Pumpkin Brown Sugar Biscuits

With the holiday season quickly approaching, I wanted to share a quick and simple way to add some autumnal flare to your table. The simplicity of these buttermilk biscuits combined with the sweet spice of pumpkin and brown sugar make these biscuits the perfect accompaniment to turkey dinner (although I think you can totally get away with eating these for breakfast too!)

The key to having tender and flakey biscuits is to be gentle and careful to not overwork the dough. Also, taking the time to roll and fold the dough like a business letter creates layered and flakey biscuits. Lightly sweet and a little spicy, these biscuits are perfect served warm with butter.

 

Pumpkin Brown Sugar Biscuits

Makes 10 to 12 Servings

¼ cup dark brown sugar

1 ¾ cup unbleached all-purpose flour, plus more for dusting

2 tablespoons baking powder

½ teaspoon salt

¾ teaspoon ground ginger

¼ teaspoon ground cloves

5 Tablespoons cold, unsalted butter, cut into ½ -inch cubes

¼ cup plus 2 tablespoons buttermilk, divided

¼ cup pumpkin puree

2 tablespoons turbinado sugar

Position a rack in the center of the oven and preheat to 350 degrees. Line a baking sheet with parchment paper.

In a large bowl, whisk brown sugar, flour, baking powder, salt, ground ginger and ground cloves. Add the butter and gently toss to coat in the flour mixture. Press each cube of butter between your fingers to flatten. In a small bowl, whisk together buttermilk and pumpkin puree. Add buttermilk and puree mixture to brown sugar and flour bowl, gently mix with your hands until the dough comes together, do not over mix.

Turn the dough onto a floured surface and roll into a large rectangle approximately 1-inch thick. Fold the dough into thirds, like a business letter and gently roll into a large rectangle about ¾ inch thick.

Using a 3-inch round cookie cutter cut biscuits from the dough and arrange on baking sheet. Gather scraps of dough and gently roll another rectangle to cut additional biscuits. Lightly brush the tops of the biscuits and sprinkle with turbinado sugar. Bake until deep golden brown, 25 to 30 minutes. Let cool to room temperature.

Serve slightly warm with butter at breakfast or as an accompaniment to your Thanksgiving dinner.