Friday, October 5, 2012

Pumpkin Biscuits

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
I am putting the recipe here for record:-

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!

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