Pumpkin Parmesan Biscuits

A few weeks ago when I had some friends over for dinner, I made a biscuit recipe from Food Network Magazine.  They turned out alright, but not what I was hoping for.  I made a tweak or two to the recipe and tried them again last week.  This time they were a great success!

These biscuits are so easy, and have a bit more body to them than a standard buttermilk biscuit.  I had plenty of pumpkin puree on hand from my homemade PSL recipe experimentation, but beyond that and the buttermilk, most of these ingredients are common pantry staples.  The whole process only takes 45-50 minutes and they can easily be made while other dishes are cooking.  I paired them with my butternut squash and carrot soup for a warm, fall themed meal.

DSC 0726 1024x685 Pumpkin Parmesan Biscuits

Pumpkin and Parmesan Biscuits

(Recipe adapted from Food Network Magazine)

Ingredients

2 cups all purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/4 teaspoon freshly ground nutmeg

2 tablespoons finely grate parmesan cheese, plus more to sprinkle

1 stick cold butter, cut into large slices, plus additional butter for brushing

1/2 cup pumpkin puree (pure pumpkin, not pumpkin pie)

1/4 cup buttermilk

 

1.)  Preheat oven to 400 degrees and line a baking sheet with parchment paper.

2.)  Whisk together all the dry ingredients in a large bowl.  Add sliced butter and work it with your hands.  the dough should be crumbly but coarse and crumbly.

3.)  Mix the buttermilk and pumpkin together in a small bowl.  Pour over dry mixture and mix with your hands (or a fork) to combine.

4.)  On a lightly floured surface, turn the dough and roll it until 3/4 inch thick.  Using the top of a wine glass (or 2 inch round cutter) cut each biscuit and place on parchment paper.

5.)  Brush the tops of each biscuit with the melted butter and sprinkle with parmesan cheese.

6.)  Bake 15-20 minutes or until golden brown on top.

DSC 0734 685x1024 Pumpkin Parmesan Biscuits

 

 

Pumpkin Parmesan Biscuits

 Pumpkin Parmesan Biscuits

by Emily

Prep Time: 20-25 minutes

Cook Time: 15-20 minutes

Keywords: bake bread side vegetarian fall

 

Ingredients (14 – 16 Biscuits)

  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground nutmeg
  • 2 tablespoons finely grate parmesan cheese, plus more to sprinkle
  • 1 stick cold butter, cut into large slices, plus additional butter for brushing
  • 1/2 cup pumpkin puree (pure pumpkin, not pumpkin pie)
  • 1/4 cup buttermilk

Instructions

Preheat oven to 400 degrees and line a baking sheet with parchment paper.

Whisk together all the dry ingredients in a large bowl. Add sliced butter and work it with your hands. the dough should be crumbly but coarse and crumbly.

Mix the buttermilk and pumpkin together in a small bowl. Pour over dry mixture and mix with your hands (or a fork) to combine.

On a lightly floured surface, turn the dough and roll it until 3/4 inch thick. Using the top of a wine glass (or 2 inch round cutter) cut each biscuit and place on parchment paper.

Brush the tops of each biscuit with the melted butter and sprinkle with parmesan cheese.

Bake 15-20 minutes or until golden brown on top.

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