Yes, it is pumpkin spice season and it's always interesting to come up with new things to make with pumpkin each season. I do love to make biscuits & scones they are like a comfort food for me. This is something I did just to juj things up a bit.
Prep time: 25 min. plus rest time 40 minutes.
bake time: 25 minutes at 400 F.
makes : 8 peices
Ingredients
3c. of flour
2 tbsp. baking powder
3 tbsp. sugar
1/2tsp. salt
2 sticks of cold grated or diced butter
1/2c. of whole milk or cream
1/2c. pumpkin
1 tsp. pumpkin pie spice
1 tsp. cinnamon
1 tsp. ginger
(white chocolate chips are a great option to add the biscuits!)
Directions:
In a bowl add the dry sifted ingredients
add cold butter
mix the butter in with the dry ingredients break up the butter with your hands well into the flour mixture until the mixture resembles a crumbly texture.
add the whole milk
mix with your hands and tip out onto a floured surface
If you need to add a little more fluid to help with the right consistency, go with it.
bring the dough together and wrap in plastic(do not over mix).
refrigerate the dough for 25 minutes or longer to rest the dough.
it will roll out better and set up better for baking
Preheat oven to 400 degrees F
When the dough is cold, roll out onto a flour surface or a baking matt.
you will want to roll the dough out lenghtwise and about 1 1/2 inch thick,
fold each of the ends to the middle of the dough and turn the dough over.
repeat 5 -6 times
Finally roll out the pastry to a 9 inch square about 1 1/2 inch thick cut into squares.
I like to cut mine into squares but by all means you can do any shape you want.
refrigerate for another 25 minutes then pop into the oven at 400 degrees f. @ 25 minutes or until light, fluffy and slightly browned at the top.
Vanilla glaze
1c. icing sugar (sifted)
2-3 tbsp. cream
1 knob of butter
1/2tsp. vanilla
Whisk the ingredients together, if you need a little more cream add it for the right consistency.
You will want a enough of a texture that you can spoon it over the top of the cooled biscuits.(when they are cool).
Pumpkin Caramel
This is what I made for the top of my Pumpkin-Streusal muffins and decided to use the rest for my pumpkin spice scones.
Ingredients:
1/2c. brown sugar
1c. white sugar
1/3c. pumpkin
1/2 tsp. pumpkin spice
1/2 tsp. cinnamon
1/4 tsp. ground ginger
2 knobs of butter
1/3c. cream
dash of salt
Directions:
In a medium saucepan on medium heat, add white and brown sugar
you can brush down the insides of pan with water to help prevent burning
do not stir the sugar but you can pick up the pot and swirl the sugar around.
when the sugar reaches a liquid stage
take off of the heat and add butter, pumpkin and cream and stir vigorously
put the pot back on to the heat and add the spices and vanilla extract then whisk and stir until it thickens up (5min).
pour into a heatproof jar and allow to cool down
I drizzled the caramel over top of the vanilla glaze
top with a little pinch of pumpkin spice!
I took these bad boys to work and they disappeared quickly!
The biscuits came out very moist and delish! and the caramel you can use in your coffee, milkshakes and muffins too many to mention!
Enjoy and let me know what you think!!
I love to do my pumpkin streusel muffins this time each year, but this time I added the pumpkin caramel instead of the cream cheese icing. Try it!! Sending you a link to my muffins as well!
Comments