Recipes, memories and random thoughts from my kitchen
Thursday, September 23, 2010
The other day I had the idea to make some pumpkin biscuits to accompany some leftover beef stew for supper. A quick glance through a few of my older fall magazines turned up a sweet potato biscuit recipe, which I promptly adapted.
3/4 cup canned pumpkin 2/3 cup milk 1/4 cup melted butter 1 3/4 to 2 cups flour 1 Tblsp. plus 1 tsp. sugar 2 1/2 tsp. baking powder 3/4 tsp. salt 1/4 tsp. pumpkin pie spice
In a bowl combine the pumpkin, milk, and butter. Sift in all of the dry ingredients. Stir just until all dry ingredients are moistened. On a lightly floured surface, knead the dough a few times until no longer sticky. Roll out dough to 1/2-inch thickness and cut with a biscuit cutter. Place on a baking sheet and bake at 425º for 10 to 15 minutes or until golden brown. Serve warm.
Yield: 8 or 9 biscuits
Just a few notes: Original recipe called for about 1 3/4 cups of flour. This was not enough, in my opinion. The dough was more than sticky, it was overly soft and moist. I had to knead in quite a bit more flour to make it possible to roll out the dough. I was afraid the biscuits would be tough from all that handling, but they were great.
These biscuits are only faintly sweet. If you want them sweeter, add more sugar.
Also, the pumpkin pie spice (original recipe contained no spices) provides just a whisper of flavor. If you want them spicier, just add more pumpkin pie spice.
I think these would be even better spread with apple butter or apple jelly! I didn't have either on hand, so tried ginger marmalade -- very nice also.
I live in scenic northern New England with my handsome husband. We're empty-nesters with a bunch of adorable grandchildren. We love (tent) camping and traveling, but don't get away as often as we'd like to.