Maybe I'm jumping the gun a bit on fall flavors, but I can't help myself. For once, it wasn't a thousand degrees here and felt a breeze (that wasn't fraught with an overwhelming amount of humidity) hit my face. I got excited for fall, it's true. I also get excited about biscuits pretty frequently, so I figured that this would be one heck of a great post.
1 and 1/4 cup flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup pumpkin (pure pumpkin, not pumpkin pie mix)
1/2 stick softened butter
2 to 4 tablespoons milk (depending on consistency of the dough)
Mix the dry ingredients together. Mix pumpkin and softened butter together. Add the flour mixture to the pumpkin and butter. Gradually add the milk to the dough - the dough should not be too dry or too wet. Knead the dough lightly on a floured board. Roll dough out to 1/2 inch thick, and use a cookie cutter (or the rim of a glass) to cut circles in the dough. Place the cut biscuits on a greased pan, and brush the tops with butter. Bake for 15 minutes at 450 degrees.
These are great for desserts, or breakfast, or a side item with a delicious fall meal (try Restaurant Quality Chicken or Rose's Not Your Mom's Meatloaf). Basically, these things are savory and sweet bites of pure pumpkin heaven!
One more tip - if you want to add a bit more fall flavor, try adding some cinnamon or nutmeg into the dry mixture when you're making the biscuits. Deeee-lish!
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