This post updated Oct 2015 as part of the #ThrowbackThursday photography project where I add better photos to already delicious recipes!
I can’t believe Thanksgiving is already next week! That means Christmas is just around the corner and then it’s a brand new year, with brand new adventures for the Godfather and I – the first being the birth of our daughter, expected in early January.
That brings me to a very IMPORTANT ANNOUNCEMENT: I will be going on maternity leave December 19th and plan to return to work in February. The blog will remain active so I can share pictures, recipes (you didn’t think I could stay out of the kitchen completely did you?), and whatever other little random tidbits. There may even be one or two special guests making an appearance! You have no idea how difficult the thought of going on maternity leave is for me. Those of you who know me personally know that I am entirely too Type A to sit still for long and the thought of not working up until the minute I am in active labor stresses me out a bit! BUT, we will have 6 additional family members coming in to visit for Christmas, and I am realizing I need to be judicious with my energy expenditure towards the end of the pregnancy so I don’t end up on bed rest and Miss A can stay put until her due date (give or take a few days, but preferably not too many as the Godfather’s birthday is also in early January and I’d be happy if they didn’t share a day).
I’d also like to take a moment to say “thank you” right now since I think my next post won’t be until after Thanksgiving (hooray leftovers!). Thank you for reading this blog, thank you for supporting my little cottage bakery business, and thank you for joining me on this beautiful adventure. I am blessed every day because of the wonderful people I’ve met, the experiences I’ve had, and the new friends who have entered my life. You’re wonderful! Let’s cook and eat and learn together for a long time to come!
Now on to the food! I’ve been holding out on sharing this recipe for a year. One whole year where it sat, neglected, as a lonely word file in the Goodie Godmother recipe folder waiting to see if it would become a seasonal menu item, a blog post, or just a recipe in my collection. Sometime last spring, I realized that this was meant for a fall blog post because 1. biscuits are best fresh out of the oven, with the tiniest smear of butter or honey, or served alongside farm fresh eggs and 2. it’s a lovely simple recipe that is too good not to share.
What I like about these biscuits is that they have a nice blend of flavors, the pumpkin blends beautifully with the nuttiness of the browned butter and just a hint of spice at the end. They would make a beautiful addition to the bread basket at a holiday meal!
- 2⅓ cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 1.5 teaspoons salt
- ⅓ tsp chipotle pepper
- 2 tablespoons packed brown sugar
- 6 tablespoons cold browned butter
- 1 cup pumpkin puree
- ⅓ cup buttermilk
- Heat oven to 400°F.
- Line a baking sheet with parchment paper or a silicone mat.
- In a food processor, combine the flour, baking powder, soda, salt, cayenne pepper, and brown sugar. Pulse a few times to blend thoroughly.
- If you do this by hand, stir all ingredients together to make sure they are blended thoroughly.
- Cut the butter in small pieces and lay on the flour mixture. Pulse about 5 or 6 times, until the butter is well incorporated. Or, work in with a pastry blender or fingers. Don’t over-blend.
- In a small bowl, combine the pumpkin puree and buttermilk.
- In a large bowl, combine the dry ingredients and pumpkin mixture, mixing just until moistened.
- Turn out onto a lightly floured surface and knead 3 or 4 times, just until the dough is smooth. Pat out into a circle about ½- to ¾-inch thick and cut out with biscuit cutters or round cookie cutters.
- Arrange on the prepared baking sheet. Bake for 11 to 16 minutes, until the bottoms are browned. Cooking time will vary depending on the size of cutter used.