by Jennifer Bryman
Don’t reserve pumpkin just for dessert. These flakey biscuits are the perfect accompaniment to your holiday spread. Serve warm out of the oven with a drizzle of honey.
12 Servings (1 biscuit per serving)
YOU WILL NEED:
1 cup all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1 1⁄2 teaspoons cinnamon
1 teaspoon sea salt
4 tablespoons cold butter, cut into small cubes 1⁄2 cup pumpkin puree
1⁄2 cup milk
1⁄4 cup pure maple syrup or honey
MAKE IT:
1. Preheat oven to 425 degrees F. Line or grease a large baking sheet.
2. In a large mixing bowl, combine flours,
baking powder, cinnamon, and salt. Using your fingers or a fork, work the butter into the flour mixture until crumbly.
3. In a separate bowl, whisk to combine pumpkin, milk, and syrup. Pour into the flour mixture, and knead until it’s a cohesive dough.
4. Place dough on a lightly floured work surface, sprinkle with additional flour, and flatten into an even rectangle, about 3⁄4” thick.
5. Using a 2 1⁄2”biscuit cutter or plain cookie cutter, cut out rounds and transfer to prepared baking sheet. Lightly brush some additional milk on top of each biscuit. Bake until golden brown, about 10-12 minutes.
KIDS IN THE KITCHEN:
This is a great recipe to get the kids involved. Have them combine the dry ingredients and whisk together the wet ingredients. You can also have them cut out the biscuits and place them on the baking sheet.
Jennifer Bryman is Co-Founder of The Heart’s Kitchen, a boutique consulting organization based in Portland, Oregon. The Heart’s Kitchen works with natural food producers and health organizations nationwide to develop recipes and nutrition education materials. theheartskitchen.com
