Pumpkin Buttermilk Biscuits The Merchant Baker
The pumpkin flavor is subtle, but definitely a change from traditional buttermilk biscuits. This was one of the first baking attempts I ever made at high altitude, many years ago, and I've tweaked the recipe a bit for these since then. As far as biscuits go, these Pumpkin Biscuits with Pecans will always be on my list.
Pumpkin Buttermilk Biscuits by The Redhead Baker
In a large bowl, combine the flour, brown sugar, baking powder, salt and baking soda. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Combine pumpkin and buttermilk; stir into crumb mixture just until moistened. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1-in. thickness; cut with a floured 2-1/2-in.
Spiced Pumpkin Buttermilk Biscuits Recipe
Instructions. Preheat oven to 450 degrees F. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice. Using a pastry blender or your finger tips, quickly cut shortening into flour mixture until combined.
Pumpkin Buttermilk Biscuits The Merchant Baker
Preheat oven to 450°F/230°C. Line a baking sheet with parchment paper or a silicone baking mat. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and sugar. Cut the cold butter into the flour mixture until the butter pieces are about the size of a pea or slightly smaller.
Pumpkin Buttermilk Biscuits The Merchant Baker
Brush the tops of the biscuits with buttermilk. Place in the oven and bake for 18-20 minutes, until the tops are golden brown & shiny. Make the garlic herb butter: Meanwhile, as the biscuits bake, prep the garlic herb butter. Add the butter, garlic, herbs & maple syrup to a small bowl. Stir to combine.
Pumpkin Biscuits with Brown Butter and Cinnamon Sugar Cooking for Keeps
In a large bowl, whisk together the flour, baking powder, salt and spices. Add the butter and use your hands smash each slice flat and toss with flour. Work it this way until butter is pea-sized. In a small bowl, whisk together the buttermilk, pumpkin and maple syrup. Make a well in the dry ingredients and pour the buttermilk mixture in.
Pumpkin Buttermilk Biscuits High Heels and Grills
Instructions. Pre-heat the oven to 425ºF and arrange a shelf slightly below the center of the oven. Butter an 8-inch cake pan and line it with parchment paper or a silicone liner. Combine the flour, sugar and pumpkin pie spice in a large bowl. Grate the butter into the flour and stir it in to coat evenly.
Pumpkin Buttermilk Biscuits
Cut in 1/2 cup cold butter until mixture resembles coarse crumbs. Combine pumpkin and buttermilk; stir into crumb mixture just into moistened. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll into 1-inch thickness. Cut with a floured 2 1/2-inch biscuit cutter.
Pumpkin Buttermilk Biscuits The Merchant Baker
Instructions. Mix flour, sugar, ginger, cinnamon, allspice and nutmeg together in a large bowl with a wire whisk. Cut in the shortening until mixture is like coarse crumbs. Add buttermilk and pumpkin and mix with spoon. Turn onto a floured surface.
Best Ever Pumpkin Buttermilk Biscuits Aberdeen's Kitchen
Set aside. In a large bowl combine 2 cups of flour, baking powder, salt, baking soda and cold butter. Using a pastry blender, cut butter into dry ingredients until mixture resembles coarse crumbs, with some pea-size pieces of butter remaining. Create a "well" in the center of the flour mixture.
Ham & Cheese Biscuits Flour Recipes, Bread Recipes Homemade, Cooking
Arrange the biscuits on a parchment paper lined baking sheet or cookie sheet, or in a greased 10-inch cast iron skillet, with sides touching. Chill in the freezer for 10-15 minutes. Bake in a 425°F oven for 18-22 minutes, or until the biscuits are golden brown. Brush the hot biscuits with melted butter and serve!
Pumpkin Buttermilk Biscuits Sweetpea Lifestyle
Instructions. Preheat the oven to 450 degrees F. Line a baking tray with parchment paper and set aside. In a large bowl, add the flour, baking soda and powder, salt, cinnamon,nutmeg and sugar. Whisk to combine. Using a cheese grater, grate the butter into the flour mixture.
Pumpkin Buttermilk Biscuits High Heels and Grills
Sift the flour, baking powder, baking soda, salt, and pumpkin pie spice together into a medium-sized bowl. Set aside. In a bowl or measuring cup, combine the pumpkin puree, buttermilk, and brown sugar. Set aside. Grate the frozen stick of butter into the flour mixture. Toss the mixture so that all of the butter is coated in flour.
Pumpkin Buttermilk Biscuits by The Redhead Baker
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, black pepper, spices, and sage. Whisk to thoroughly combine and distribute the ingredients, then set it aside. Measure the buttermilk in a 2-cup liquid measuring cup, then add the pumpkin puree and brown sugar.
Pumpkin Buttermilk Biscuits The Merchant Baker
In a large mixing bowl, combine flour, baking powder, brown sugar, pumpkin pie spice, and sea salt until mixed. Add the cubed butter, and using either a pastry blender, two forks or a food processor, cut the butter into the mixture until it resembles coarse crumbs. In a small bowl, whisk together pumpkin puree and buttermilk until smooth.
Best Ever Pumpkin Buttermilk Biscuits Aberdeen's Kitchen
Place bowl in freezer 10 minutes to chill. Whisk together pumpkin and butter-milk in a small bowl. Stir in crispy ham. Add buttermilk mixture to flour mixture, stirring until just moistened. Place dough on a floured work surface, and gently pat to 1-inch thickness. Using a 2 1⁄2-inch round cutter, cut dough into 8 biscuits.
