I bought some very bright orange pumpkin last weekend at the market and was wondering what to cook with it. After surfing through bloggers' posts on pumpkin recipes, I decided to make the gorgeous biscuits baked by Monet of Anecdotes & Applecores. The recipe was easy to follow and the result outstanding! Crispy crust and soft inside, so irresistible!
my new set of measurements cups, thanks to someone...:)
|This lychee flavored honey gave the scones a very nice fragrant smell|
Pumpkin biscuits adapted from Anecdotes & Applecores
1 3/4 cups all-purpose flour, plus more for kneading and shaping
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons unsalted butter, frozen, plus more to spread
3/4 cup pumpkin puree, chilled (I made my own by steaming the pumpkin and then puree it)
1/3 cup buttermilk
2 tablespoons honey
1. Preheat oven to 200 deg C with rack in the lower third of the oven. (I use the middle rack.)
2. In a large bowl, whisk together flour, baking powder, salt, and baking soda. Using a box grater, grate the frozen butter into the flour mixture. With a pastry blender or a metal fork, cut in butter until mixture resembles small peas.
3. In a liquid measuring bowl, whisk together pumpkin, buttermilk, and honey. Using a large wooden spoon or a rubber spatula, fold into flour mixture until combined (do not overmix).
4. Turn out dough onto a lightly floured surface. Shape dough into round and pat to an even 1-inch thickness. With a 2-inch biscuit cutter dipped in flour, cut out biscuits. Gather together scraps, and repeat (do not repeat more than once as this greatly effects the biscuit’s height and flakiness).
|Ready to bake|
Time to tuck in:D
Love the bright sunny color!