In a rare moment of silence (my son is actually taking a nap) I’m enjoying some biscuits the two of us whipped up earlier today.
I had roasted a pumpkin and stuck it in the fridge with high hopes for an inspiring brain fart. This morning I decided I would make slightly sweet biscuits. I wanted something easy, that B could help with. This recipe took 15 minutes to throw together and 20 minutes to bake. Not bad?
This is what you’ll need;
1 small pumpkin, roasted
1 3/4 cups flour
1/4 cup packed light brown sugar
2 1/2 tea baking powder
1/4 tea salt
1/4 tea baking soda
3/4 cup of the above roasted pumpkin, puréed
1/3 cup half and half
Preheat oven to 425 F and line a baking sheet with parchment paper.
Purée your roasted pumpkin
Mix flour, baking powder, baking soda, salt and sugar together in a standing mixer on low.
Add pumpkin purée and half and half to the mixer and mix until incorporated.
Turn dough out onto a lightly floured surface. Knead until not very sticky, adding flour as needed.
Roll out with pin or by hand until about 1/2 inch thick. Cut into biscuit rounds. This made 20 small biscuits!
Bake for 20 minutes and done!