Ginger Spice Pumpkin Biscuits
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These easy biscuits are subtly flavored with pumpkin and spices, perfect as a meal accompaniment or snack. Flaky and tender, they are soft inside but slightly crunchy outside. Irresistible! Makes 10 jumbo biscuits.
Ingredients
  • 3 cups all-purpose flour
  • 2 tablespoons brown sugar
  • 4 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons grated fresh ginger (or you may substitute ½ teaspoon ground ginger)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
  • 1¼ cups COLD buttermilk
  • ½ cup pumpkin (solid pack puree)
  • 1 egg
  • ½ cup COLD shortening
  • 2 tablespoons COLD butter
  • Optional: cinnamon sugar
Instructions
  1. Heat oven to 450 F. Cover baking sheet with parchment.
  2. In a large bowl, combine flour, brown sugar, baking powder, baking soda, salt, grated ginger, and spices.
  3. In a small bowl, whisk together the buttermilk, pumpkin, and egg. Set aside.
  4. Add cold shortening and butter to dry ingredients and, using a pastry blender, blend until there are no lumps larger than a pea.
  5. Add buttermilk mixture all at once and stir just until most of the flour is incorporated. Do not overmix. It's okay if there are some streaks of flour.
  6. Turn dough out onto generously floured surface. Turn once to coat with flour, then gently pat with your hand until the dough is almost 1-inch thick.
  7. Using a floured biscuit cutter, press straight down and lift straight back up. Lift each biscuit with a thin spatula and move to prepared baking sheet. Gently gather scraps and press together to cut.They won't be as pretty, but will still taste great. (For a sweet biscuit, sprinkle with cinnamon sugar.)
  8. Bake for approximately 13-14 minutes, or until rich golden brown. Cool on rack.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=5978