Monday, October 13, 2014

Maple Pumpkin Buttermilk Biscuits

I'm a bread lover, so me telling you that biscuits...or any type of bread for the matter, are an absolute favorite of mine.  There's nothing much better than a flaky biscuit straight from the oven that's been schmeared with a little butter and perhaps a dab of jam.  Give me that any day of the week and I'll be one happy camper.

Another thing I'm infatuated with.  Pumpkin.  Yes, I know, shocker again.  I'm a pumpkin-aholic and when this time of year rolls around I'm chomping at the bit for all things pumpkin.  And, I think it's safe to say that I'm in pretty good company with about 99.9% of the U.S. feeling the exact same way.

So, pumpkin fans rejoice.  You can now have your beloved pumpkin in a delicious, flaky biscuit.  Ahhhh.  I know, right?
A perfectly golden, slightly rustic orange tinted biscuit with hints of maple syrup, pumpkin pie spice and a little heat from a pinch of cayenne pepper.  It's baked to perfection then topped with more maple goodness in the form of maple butter.

Now, you could stop there and be completely happy with this almost dessert-like biscuit.  It's amazing and the perfect taste of fall.  Or, you could amp up the pumpkin flavor by adding a generous helping of homemade, whipped pumpkin butter and melt at the taste of pure delight.
However you decide to enjoy these, just make sure these hit your breakfast table ASAP!

Maple Pumpkin Buttermilk Biscuits
Ingredients:

9 Oz (about 2 cups) all purpose flour
2 1/2 Tsp baking soda
1/2 Tsp salt
3/4 Tsp pumpkin pie spice
Pinch cayenne pepper
5 Tbsp chilled unsalted butter, cut into small cubes
1/3 Cup buttermilk
3/4 Cup canned pumpkin puree
3 Tbsp maple syrup

For the glaze-
2 Tbsp unsalted butter
2 Tbsp maple syrup

Directions:

Preheat oven to 400.

Line a baking sheet with a silicone baking mat or spray with non-stick cooking spray.  Set asdie.

Combine flour, baking powder, pumpkin pie spice, cayenne, and salt and whisk to combine.  Add butter and using a pastry blender or 2 knives cut in until the mixture resembles coarse meal.  Place in refrigerator and allow to chill for about 10 minutes.

In a medium bowl combine buttermilk and maple syrup and whisk to combine.  Add the pumpkin puree and stir until just incorporated.  Add the buttermilk mixture to the flour mixture and stir until moist.

Transfer dough out onto a lightly floured surface, roll to coat.  Knead lightly about 4 times.  Roll the dough into a 9x5 rectangle that is approximately 1/2 an inch in thickness.  Fold dough crosswise into thirds.  Reroll the dough into another 9x5 rectangle that is about 1/2 an inch thick.  Dust the top of the dough with flour.  Fold dough crosswise into thirds and gently roll or pat to 3/4 inch thick.  Using a 1 3/4 round biscuit cutter, cut biscuits by pressing straight down through the dough, being sure not to twist the cutter.  Transfer to the prepared baking sheet.

Place in preheated oven and bake for 14 minutes, or until golden brown.  Remove from oven and immediately brush with maple butter.  Allow to cool slightly then serve.

For the maple butter-
Place butter in a small saucepan over medium heat.  Once the butter has melted add the maple syrup, bring to a boil then reduce to a simmer.  Allow mixture to simmer about 2 minutes, remove from heat and brush the biscuit tops.

Recipe source: barely adapted from Cooking Light

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