Pumpkin-Parmesan Biscuits

October 19th, 2012

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

Printable recipe

12 responses to “Pumpkin-Parmesan Biscuits”

  1. Love this idea Penny. These would be great for Thanksgiving morning too.

    Don’t feel bad about the biscuits. I am a southerner through and through and my mother preferred bran rolls to biscuits. Mothers make the rules 🙂

  2. Mary says:

    Hi Penny, these sound/look yummy, never thought to add pumpkin and I love cooking with pumpkin. Tried to replicate an Aussie dish I had (but no recipe – just took a pic of the menu with my iPhone), Caramelized Pumpkin with Penne, Wilted Spinach and Fresh Goat Cheese this week………..it was good, and so pretty on the plate (I first roasted fresh pumpkin cut up in large cubes), but next time I would add some type of sauce – maybe a light homemade Bechamel or even a veg. broth might work – as it was too dry for Bob! Any tips appreciated!

    I make a similar biscuit (actually it’s an old scone recipe from England’s first vegetarian restaurant) using grated cheddar and whole wheat flour. Made some last week, scattered tops with a bit more grated cheese and unsalted sunflower seeds, delish!
    We love them with Autumn soups and then split and toasted for breakfast next morning, and they freeze well.

    I’m doing so much better thankfully and appreciate your well wishes. Off tomorrow to Venice and beyond! Busy today checking restaurants there (have 4 days in the city) for good dishes before we set sail on the cruise ship………….where, I swear, not to be eating 24 hrs. a day, ha! ha!

    Happy Autumn days in your lovely kitchen.
    We will have to get together again some day soon!
    Hugs – Mary (and Bob)

  3. bellini says:

    I am always up for a good savoury biscuit.

  4. Lynda says:

    I love biscits for breakfast too Penny. These looks so tall and flaky and so I’ll have to give them a try.
    My mother always used biscuit mix when I was growing up, so I had to learn to make from scratch on my own. It did take awhile.

  5. Lyla says:

    And these will make great hostess gifts around Thanksgiving. I will definitely put this recipe to use! Thanks so much. Ina was talking about her Cheddar Dill Scones the other day, and I started thinking how much I like biscuits and scones in the fall and winter here in the north country. Perfect–again! Thanks.

  6. Haden News says:

    I have been craving all things pumpkin…can’t wait to try these biscuits!

  7. Joan Nova says:

    Perfect for the Thanksgiving table!

  8. I’m saving this recipe for Thanksgiving morning. Thanks for the recipe and great photos.

  9. Hot biscuits with real butter and some homemade peach or blueberry jam….yummo! But you know, I am a southerner born and raised and I can’t make a decent biscuit to save my soul. But I keep trying. Your recipe sounds delicious. I am making a macaroni and cheese dish for supper tonight that has pumpkin puree in. Hope it taste as good as it looked on another blog. 🙂 I really appreciate you stopping by and visiting. And will follow you too. See you soon. xo

  10. Catherine says:

    dear Penny, These sound wonderful for the holiday table. Blessings dear. Catherine xo

  11. Barbara says:

    Those look perfect, Penny. Nicely risen and such a pretty color. Very unusual to find Parmesan in the recipe. I love the idea. Now…if you only lived next door, you could bring a couple over for me this morning. My kitchen is looking very bare!

  12. Kandes says:

    love your recipes!!

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