navigate here For this month’s What’s Baking challenge, our hostess Eva of Eva Bakes, chose the theme of Pumpkin or Sweet Potatoes, which is perfect for this time of year! Last year, I downloaded a pumpkin cookbook on my kindle, so I knew I would find some inspiration there! There was plenty to choose from, but I wanted to do something a little different than the normal pumpkin treats I see floating around this time of year. When I saw these biscuits, I thought it would be nice to make a breakfast treat, and the decision was made.
che cosa sono le auto opzioni digitali Thanks to Eva for a great challenge theme! Be sure to check Eva’s blog at the beginning of November to see what all the ladies made this month.
- 2 cups all-purpose flour
- 4 Tbsp sugar, divided
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/2 cup butter
- 2/3 cup canned pumpkin
- 1/2 cup buttermilk
- Preheat oven to 450 degrees F and line a baking sheet with foil. Spray lightly with cooking spray and set aside.
- In a large bowl combine flour, 2 tablespoons of sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
- Add the butter, and cut in until the mixture looks like coarse crumbs.
- In a separate bowl, combine the pumpkin and buttermilk and mix well.
- Add the pumpkin mixture to the flour mixture and stir to combine. Use your hands or a dough hook if using a stand mixer, to gently knead the dough a few times.
- Turn the dough out onto a lightly floured surface (if the dough is still a little sticky, sprinkle some flour on top) and roll out to 1/2 inch thickness. Use a round biscuit or cookie cutter to cut biscuits, and then place on the prepared baking sheet.
- Bake for 10 minutes, or until lightly golden. Allow to cool slightly before serving.