Sometimes, all I want for breakfast is a warm biscuit, scone or corn muffin. There is something satisfying about a hot cup of coffee and bread that is not too sweet, but just right. Biscuits have a long history in the South and any Southerners worth their salt can make biscuits in their sleep: dump, mix and kneed. They have not been easy for me because I grew up in Michigan and biscuits never crossed my Mother’s table.
I have had many disasters with biscuits and was sure that I did not possess the biscuit gene. But the secret to great fluffy biscuits is not to worry about them. Don’t handle them too much and cut the butter into them with abandon. Now I get it.
These pumpkin-Parmesan biscuits were featured in The Food Network Magazine. They are perfect for this time of year with a hint of pumpkin, nutmeg and Parmesan. The pumpkin lends them a light orange color and they are delicious hot out of the oven or warmed up the next morning.
The pumpkin-Parmesan biscuits are great with just butter. But they would be great split and stuffed with sage flavored sausage patties for a brunch or served in a basket for a Thanksgiving dinner. But I am enjoying them for breakfast for the next few days. Wish you could join me.
2 cups all-purpose flour, plus more for dusting
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg (or 1/8 tsp dry nutmeg)
2 tablespoons finely grated Parmesan cheese
1 stick cold unsalted butter, diced, plus melted butter for brushing
1/2 cup canned pumpkin
1/4 cup heavy cream
Preheat the oven to 400 degrees F; line a baking sheet with parchment paper. Whisk the flour, baking powder, sugar, salt and nutmeg in a large bowl. Whisk in 1 tablespoon Parmesan. Add the diced butter and work it in with your fingertips until the mixture looks like coarse crumbs. Mix the pumpkin and cream in a small bowl and pour over the flour mixture. Mix with your hands or a fork to make soft dough.
Turn the dough out onto a lightly floured surface and roll out into 3/4-inch-thick rectangle using a floured rolling pin. Cut out biscuits using a 2-inch-round cutter and arrange about 2 inches apart on the prepared baking sheet. (You will need to gently re-roll scrapes to get all of your biscuits). Brush the tops with melted butter and sprinkle with the remaining 1 tablespoon Parmesan. Bake until golden, 15 to 20 minutes. Transfer the baking sheet to a rack and let the biscuits cool slightly before serving or cool completely and freeze.
Makes 12 to 14 biscuits