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Sunday, February 6, 2011

A New Winter Olympics Sport and the Recipe

I'm just in from the trials of a new Winter Olympics Sport - Farm Skating!  Not for the faint of heart, I'll tell you.  I was in, chop-chop, to put on my Yak Traks.  On a brighter note, Spring must be coming early, as I observed unmistakable 'farm activity' between the ducks...

A Google search did not produce the source of this recipe, so if it's yours - speak up!!  An interesting, more savory biscuit, but the farm crew (who approach my experiments with kind trepidation) give these the gooo-oo-ood rating.

Pumpkin Biscuits (makes about a dozen and a half)

4 cups all-purpose flour
2-1/2 Tablespoons baking powder
2 teaspoons salt (probably could use less, depending on your love of salt)
2 teaspoons ground ginger
1/2 teaspoon cayenne pepper
1 cup butter (two sticks) chilled
1-1/2 cups pumpkin puree
1 Tablespoon honey
1/2 cup buttermilk

Preheat oven to 400 degrees.  Whisk together dry ingredients.  Cut butter into small pieces and cut into flour mixture with pastry cutter, two knives or your fingers, until mixture resembles coarse meal.  Set aside.

Combine pumpkin and honey in a small bowl.  Add to flour mixture, stirring until just combined.  Add buttermilk and stir just until mixture clings together and is combined.

Lightly coat a baking sheet with vegetable oil and set aside.  Turn biscuit dough out onto a lightly floured surface and knead about 10 times.  This is sticky dough, so flour your hands!  Roll out to 3/4" thickness and cut biscuits, pressing scrapes gently together, repeating until all dough is used.  Place biscuits on prepared baking sheet and bake until golden - 25-30 minutes.  Cool on a wire rack.

If you make them - let me know how you like them!

5 comments:

  1. I have a pair of Yak Traks and they are wonderful~!~!
    Pumpkin bisquits look good.. Well have to go to store and buy some pumpkin..
    Winter is the only time one can go outside in the snow and slide~slide~slide~! Have fun and spring is closer than we think.
    have a tiggeriffic day~! ta ta for now from Iowa

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  2. Thanks for the recipe! I posted too soon on your last blog page.

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  3. Susan, thank you for posting the recipe. I will try to make them next week-end and I'll let you know how they turn out!

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  4. I have so much pureed squash in the freezer (and 4 or 5 whole squash yet to use) that I'd love to try these Pumpkin Biscuits. They look and sound loverly! (I've been super happy with everything I've made substituting squash for pumpkin so I think these would work, too.) Thanks for the recipe.

    Careful on all that ice.

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  5. Nice! I am not a huge fan of squash, but am trying new ways to slowly warm up to it, I think I'll bookmark this and try it!

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