Pumpkin Biscuits with Brown Butter and Cinnamon Sugar
Serves: Makes about 8 biscuits
  • 2 cups all-purpose flour + more for dusting
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ½ teaspoon cinnamon
  • Pinch of nutmeg
  • 1 tablespoon baking powder
  • ¼ teaspoon baking powder
  • ½ cup buttermilk
  • ½ cup + 1 tablespoon pumpkin puree
  • 1 tablespoon Crisco
  • 6 tablespoons butter, divided
  • ¼ cup cream
  • ¼ cup sugar + 3 teaspoons cinnamon mixed together
  1. Preheat oven to 450 degrees.
  2. In a small saucepan melt five tablespoons butter over a medium-high heat, when the butter begins to brown start to swirl the pan. Swirl until butter is a deep brown and smells nutty. Transfer to a container and place in the fridge to solidify. Cut butter and brown butter into cubes and stick in the freezer for a few minutes.
  3. In a liquid measuring cup whisk pumpkin puree and buttermilk together. Place in fridge until ready to use.
  4. In the bottom of a food processor, add flour, sugar, salt, cinnamon, nutmeg, baking powder and baking powder. Pulse three times to aerate. Add cubed butter and shortening. Pulse until mixture looks like a mixture of coarse meal and very small peas. Add buttermilk and pumpkin mixture, pulse until dough comes together.
  5. Dump dough onto a liberally floured surface. Knead 3-4 times, if dough is too sticky sprinkle with additional flour.
  6. Using a rolling pin, roll out dough to a ½ inch thickness. Cut biscuits using a 2-inch biscuit cutter. Use extra flour as necessary.
  7. Once biscuits are formed, place onto a baking sheet lined with parchment paper or a silt pad and pop in the freezer for five minutes.
  8. Brush tops with cream and sprinkle with cinnamon sugar.
  9. Bake 12-15 minutes until golden brown and cooked though. (They should be tall)
  10. Serve with butter and remaining cinnamon sugar.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/pumpkin-biscuits-with-brown-butter-and-cinnamon-sugar/