or a fork, cut in butter until mixture resembles coarse meal (I did this with my food processor), this should not take very long because the butter is already grated well.
- In a liquid measuring bowl, whisk together pumpkin purée, buttermilk, and brown sugar; stir quickly into flour mixture until combined (do not over mix).
- Turn out dough onto a lightly floured surface, and gently bring together, folding once or twice and adding a Tablespoon or two of flour as needed so the dough is not too wet. Shape into a disk, and pat to an even 1-inch thickness (I shaped it into a square). With a 2-inch biscuit cutter dipped in flour, cut out biscuits as close together as possible (I skipped this part and just cut the dough with a knife into 9 squares). Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once).
- Arrange biscuits on a buttered or parchment lined baking sheet, or side by side in an 8-inch cake pan. Smear a bit of butter on the top of each biscuit. Bake until golden, rotating once, 20 to 24 minutes. Serve piping.
*Note – pumpkin puree can be substituted with sweet potato puree.
Cinnamon Honey Butter
- 1/2 cup butter
- 1/4 cup honey
- 1 teaspoon cinnamon