Good Eats and Sweet Treats from My Small Boston Kitchen

Pumpkin Cranberry Biscuits

Welcome to bread post #2 today! In an attempt to get all most of my holiday posts up before the New Year, I’m doubling up on posts today, and the both happen to be on my favorite subject: carbs. I love them in every way – for breakfast, for lunch, for dinner, as a snack; savory or sweet, and anywhere in between. I like muffins and cookies and cakes and breads and biscuits and EVERYTHING else your mind could imagine. These biscuits are a more healthful carb option, because they use some wheat flour and pureed pumpkin, plus fresh cranberries for some extra flavor. They are moist, moist, moist, and a great accompaniment to any meal.I made these to serve with a turkey my brother had gotten from his food-service job for Christmas. It had been sitting around for a few days and we were worried it may go bad if left uncooked, so we cooked it up and tried to think of ways we could incorporate it into a meal. We’ve made biscuits like these many times in the past, but never for serving with turkey, so it seemed a good idea. The pumpkin flavor of the biscuits is mild enough that they could hold a variety of toppings, and they’re just the slightest bit sweet so they make a great pair with savory flavors.

The texture is very moist for a biscuit, but still flaky – a winning combination. I didn’t try this myself, but I imagine they would be perfect sliced and toasted with a bit of butter or jam. I made half the biscuits and half without, but I thought the nice, tart addition was a good one. To go with the turkey and rolls, we made a cranberry relish mustard, and the flavor combination was just out of this world. I’d highly recommend these as a vessel for proteins like turkey or ham, or just as a snacking biscuit to have with a cup of tea or coffee – they’re the kind of food that makes you feel cozy when you eat them. And isn’t that the best kind?

Pumpkin Biscuits
adapted from Sugarcrafter

2 cups unbleached all-purpose flour
1 Tbsp baking powder
3/4 tsp salt
2 Tbsp brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
2 Tbsp butter
3/4 cup pumpkin puree
1/2 cup milk
2 Tbsp maple syrup
Handful of cranberries, fresh or frozen, chopped (optional)

Preheat the oven to 450 degrees and line a baking sheet with parchment paper.

1) In a large bowl, whisk together the flour, baking powder, salt, brown sugar, and spices. Blend in the butter using a pastry blender or your fingers, until the butter is well incorporated.

2) In a medium bowl, whisk to combine the pumpkin, milk, and maple syrup. Pour the wet ingredients into the dry ingredients and stir until well combined. Knead lightly on a floured surface and roll out to 1″ thickness. Using a 2″ biscuit butter, cut the dough into circles.

4) Re-roll the scraps and cut out biscuits until you have used all of the dough. Place biscuits on the prepared baking sheet. Bake 12-14 minutes or until golden brown. Serve warm.

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