Pumpkin Whole Wheat Fluffy Biscuit
Sandi Weiso Brown
Blue Ribbon Recipe
I loved the pumpkin twist for these light, fluffy biscuits. I made the alternative icing for these and was not sorry. It's worth the extra time! The Test Kitchen
1 call-purpose flour (I use unbleached)
1 cwhole wheat flour
4 3/4 tspbaking powder
3/4 tspsalt (or 1/2)
3 Tbspbrown sugar
1/2 Tbspsugar (or add more brown sugar)
1 tsppumpkin pie spices
1/4 cbutter or margarine
1 Tbsphoney (can be omitted)
1 cpure pumpkin puree (not pumpkin pie mix)
2 Tbspcaramel syrup/topping
1 tspreal maple syrup
ALTERNATIVE ICING (SLOWER BUT BETTER)
4 cpowdered sugar
4 1/2 tsppumpkin pie spices
1 Tbspcanned pumpkin puree (use from remaining above)
3-4 Tbsphalf and half (can use soy or almond milk, just start with less)
How to Make Pumpkin Whole Wheat Fluffy Biscuit
- In medium to large bowl, thoroughly combine: flours, baking powder, sugars, pumpkin pie spice, salt.
- Cut in slightly softened butter and honey (use scant tbsp of honey) until mixture looks like coarse bread crumbs.
- Slowly combine into mixture the pumpkin puree: first 1/2 cup, then 1/4 cup, then last 1/4 cup. This makes it easier to get the dough mixed evenly.
- Turn dough out onto lightly floured board/counter top. Knead 8-12 times until smooth enough to roll out, but not too smooth.
- Roll dough to about 1/2 to 3/4 inch thickness; cut out using about a 2 to 2 1/2" cutter. Makes about 12 (I usually get a baker's dozen.)
- Place biscuits on ungreased baking pan about 1" apart.
- Bake in pre-heated oven at 450 degrees for 10 to 12 minutes (mine are usually done between 10 and 11, so check at 10) until lightly browned. I cool slightly on a rack. Best served warm, or warm about 10 seconds in microwave.
- If you want to quickly sweeten some of the biscuits, with a fast and easy topping, mix the caramel syrup or ice cream topping with the maple syrup, heat in microwave 15 seconds, and spoon over about 6 biscuits. If you want to do more, double the recipe. You can use any icing recipe (see below) if it goes well with pumpkin. I use this for a fast job! They're good plain or with butter, too.
- For icing (instead of caramel topping) prepare BEFORE biscuits are baked:
In large bowl, beat powdered sugar, pumpkin pie spice, pumpkin and just enough half-and-half with whisk until smooth and thick glaze forms. Set aside until biscuits are baked.
Immediately gently place a freshly baked biscuit into the icing mixture, coat each side well and place on cooling rack until the icing is set.
- **If you like, add 1/2 to 1 cup chopped nuts, coconut, raisins, dates, or white chocolate chips or other ingredients to suit your taste!