- Oatmeal Lace Cookie Cups with Whipped Chocolate Ganache and Strawberry Jam
- Vegetable Egg Rolls - Fried or Baked
- Chocolate Terrine with Chocolate Covered Strawberries
- Red Velvet Cheesecake Brownies with Chocolate Lace Cups
- Basque Burnt Cheesecake
- Chocolate Mocha Fault Line Cake with Chocolate Sail
- Crispy Onion Rings
- Croque en Bouche or Croquembouche
Watch the video for this recipe:
Biscuits are a perfect pairing for any dinner meal, alongside soups or at breakfast, served with eggs and bacon or just spread with delicious butter or fruit jam.
These tasty, flaky, golden pumpkin biscuits are going to be wonderful to pass around your Thanksgiving dinner table. Serve them with maple flavored butter or create your own interpretation of flavored whipped butter to go with them. Variations can include orange-cranberry, cinnamon, honey and sage etc.
To get the best flavor and texture for these biscuits make sure all the ingredients are well chilled. Avoid as much as possible overworking the dough and flour your cookie cutter in between cutting them out. Have fun making these pumpkin biscuits and enjoy them while they are still warm!
- Makes about 16 servings
- 2 cups (250g) all-purpose flour
- 2 tsp (8g) baking powder
- 1/2 tsp (3g) baking soda
- 1 tsp (5g) salt
- 1 tbsp (15g) sugar
- 1/2 tsp (2g) cinnamon
- 1/2 cup (113g) chilled unsalted butter, cut in small pieces
- 1/2 cup (50g) cheddar cheese, coarsely grated
- 1/2 cup (120ml) buttermilk
- 1/2 cup (120g) pumpkin puree
- For brushing the tops of the biscuits
- 1 egg, beaten
- pinch of salt flakes
- sesame and flex seeds
- Maple Flavored Butter
- 1/2 cup (113 g) butter, softened
- 3 tbsp (60g) maple syrup
- pinch of salt
- Preheat oven to 350ºF(180ºC). Line a large baking sheet with parchment paper. Whisk the flour, baking powder, baking soda, salt, sugar and cinnamon in a large bowl.
- Use a pastry cutter or fork or your fingertips to quickly cut the butter into the flour mixture until you get pea size pieces.
- Add cheddar cheese and just give a quick stir to combine with the flour mixture. Add the buttermilk and pumpkin purée and use a fork to mix until incorporated and the dough just comes together.
- Pour the mix onto a lightly floured piece of large parchment paper, gently press the dough and then pat it with your hands trying to shape it into about 1/2 inch (1cm) thick rectangle. Using the side of the paper if needed fold the dough into thirds like a business letter, using the long sides of the rectangle. Repeat this step, pat it down again into a 1/2 inch (1cm) rectangle and again fold it into thirds like a letter.
- Finally sprinkle some flour on the dough and gently pat it down to about o ¾ inch (2cm) thickness.
- Use a floured 2 1/2 inch (6 cm) round cookie cutter to cut discs from dough. Don't twist the cutter, use a straight up and straight down motion. Reshape and cut leftover dough.
- Place the biscuits, 1 inch apart, on the prepared baking sheet.
- Brush the tops of the biscuits with beaten egg and sprinkle with some sesame and flex seeds and salt flakes.
- Bake for 20-25 minutes or until crisp and golden.
Meanwhile, whisk the softened butter, maple syrup and a touch of salt until fluffy.
Serve biscuits warm and spread with maple flavored butter.