Thursday, October 27, 2011

Parmesan Pumpkin Biscuits

Ever noticed how everyone is absolutely gaga over Red Lobster's cheddar biscuits? I've never thought they were that special.

Although I guess you can't really go wrong with cheese in a biscuit. Which brings me to my next point: you can't go wrong with cheese AND pumpkin in a biscuit.




As much as I love pumpkin desserts, it goes so well in savory things that I had to include a Pumpkin Week post on the subject.

I started with a basic biscuit recipe, knowing that somehow along the way I could use up some leftover canned pumpkin from yesterday's Pumpkin Pie Martinis. And although I love cheddar, I thought parmesan would give these biscuits a nice twist and blend well with the pumpkin flavor.


Ready for the oven...

I initially thought I would work in some prosciutto as well - sounds good, right? But after tasting the dough, I realized the cheese and pumpkin were all it needed. No need to overpower those flavors with cured meat.


Hot and steamy.

These biscuits are simple, delicious, and not-so-healthy, so eat sparingly with a warm bowl of soup. And unlike some (most) of the cheesey biscuit recipes out there, no Bisquick required. The pumpkin flavor is subtle but yummy, and it helps keep the biscuits oh-so-moist.

Parmesan Pumpkin Biscuits

*Like so many of my experiments, I made this up as I went along. Measurements are approximate, so feel free to improvise.*

1 cup all-purpose flour
1 cup whole wheat flour
3 tsp baking powder
1 tsp salt
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp basil
1/3 cup butter, cold, cut into slabs
1 cup grated parmesan
3/4 cup pureed pumpkin
1/4 cup cream

Preheat oven to 400 F. In a large bowl, whisk together flour, baking powder, and spices.

With a pastry cutter or fork, cut in butter until pea-sized.

Add grated cheese and pumpkin. Mix with a fork until incorporated.

Slowly mix in cream. It should be just enough so that the dough is just moistened.

Drop approximately 1/3 cup spoonfuls onto a cookie sheet lined with parchment paper (or silpat). Bake at 400 for 18-20 minutes, until top points and bottom are starting to brown.

Eat warm with a cup of chili!

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