Serves:makes 6
Prep Time:10 minutes
Cook Time:18 - 20 minutes
Ready In:30 minutes
The air is getting cooler and crisper and bringing with it all kinds of delicious fall foods. Is there anything better than biting into a warm buttery biscuit on a brisk day?
What you'll need
- 1 ¾ cups all-purpose flour
- ¼ cup brown sugar, packed
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup cold butter
- ¾ cup canned pumpkin
- 1/3 cup buttermilk
- ½ cup parmesan cheese, finely grated
- ¼ cup milk
1. Don't have a biscuit cutter? Use the rim of a drinking glass instead. 2. Prevent your cutter or drinking glass from sticking to the dough by dipping it in flour first.
How to make it
Preheat your oven to 425 degrees and line a baking sheet with parchment paper or a Silpat liner.
In a large bowl, combine flour, brown sugar, baking powder, salt, and baking soda. Cut in butter using a pastry blender or two forks until it resembles a coarse mealy texture.
In a smaller bowl, combine pumpkin, buttermilk, and ¼ cup of parmesan cheese; stir into flour mixture until just combined.
Place dough onto a lightly floured surface; knead dough about 5- 6 times.
Roll out dough to a 1-inch thickness and cut with a 2 ½ -inch biscuit cutter.
Place the biscuits onto the prepared baking sheet. Brush each biscuit with a little milk and sprinkle each with the remaining parmesan cheese.
Bake for 18-20 minutes or until golden brown. Serve with butter and jam.
