Hello Pumpkin!

I noticed, scrolled through, that I’ve been posting a lot about my feelings. Surprising considering I’m normally taciturn when it comes to those gooey feeling things. Anyway. I got my brooding ass out of bed this morning and went to a new market to purchase things to make.

I read recipes for a couple hours every single day… I’m not kidding. I read blogs with all sorts of kinds of food, and then I read some articles, and sometimes I’ll pull out my giant pile of cookbooks and read those. I read about food a lot. And not even how to make food… but about the food itself. How is it grown? Where? What makes it taste like that? Anything… I read it.

Anyway, I was reading Eggs on Sunday this morning (do you know her? She’s awesome. She lives in Ithaca and makes all sorts of delicious things… you should read her) when I was reading her recipe for biscuits… with squash. They are orange. And fluffy. And… I needed to make them. I made a few tweaks… like I added more yogurt and I used pumpkin instead of squash. I also baked mine just a tad bit longer… and I also scaled back on some of the leavening ingredients because I always find them a bit metallic tasting.

The point is, I ate 4 of these slathered with artisanal butter (from France and the name escapes me) and some really good apricot jam. I imagine these biscuits would be good savory with a bit of cracked pepper, cheese, and rosemary added in. I also imagine them delightful in a sweeter context with a cheesecake swirl in between layers with caramel drizzled over them. And… of course these biscuits are just perfect simply so with butter.

I will consider adding these in a checkered napkin basket for my Thanksgiving table… I’m almost positive they will make the cut.

Pumpkin Biscuits (original inspiration here)

  • 2 cups of all purpose flour
  • 1 scant teaspoon of salt
  • 1 scant tablespoon of baking powder (you know, I hate the word “scant”… seriously wtf is that supposed to mean? Anyway, this is how I do it. I measure the normal amount and then level with a curved spoon edge instead of a knife.)
  • 1 teaspoon of baking soda
  • 4 tablespoons of butter, frozen
  • 1 cup of pureed pumpkin (I got mine in a can)
  • 1/4 cup of greek yogurt
  1. Preheat your oven to 450 degrees Fahrenheit
  2. In a bowl, whisk together all of the dry ingredients
  3. Using a grater with medium sized holes (your microplane will NOT work for this), grate the frozen butter into the dry ingredients. (Now here are my nitpicking suggestions for grating butter… first dip the butter into the dry mixture to coat, this will help the butter grate smoothly and not clump. It also prevents it from sticking to your hands.)
  4. Once the butter is grated, break up large clumps with your fingers until it resembles coarse crumbs.
  5. Make a well in the middle of the dry ingredients and add the pumpkin puree and yogurt at once. Using a circular motion, incorporate the dry ingredients into the wet until a cohesive ball of dough forms. It should be just a bit sticky.
  6. Pat the dough onto a floured surface and stamp into biscuits. (I hate the texture of twice rolled biscuits so I just pat mine into a rectangle-ish shape and cut into semi-equal pieces)
  7. Bake at 450 F for 10 minutes. I like my biscuits to have a certain crunch on the outside so I bake just a bit longer.



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