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Highly Coveted, Most Delicious
Punkin Biscuit Recipe
Pumpkin Biscuits: makes 6
This recipe came from a Taste of Home magazine circa 2010. Here are the 2 recipes that evolved; with pro tips included. All 3 recipes use the same instructions.
1 ¾ cup flour- all purpose
¼ cup brown sugar- packed
2 ½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
½ cup plus 1 ½ teaspoon cold butter (divided)
¾ cup canned pumpkin
⅓ cup buttermilk
*Pumpkin usually comes in a 15 oz can- which is about 2 cups. The following is a version that uses a whole can of pumpkin. If you have a 29 oz can-double this recipe.
*Scant means just short of, rounded means a little more than.
Delicious Pumpkin Biscuits: makes 18
4 ½ cups all purpose flour
⅔ cup brown sugar (or raw sugar)
2 ½ tablespoons baking powder
1 rounded teaspoon salt
¾ teaspoon baking soda Scant
1 ⅓ cup butter -room temperature, plus extra butter to brush on top
1 (15 oz) can pumpkin
¾ cup milk Scant
2 teaspoons lemon juice *added to the milk-this imitates buttermilk*
*The most epically delicious pumpkin biscuits use a whole sugar pumpkin. Try this version when you want to make next level biscuits.
Epically Delicious Pumpkin Biscuits: makes 24
7 cups flour- all purpose
1 cup brown sugar- packed
3 tablespoons + 1 teaspoon baking powder (10 teaspoons)
2 teaspoons salt
1 teaspoon baking soda
2 cups butter, room temp. plus more to serve
3 cups roasted pumpkin
1⅓ cup buttermilk ( or scant 1 ⅓ cup milk plus 1 Tbl lemon juice)
*Basic biscuit making tips (very important!)*
* Biscuits are flakey because the butter is evenly cut into the flour. This look like little tiny balls. If it looks pasty- the butter melted. START OVER
* Biscuits are light and fluffy because the liquid creates steam between the flakey layers. You want your dough kind of sloppy- not firm like bread dough.
* I mix by hand to eliminate over mixing. If you use a food processor or a stand mixer start with colder butter to avoid melting the butter.
1. Preheat oven 425. Center rack. Spray cookie sheets.
2. In a large bowl sift together flour, sugar, baking powder, salt and baking soda. Sift twice. (Use a processor if you don’t have a sifter.)
3. In a medium bowl combine pumpkin and milk thoroughly, set aside.
4. Cut the butter into the flour using your hands, a pastry fork, or a metal whisk.
5. Add pumpkin-milk to the flour-butter- gently!
6. Flour your counter and turn the dough out onto it. Mix by hand no more than 10 times. With a floured roller or your hands pat dough into 1 inch thickness. Cut with a biscuit cutter. The scraps can be reused 1 time. After that just roll the scraps into equally sized biscuit balls. Place on greased sheets. Brush with butter.
7. Bake about 20 minutes.
* If you don’t have a biscuit cutter you can use a knife to cut square biscuits. (easier/faster)
* Adjust your oven rack/ cookie sheet as needed so the bottoms don’t burn. (bake a test batch)
* Opening the oven midway through baking makes your biscuits fall. (still good, not as puffy)
*How to bake with a pumpkin*
Get a big knife and chop the pumpkin into half, then quarters, then eighths. Lay the pieces on a pan and spray them (seeds and all) with oil spray. Roast @ 400 for about 45 min- check after 30. You want the pumpkin soft not burnt. Remove. Cool. Now the skins and seeds are easy to remove. You will be left with about 3 cups of pumpkin.
*I prefer to mix the sugar into the warm pumpkin because it evenly distributes the sugar by melting it.
*Let your pumpkin cool down before making biscuits or you will melt the butter.
*If you have extra pumpkin you can make a pie with it!
From the secret recipe archives of Chef Liv LaRue. ~2022~
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