I found this recipe in Food Network’s magazine and just knew that it would be the perfect holiday biscuit to serve for Thanksgiving or Christmas. The flavor of pumpkin is very subtle, but complements the parmesan cheese beautifully. Light, airy and buttery, try making these for your winter holiday gathering. They are also a lovely treat for breakfast, served warm!
Ingredients:
- 2 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons finely grated parmesan cheese
- 1 stick cold unsalted butter, diced, plus melted butter for brushing
- 1/2 cup canned pure pumpkin
- 1/4 cup heavy cream
How to:
Preheat the oven to 400 degrees F; line a baking sheet with parchment paper. Whisk the flour, baking powder, sugar, salt and nutmeg in a large bowl. Whisk in 1 tablespoon parmesan. Add the diced butter and work it in with your fingertips until the mixture looks like coarse crumbs. Mix the pumpkin and cream in a small bowl and pour over the flour mixture. Mix with your hands or a fork to make a soft dough.
Turn the dough out onto a lightly floured surface and roll out into a 3/4-inch-thick rectangle using a floured rolling pin. Cut out biscuits using a 2-inch-round cutter and arrange about 2 inches apart on the prepared baking sheet. Brush the tops with melted butter and sprinkle with the remaining 1 tablespoon parmesan. Bake until golden, 15 to 20 minutes. Transfer the baking sheet to a rack and let the biscuits cool slightly before serving or cool completely and freeze.
