Image by Jason Hedlund
Ingredients:
2 cups all-purpose flour
1 Tbsp baking powder
1 Tbsp sugar
1 tsp salt
1/4 tsp grated nutmeg
2 Tbsp finely grated Parmesan cheese
1 stick cold unsalted butter, diced, plus melted butter for brushing
1/4 cup canned pure pumpkin
1/4 cup heavy cream
Directions:
1. Preheat oven to 400F; line a baking sheet with parchment paper. Whisk the flour, baking powder, sugar, salt and nutmeg in a large bowl. Whisk in 1 Tbsp 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.
2. 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 (we used square) and arrange about 2 inches apart on the prepared baking sheet. Brush the tops with melted butter and sprinkle with the remaining 1 Tbsp Parmesan Bake until golden, 15-20 minutes. Transfer the baking sheet to a rack and let the biscuits cool slightly before serving or cool completely the freeze.
Jason's Rating: 7/10
Beth's Rating: 6.5/10
Nutrition:
170 calories
10g fat (6g saturated)
30mg cholesterol
350mg sodium
17g carbohydrates
0g fiber
2g sugar
3g protein
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