Side Pannel
Pumpkin-Black Walnut Biscuits
Pumpkin-Black Walnut Biscuits
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads
Ingredients List
- 2 c Unbleached all purpose flour
- 1/4 ts Ground allspice
- 2 tb Sugar
- 1/2 c Butter, cold
- 1 tb Baking powder
- 1/3 c Finely chopped black walnuts
- 1 ts Baking soda
- 2/3 c Canned or mashed cooked
- -pumpkin
- 1/4 ts Salt
- 1/2 c Buttermilk, or a bit more if
- -needed
- 1/4 ts Ground cinnamon
- 1/4 ts Grated nutmeg
Directions
Sugar
"A batch of these intriguingly flavored biscuits is a nice addition to any
meal. This particular biscuit has a tendency to overbrown on the bottom, so
use a light-colored metal baking sheet instead of a nonstick sheet. Serve
the biscuits hot with butter."
Preheat oven to 450 F. Sift together the flour, sugar, baking powder and
soda, salt, and spices into a large bowl. Cut in the butter (or use food
processor) until the mixture resembles coarse crumbs. Add the nuts. In a
small bowl, whisk together the pumpkin and buttermilk. Add it to the flour
mixture and stir to combine. The dough will be quite stiff and not all the
flour will be incorporated. Turn the dough out onto a lightly floured cloth
and knead gently a few times to work in the rest of the flour. Roll out the
dough to a 1/2 inch thickness and cut with a 2 inch round cutter. Transfer
the biscuits to a lightly oiled shiny baking sheet, and sprinkle tops with
sugar. Bake for 10 minutesdo not let them get too brown. Serve
immediately with butter. If you must have jelly with the, choose a
delicate apple jelly so the subtle pumpkin flavor is not masked.
"A batch of these intriguingly flavored biscuits is a nice addition to any
meal. This particular biscuit has a tendency to overbrown on the bottom, so
use a light-colored metal baking sheet instead of a nonstick sheet. Serve
the biscuits hot with butter."
Preheat oven to 450 F. Sift together the flour, sugar, baking powder and
soda, salt, and spices into a large bowl. Cut in the butter (or use food
processor) until the mixture resembles coarse crumbs. Add the nuts. In a
small bowl, whisk together the pumpkin and buttermilk. Add it to the flour
mixture and stir to combine. The dough will be quite stiff and not all the
flour will be incorporated. Turn the dough out onto a lightly floured cloth
and knead gently a few times to work in the rest of the flour. Roll out the
dough to a 1/2 inch thickness and cut with a 2 inch round cutter. Transfer
the biscuits to a lightly oiled shiny baking sheet, and sprinkle tops with
sugar. Bake for 10 minutesdo not let them get too brown. Serve
immediately with butter. If you must have jelly with the, choose a
delicate apple jelly so the subtle pumpkin flavor is not masked.
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