A good biscuit is the ultimate snack. Maybe not the healthiest snack, but certainly pretty darn satisfying. This biscuit recipe is an elaboration on my favorite Buttermilk biscuits. I’ve included the addition of Pumpkin and Cheddar cheese. This makes these a wonderfully savory pumpkin recipe that can be enjoyed for breakfast topped with some bacon and a fried egg, or the perfect company to a big bowl of your favorite Autumn chili recipe. I really want to top these golden guys with some fresh sausage gravy, but my cholesterol levels are saying otherwise.
Making a good biscuit relies on two things…
1. Make sure your butter stays cold and doesn’t get too warm when working the dough and…
2. DO NOT OVERMIX!!!!
Please don’t, the biscuits go from what should be crazy fluffy, to a dense brick of no good. Too many times have I seen people work the dough like crazy and then you’ve got a hockey puck to go with your gravy. Also, avoid the rolling pin here. Just use your hands to roughly pat and shape the dough mass into a square about 2 inches thick. You are wanting to create the layers of butter and flour that make this biscuit into what it should be. The dough will look like a hot mess, and be slightly crumbly on the edges, but this is a good thing. If you mix or knead this into a super cohesive mass, then you’re layers are non existent, and your biscuit eating dreams are ruined.
I don’t mean to sound dramatic, I just really want you to get the amazing results your looking for. So get in there with your hands, make a little mess, and start your fall morning right with a cup of joe, and one of these savory cheesy pumpkin biscuits.
- 2 cups All-Purpouse Flour
- 2¼ cups Cake Flour
- 2 teaspoons Kosher Salt
- ⅛ teaspoon Cayenne pepper
- ⅛ teaspoon Freshly ground black pepper
- ¼ teaspoon Sugar
- 1 Tablespoon Baking Powder
- pinch of Baking Soda
- ½ cup Shredded sharp cheddar cheese
- 1 cup (2 sticks) unsalted butter, cubed, well chilled
- ¾ cup Buttermilk
- ½ cup Pumpkin puree or canned pumpkin
- 2 Tableppons Buttermilk for brushing biscuits
- Preheat your oven to 400 degrees with the rack set in the center of the oven. Line a baking sheet with parchment paper, or silicone mat, and set aside.
- In a large bowl, use your hands to mix together the flours, salt, both peppers, sugar, baking powder, baking soda, and shredded cheddar.
- Add butter to flour mixture, and use your hands to mix just until medium pebble-size pieces form, being careful to not overmix. (Over mixing will result in a dense biscuit)
- Whisk together pumpkin and buttermilk.
- Add buttermilk pumpkin mixture and mix just until dough comes together.
- Turn dough out onto a lightly floured work surface. Flatten and shape dough to form a 2-inch-thick square. Lightly flour top of dough; fold in corners and repeat process to create layers.
- Using a 2-inch round biscuit cutter, cut out 10 biscuits, rerolling scraps when necessary.
- Place on the prepared baking sheet and brush the top of each biscuit with a thin layer of buttermilk.
- Transfer to your preheated oven and bake for 15 to 20 minutes , rotating baking sheet halfway through, until the tops are golden brown.