Tuesday, November 17, 2015

Pumpkin or Squash Cheddar Biscuits

  • This is a recipe from the King Arthur Flour catalog.  I made the biscuits for breakfast.  They were tender and flaky.  I used cooked red kuri squash from 1/2 of a squash.  I cooked it in the microwave while I prepared the rest of the ingredients.
  • 2 cups all purpose flour
  • 1/4 cup cheese powder, optional; for enhanced flavor
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup (8 tablespoons) cold unsalted butter
  • 3/4 cup (3 oz.) grated sharp cheddar cheese
  • 1 cup pumpkin or winter squash purée
  • 1 to 2 tablespoons milk

  •       Position a rack in the top third of your oven, and preheat the oven to 425°F. 
    • Lightly grease a baking sheet.
  • Combine the flour, cheese powder, baking powder, salt, and pumpkin pie spice in your food processor.  Cut up the cold butter into squares and add it to the processor.  Pulse until the butter is cut in as you would for pie crust.
  • Toss the cheddar with the flour mixture, then add the pumpkin or squash.  Pulse a couple of times.  Add the milk a tablespoon at a time until the dough comes together.
  • Turn the dough out onto a lightly floured work surface, and flatten it into a 3/4" disk.  Cut the biscuits with a round cutter and space them on the prepared pan. Brush the tops of the biscuits with milk or melted butter, if desired, and bake them for 18 to 20 minutes, until they're golden brown. Serve them warm with butter.

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