Friday, October 23, 2009

Tuesday, October 20, 2009

From Farm to Table

Got some pumpkins from a dear friends farm. Decided to try my hand at making pumpkin biscuits. The biscuits were light and tasty. Everyone seemed to enjoy them with a little honey and butter. It was fun to try a variation of sweet potato biscuits. The pumpkin biscuits were good but my vote goes to the sweet potato.

Pumpkin Biscuits Recipe


2 cups unbleached all-purpose flour or (combination of half whole wheat and unbleached)
1 tablespoon baking powder
3/4 teaspoon salt
optional 1/2 teaspoon ground allspice
3/4 cup fresh pureed or canned pumpkin
1/2 cup buttermilk,or(regular milk,or soy milk)
3 tablespoons oil
1 tablespoon sugar,(or honey,or maple syrup)

1. Preheat oven to 450F makes a dozen large or about 20 small.

2. Sift together the flour, baking powder, salt, and allspice in a large bowl

3. Combine pumpkin, milk, oil, and sugar or honey to dry ingredients

4.Mix just until the mixture holds together; avoid over mixing, or biscuits will be tough

5.Pinch off amount desired roll in palm of hand then pat on pan.

6. Bake in the center of the preheated oven for 12 to 14 minutes, until tops are golden brown.