Thursday, September 23, 2010

Pumpkin Biscuits


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.

PUMPKIN BISCUITS

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 425ΒΊ 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.

Can you tell I love fall flavors?

5 comments:

  1. I've got to try these! I'm also in the market for a good apple butter recipe. I was them make it on "Vermont Cooks" and so wish I had written it down. All I remember about it was that the cook added a little apple cider and when he did the whole pot thickened right up. Doesn't make sense, but that's what happened. I so wish I had seen the whole show and written down the recipe. Any ideas?

    Have a wonderful day!

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  2. Hmmm... no, that doesn't make sense, you're right. I wonder if he used boiled cider, which is greatly reduced and quite thick.

    Tipnut (do you visit there?) has a selection of easy apple butter recipes featured. I haven't checked them all out, but noted that a couple of them featured a crockpot. Sounds easy!

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  3. Anonymous2:08 PM

    What a good recipe. I must try it. Thank you for sharing.

    Susan

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  4. Loving reading your recipes! I've got a pumpkin biscuit recipe that's similar(no spice)that we love. I need to try it again with the spice.

    Apple butter in a crock is a cinch! I made several quarts last year. I used 1 c. apple juice to keep things from sticking to the pot. Added in spices of choice and let 'er cook! Yummy!

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  5. Welcome, Susan and SNRPMom! So good to see you both here!

    Hope you do try the biscuits! Just be forewarned that you may need more flour.

    Thanks too for the advice on apple butter in the crockpot. Hope Mrs. D has good success with her apple butter!

    Thanks for stopping in, everyone! Please visit again anytime!

    God bless,
    Mrs.T

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