Funny story! Well, actually, it's not all that funny - but since I never let reality get in the way of waffling on, I'll tell it anyway.
My lovely friend Jessica over at the Jey of Cooking got stomach flu, which isn't too lovely. Anyway, she'd signed up to participate in a blogger's swap (organized by Sarah at http://
When she told me she had been assigned to Jo's Kosher Kitchen Blog, I had to say yes! I've had these biscuits on my radar for a while, but hadn't gotten around to making them yet.
Since looking ... Flourless Raspberry Souffle and Mini Cheesecakes with Strawberry Sauce are also on the "to make" list.
These were awesome, and were a great accompaniment to dinner. TFC and TFFC snarfed them (yeah, it's a bread product, the odds were fairly good!). Even better? I could make a double recipe, because what do you do with leftover canned pumpkin?
Double the recipe and freeze the leftovers of course! I am ALL about cook once, eat twice...!
So, without further blathering from me .... here's the recipe:
Source: Kosher Kitchen Blog
PUMPKIN PARMESAN BISCUITS
- 2 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons finely grated parmesan cheese
- 1 stick cold unsalted butter, diced, plus melted butter for brushing
- 1/2 cup canned pure pumpkin
- 1/4 cup heavy cream
- Preheat the oven to 400 degrees F; line a baking sheet with parchment paper.
- Whisk the flour, baking powder, sugar, salt and nutmeg in a large bowl.
- Whisk in 1 tablespoon parmesan.
- Add the diced butter and work it in with your fingertips until the mixture looks like coarse crumbs.
- Mix the pumpkin and cream in a small bowl and pour over the flour mixture.
- Mix with your hands or a fork to make a soft dough.
- Turn the dough out onto a lightly floured surface and roll out into a 3/4-inch-thick rectangle using a floured rolling pin.
- Cut out biscuits using a 2-inch-round cutter and arrange about 2 inches apart on the prepared baking sheet.
- Brush the tops with melted butter and sprinkle with the remaining 1 tablespoon parmesan.
- Bake until golden, 15 to 20 minutes.
- Transfer the baking sheet to a rack and let the biscuits cool slightly before serving or cool completely and freeze.