Hello friends!
Today I’m here to share with you another lovely seasonal accompaniment to your Thanksgiving smorgasboard.
I think that’s how you spell that. Spell-check is giving me one of those angry red squiggly lines, but honestly it does that over half my post content. It’s astounding to think that words like “AAAHHHH” and “woo” are not in the dictionary. Clearly whoever approves words for it has not had these Pumpkin Biscuits.
They are absolutely, without a doubt, “woo” worthy.
Imagine a classic fluffy buttermilk biscuit all done up for Thanksgiving. These biscuits are flavored with fresh rosemary and Parmesan cheese, and the addition of canned pumpkin lends them a wonderful amount of moisture and a gorgeous color.
Simply crack one open, smear it with a big ole pat of butter, and you are good to go! Though it would also be perfectly acceptable to switch that butter out for some fresh cranberry relish, or just dunk it immediately into some gravy.
The possibilities are endless!
I know some of you may be slightly intimidated at the idea of homemade rolls or biscuits, but you can be biscuit pros in a matter of minutes. The key with homemade biscuits is temperature: you want your butter to be cold and you want to make sure your hands are a bit cold as well.
You can cut the butter into the flour with either a pastry blender or just two knives, but if you end up going in with your fingers (which I inevitably do) you should run your hands under some cold water first. Hot hands make for melted butter and sticky biscuits.
That butter needs to stay intact until it hits the oven: then it melts and creates all those wonderful biscuit layers we’ve come to know and love.
This recipe is also super easy to scale up if you are hosting a larger group of people at Thanksgiving. If you make them earlier in the morning, these pumpkin biscuits are easily brought back to life by a gently warming in the oven for a few minutes.
I hope your excited for more fun Thanksgiving recipes, because I have another one (that involves bourbon) coming your way this Friday!
Happy Baking!
Parmesan Rosemary Pumpkin Biscuits |
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These rich, flaky pumpkin biscuits are flavored with fresh rosemary and Parmesan cheese and are sure to be a stellar side dish on your Thanksgiving table!
Yields: Approximately 8-12 biscuits
- 2 cups plus 2 to 3 tbsp all purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 cup milk
- 1/4 cup pumpkin puree
- 2 tsp chopped fresh rosemary
- 1/2 cup shredded Parmesan cheese
- 5 tbsp cold butter, cut into small cubes
- Preheat oven to 400 degrees. Combine two cups of the flour, baking powder, baking soda and salt in a large bowl. In a separate, smaller bowl, whisk together milk, pumpkin puree, rosemary and cheese.
- Using either a pastry cutter, two knives, or your fingers, cut butter into flour mixture until the mixture resembles coarse crumbs. (If using fingers, run your hands under cold water then pat dry. Colder hands means your less likely to melt the butter!)
- Pour in milk/pumpkin mixture and stir until a rough dough comes together, using an additional 2 or 3 tbsp if the dough seems too sticky to roll out.
- Turn out dough onto a lightly floured surface and gently knead dough 3 or 4 times (just so the dough is a little more uniform in texture) and pat out to 3/4 inch thickness. Cut into squares (or use a biscuit cutter for round biscuits) and place on an un-greased baking sheet.
- Bake at 400 degrees for 10-15 minutes or until golden brown.
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