I like to make biscuits whenever we have a roast for dinner and our Thanksgiving Tom Turkey is calling for pumpkin biscuits to go with the turkey gravy.
I saw a recipe for healthier biscuits from Alton Brown. I adapted the recipe to include pumpkin since I wanted the biscuits to have the flavors of fall.
(Adapted from Alton Brown's Healthier Biscuits)
Yield: 16-18 2 1/2" biscuits
- 5 oz. all purpose flour
- 6 oz. whole wheat flour
- 3 TBLS. corn starch
- 4 tsp. baking powder
- 1 tsp. kosher salt
- 2 tsp. pumpkin pie spice
- 1 TBLS. sugar
- 1/2 cup pumpkin puree
- 2 TBLS. greek yogurt
- 2-3 oz. butter or lard (I use Smart Balance)
- 1/2 - 3/4 cup milk (you can use low fat milk or low fat buttermilk)
- Heat Oven to 450 degrees. Line pan with parchment paper or if you don't have parchment paper you can spray the pan with Pam.
- Sift the flours, cornstarch, baking powder, pumpkin pie spice, sugar and salt into a large bowl.
- Add in the cold butter (or lard) into the flour mixture and mix it with your fingers until the mixture resembles coarse sand.
- Add in the pumpkin puree, yogurt and 1/2 cup milk and using a spatula or wooden spoon stir quickly to blend. If the dough is too dry add more milk and stir to blend.
- Knead the dough 4 or 5 times with your hands while still in the bowl.
- Add flour to a flat surface and place the dough onto the flour and gently knead and fold over the dough a few more times. Using a rolling pin roll out the dough to about 1/4 inch thick and cut out biscuits. Use a 2" biscuit cutter or you can use a glass if you don't have a biscuit cutter.
- Use the leftover dough to roll out more biscuits until there is no more dough.
- Place the biscuits on the parchment paper and press down lightly in the center of each biscuit with your fingertip. Bake for 10 to 12 minutes.
Pumpkin Compound Butter
- 1 cup butter (salted or unsalted)
- 2 1/2 TBLS. pumpkin puree
- 1 TBLS. brown sugar
- 1/2 tsp. pumpkin pie spice
- Place all the ingredients in a food processor. Process until everything is well blended and smooth. -- If you do not have a food processor, let the butter sit about 10 minutes at room temperature. Add butter to a bowl with all the ingredients and mix with a whisk or hand mixer until well blended.
- Place butter mixture in a small pyrex dish or ramekin and chill until ready to use.
Enjoy with the pumpkin biscuits.
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