Saturday, October 23, 2010

                                                            Pumpkin ButterMilk Biscuits


* 2 cups all-purpose flour 
* 2 1/2 teaspoons baking powder
* 1 teaspoon Kosher salt {or 1/2 tsp table salt}
* 1 1/2 teaspoons pumpkin pie spice
* 5 tablespoons chilled butter, cut into small pieces
* 1/3 cup buttermilk
* 3 tablespoons honey
* 3/4 cup packed canned pumpkin


1. Combine flour, baking powder, pumpkin pie spice, and salt in a large bowl or in the food processor bowl; cut in butter with a pastry blender or pulse in a food processor until mixture resembles coarse meal. Transfer to a large mixing bowl and chill 10 minutes.

2. Combine buttermilk and honey, stirring with a whisk until well blended. Make a well in the center of the flour mixture and pour the buttermilk mixture into the well. Stir just until moist.

3. Turn dough out onto a lightly floured surface; knead lightly 4 times. 


Roll dough into roughly a 9 x 5–inch rectangle; dust top of dough with flour. 


Fold dough crosswise into thirds. 


Roll into 9x5 inch rectangle again and repeat folding and rolling process one more time. Then, cut dough with a biscuit cutter. 


Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper or on a silpat. Chill for a few minutes in the refrigerator. Bake at 400° for 14 minutes or until golden. 


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