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!