Sunday, March 22

BAKE IT: Pumpkin Biscuits

During the autumn/winter months everything suddenly becomes pumpkin spice flavored in my area...I am pretty sure it goes for your area as well. The trouble is come spring those flavors go away and I miss them. One of the best ways to bring these flavors back in the spring is with a fun spin on a breakfast favorite-the biscuit. They are perfect when drizzled with honey or smothered in butter and even give shortcakes a delightful twist.

Full time 1 hour
Makes 12-15 biscuits

The needs-

2 sticks butter, chilled and diced into 32 pieces each
4 cup white whole wheat flour (all-purpose can be used)
1 1/2 cup pumpkin purée (canned is fine do not use pie mix)
1/2 cup soured milk (1/2 tsp white vinegar mixed with 1/2 cup milk allowed to set for 5-10 minutes)
2 1/2 tbsp baking powder
1 tbsp honey
2 tsp salt
2 tsp ground ginger
1 tsp ground nutmeg

For baking:
2 tbsp melted butter
2 tbsp sugar
1/2 tbsp cinnamon
1/2 tsp allspice

The know-

Preheat oven to 400' and line a baking tray with parchment.

In a smal bowl whisk together pumpkin and honey, set aside.

In a large bowl combine flour, baking powder, salt, ginger, and nutmeg.

Using the palms of your hands or pastry cutter. Work butter into flour mixture until it has become a crumbled coarse texture. Do not over work as the heat from your hands will effect dough.

Stir in pumpkin mixture, stirring just to incorporate.

Stir in soured milk, stirring just until dough begins to cling to itself.

Lightly flour a work surface and turn dough out.

Knead gently with cool hands 8-12 times, just to create a even texture dough.

Roll dough with floured pin out to a thickness of roughly 3/4".

Cut with 3" biscuit cutter or a drinking glass.

Lay cut biscuits onto parchment lined sheet.

Work remaining douh back into a ball and reroll, cut biscuits, repeat until you have used all dough or is feels like it has become tough.

Brush tops of biscuits with melted butter.

In a small bowl combine sugar, cinnamon, and allspice.

Sprinkle lightly over biscuits, depending on how many biscuits you have you may not need all of the mixture.

Bake in oven 25-30 minutes or until golden in color.

Remove from oven.

Allow to cool on tray 2-3 minutes.

Allow to cool on wire rack 5-8 minutes before serving.