Recipe by Chef amfox
Flaky pumpkin biscuits subtly enhanced with a touch of brandy extract
Top Review by under12parsecs
These were devoured in mere minutes in my house! I halved the recipe and used cinnamon, allspice, ginger, clove and fresh grated nutmeg in place of the pie spice. I also didn't have brandy extract so I used 1 tsp spiced rum and buttermilk in place of regular milk. My biscuits were a tad wet for rolling because I got a bit heavy-handed with the buttermilk. Oops! So I made drop biscuits and they baked up tender and yummy, if slightly denser than a normal biscuit. I will definitely be making these any time I have excess pumpkin...
- 1 teaspoon salt
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 cup nonfat milk
- 3 tablespoons unsalted butter
- 1 teaspoon pumpkin pie spice
- 3 tablespoons brown sugar, firmly packed
- 1 cup solid pack pumpkin
- 1 teaspoon brandy extract
Directions See How It's Made
- 1. Preheat oven to 450°F Combine flour, sugar, baking powder, pumpkin pie spice and salt.
- 2. Cut in Parkay with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in currants, if desired.
- 3. Add pumpkin, milk and brandy extract; stir just until blended.
- 4. Place dough on heavily floured surface; knead 30 seconds, or just until dough is no longer sticky. (Do not overwork dough.) Roll out dough to 1/2-inch thickness on lightly floured surface. Cut into circles with 2-1/2-inch round biscuit or cookie cutter, rerolling dough scraps as necessary. Place, 1 inch apart, on ungreased baking sheet.
- Bake 13 to 15 minutes, or until golden brown. Serve warm.