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
Helpful Tip:
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.
