My mother (Alice–Pictured with me on my swing set to the left) LOVED to bake. She even won a contest for one of her bread recipes. She was always baking bread. One of the things I remember her baking, that I just really love to eat come Fall, are her Pumpkin Biscuits. I made them with my daughters, Alice and Lily this past week end.
It was so wonderful to watch them learn how to cut the butter into the flour mix and then pat the biscuit dough out. We also made yeast rolls for the Post Office Ladies who are always so helpful with my shipments.
If you get the chance, do try this yummy recipe. I use KerryGold Irish Butter in my recipes unless I am going 100% Organic and then I use Organic Valley Butter. Both can be purchased at Whole Foods.
Enjoy!!!!
Alice’s Pumpkin Biscuits
2.5 cups All Purpose Flour (I usually use Bread Flour)
3 tbsp. packed light brown sugar
1 tbsp. baking powder
1/2 tsp. salt (I use Celtic Sea Salt)
1/4 tsp.grated nutmeg
1/4 tsp. cinnamon
1/4 tsp. ground ginger
1/2 cup unsalted butter, chilled and cut into thin slices
1 15oz. can unsweetened solid-packed pumpkin
1.Preheat oven to 400 degrees. Grease a cookie sheet or you can line it with parchment paper.
2. In a large bowl, stir the flour, brown sugar, baking powder, salt, and spices together until well blended. using a pastry blender, cut in the butter until the mixture looks like corn meal. Stir in the pumpkin, and mix until a soft dough forms.
3. On a well-floured surface, with well-floured hands, pat out the dough to 1/2-inch thickness. Using a floured biscuit cutter, cut out the shapes you like. Place them on the cookie sheet, and put it on the middle rack of your oven. Bake the biscuits for 15 to 20 minutes. Serve hot or at room temp.
We love ours hot from the oven with a big pat of Irish butter and a cup of tea!
Me, out for a gallop!
Before the oven.
Alice’s Pumpkin Biscuits—–YUMMY!
My sweet Alice and Lily helping me bake. We always have such fun!
Like this:
Like Loading...