1 cup buttermilk
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons butter unsalted cold, cut into small pieces
1 1/4 cup pumpkin pulp*
1/2 tablespoon jarred crushed rosemary
freshly ground black pepper
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
In a large bowl mix together flour, sugar, baking powder, baking soda, and spices. Add butter and with a back of a fork, break the butter until the flour resembles coarse crumbs.
In a medium bowl, whisk together the buttermilk and pumpkin. Pour pumpkin mixture into the flour mixture and stir until just combined.
Drop about 1/3 cup of batter about 2″ apart onto the prepared baking sheet. Bake for 12 – 15 minutes, until golden. Let cool for 5 minutes, serve warm.
*I roasted a sugar pumpkin for about 40 minutes at 350.
I am excited to say that I used every last bite of those volunteer pumpkins I harvested. My goal was to use it all but honestly, I wasn’t sure if I could. Then I had the idea for these biscuits and the roasted pumpkin Rice Krispies Treats I posted last week. That used up the very last cup and a half. Whew! What really helped was roasting them up two at a time so they were recipe-ready. It doesn’t help if you want chunks for something but if you are willing to use more of a puree texture, it made making all these dishes so much easier to make on a weeknight.
My husband loves biscuits both cut out biscuits and drop biscuits like these. I always think they are a bit of a pain until I make them but drop biscuits are actually pretty quick to make! I am notorious for using my stand mixer for everything but I actually made these in a bowl with a wooden spoon like in the olden days and they turned out great and my wrist didn’t hurt afterward. They are very, very moist biscuits so be forwarded. I don’t think they need any extra butter spread on but know yourself out. They are pleasantly tangy thanks to the buttermilk with a touch of roasty sweetness from the pumpkin. I suggest you serve them with soup.