It’s the first day of October, and (ahem) I’d like to point out that this is the first new pumpkin recipe I’ve posted for the season. You would really admire my restraint if you saw the long list of possible pumpkin creations I’ve accumulated, taunting me daily. These flaky, tender (yet slightly crunchy) biscuits were on the top of that list, and I couldn’t have been happier with the outcome.
The pumpkin flavor and blend of spices add a depth of flavor to the biscuits but aren’t overwhelming. And they are so versatile! Add a sprinkling of cinnamon sugar before baking for a sweet touch or cover biscuits with sausage gravy for a savory flair. They are seriously good either way.
Homemade biscuits are really easy, as long as you remember two things:
- Keep everything cold
- Handle the dough as little as possible
By now you probably know that I have a love/hate relationship with shortening. I know it’s not a healthy choice, and try to use alternatives as much as possible, but I’ll say it again: biscuits, pie crust, and peanut butter cookies just aren’t as good without it. I’m willing to make an exception for these goodies. If you aren’t, then, by all means, substitute very cold butter. (But they probably won’t be as light and fluffy.)
I used fresh ginger in this recipe. If you don’t have any and must make these right now, you can substitute 1/2 teaspoon of ground ginger.
|Ginger Spice Pumpkin Biscuits|| |
- 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
- Heat oven to 450 F. Cover baking sheet with parchment.
- In a large bowl, combine flour, brown sugar, baking powder, baking soda, salt, grated ginger, and spices.
- In a small bowl, whisk together the buttermilk, pumpkin, and egg. Set aside.
- Add cold shortening and butter to dry ingredients and, using a pastry blender, blend until there are no lumps larger than a pea.
- 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.
- 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.
- 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.)
- Bake for approximately 13-14 minutes, or until rich golden brown. Cool on rack.
Eat ’em plain, coated with cinnamon and sugar, or covered with sausage gravy. Ginger Spice Pumpkin Biscuits make a wonderful breakfast sandwich, too – just add eggs, meat, cheese.
This is where I give you fair warning: Until I work through my list or run out of canned pumpkin, there will be no mercy. It’s pumpkin everything, starting . . . NOW.