Pumpkin Parmesan Biscuits

Pumpkin Parmesan biscuits

I meant to give you this recipe before Thanksgiving, but you know how it goes….life just gets in the way! So here it is, better late than never! Believe me, it’s just as good now as it was in November and if you didn’t buy extra pumpkin, no problem, the recipe gives you a perfect substitute!

These biscuits are similar in texture to traditional baking powder biscuits and uses the same basic method….but have a slightly sweet flavor. I’m sure you’ll enjoy them as much as I do. They’re great with soups and salads, too!

Pumpkin Parmesan Biscuits

  • 2 c flour (plus more for dusting the board you form them on)
  • 1 Tbsp. baking powder
  • 1 Tbsp. sugar
  • 1 tsp. Kosher salt
  • 1/4 tsp. freshly grated nutmeg
  • 2 Tbsp. finely grated parmesan cheese, divided
  • 1/2 c (1 stick) cold, unsalted butter, plus melted butter for brushing tops
  • 1/2 c canned pumpkin (not  pumpkin pie filling) **
  • 1/4 c heavy (whipping) cream

Preheat oven to 400. Line a rimmed baking sheet with parchment paper.

Whisk the flour, baking powder, sugar, salt and nutmeg together in a large bowl. Whisk in 1 Tbsp. parmesan cheese. Add the cold, diced butter and work it in with your fingertips (or cut it with 2 knives as you would for a pie crust) until the mixture looks like coarse crumbs.

Mix the pumpkin and whipping cream in a small bowl and pour over the flour mixture. Mix with a fork (or your hands) to make a soft dough.

Turn out the dough on a lightly floured surface and roll out into a 3/4″ thick rectangle using a floured rolling pin. Cut out biscuits using a 2″ floured cutter and arrange about 2″ apart on the prepared baking sheet. (Scraps can be reused once.)  Brush the tops with some melted butter and sprinkle with the remaining 1 Tbsp. parmesan cheese..

Bake until golden brown, about 15-20 minutes. Transfer the baking sheet to a rack and let biscuits cool slightly before serving, or let cool completely and freeze for no more than 5 days.  Makes about 16 biscuits.

** If you don’t have canned pumpkin left from Thanksgiving, you can use pureed butternut squash. It works exactly the same and tastes just as good.

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