Maple Pumpkin Biscuits

by Carol Sacks on November 3, 2014

Post image for Maple Pumpkin Biscuits

Our little city is overflowing with all manner of squash right now — edible, decorative and colorful. I may cook with only a few types, but I love seeing cheery cucurbita whether it’s at the Santa Barbara Farmers Market or other stops in town.

This lavish bounty might explain why I became preoccupied with the idea of baking pumpkin biscuits. I envisioned a sweet, buttery, flaky-layered beauty with a hint of warm spice. I was inspired by this recipe for Kabocha Squash Biscuits from Angela Rosoff (scroll down the page to see her photo and recipe), and as I researched further, came across this Honey Pumpkin Biscuit recipe from Beth Kirby of Local Milk on Food52.

With a can of pumpkin on the shelf, I postponed the squash-roasting needed for Rosoff’s recipe (which I will come back to soon) and got to work on Kirby’s recipe. I tinkered a fair amount to achieve my goal, though.

My changes:

Most of my changes were focused on the dry ingredients: To impart a wholesome, slightly nutty flavor, I whisked a small amount of whole wheat pastry flour into the bowl of all-purpose flour. I also substituted fine sea salt for the flaky variety, which I find overpowering in sweet treats.

Going for a more subtle warmth than heady spice, I significantly cut the amounts of cinnamon and ginger and rounded out the spice mix by adding a couple of pinches of allspice. My final change: pouring maple syrup into the batter instead of honey. I wanted caramel undertones that Grade B Maple Syrup delivers in spades.

Additional notes:

This is a wet dough, not surprising due to the amount of liquid. I followed Kirby’s advice to hold 1/4 of the liquid back when mixing. I highly recommend this. You can always add more liquid if your dough is a little dry, but if you must start adding flour to your dough to make it useable, it will toughen up in no time.

I used a smaller biscuit cutter than Kirby’s recipe called for — I like petite biscuits. My yield was 14 rather than 10 biscuits. These biscuits are surprisingly tender, and we loved the hit of maple and the delicate hint of spice. These biscuits stand alone, but are even better with a smear of butter and jam, too.

Maple Pumpkin Biscuits pair nicely with this Chili-Maple Glazed Salmon from Fountain Avenue Kitchen and one of our favorite fall salads with apples and persimmon. They’d make a festive addition to a holiday buffet or brunch, too.

My take on Beth Kirby’s recipe is below. Here again is a link to her recipe on Food52.

5.0 from 3 reviews
Maple Pumpkin Biscuits
Author: 
Recipe type: sweet treat
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Sure, this mildly-spicy and sweet biscuit would be great for Thanksgiving, but don't wait for the holidays to make them.
Ingredients
  • 200 grams all-purpose flour (I weighed both flours and didn’t use a cup measure) plus a few Tablespoons of flour for folding and shaping
  • 50 grams whole wheat pastry flour
  • 1 teaspoon fine sea salt
  • 1 Tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • pinch of ground allspice
  • 4 Tablespoons unsalted butter (I used high-fat European butter), cut into ¼-inch cubes
  • ⅓ cup pumpkin puree; be sure to drain it well
  • 6 heaping Tablespoons maple syrup (Grade B if you can find it; the flavor is more pronounced)
  • ¾ cup buttermilk
Instructions
  1. Turn the oven on to 425 degrees and adjust the rack so that it is in the center of the oven. Put parchment or a silpat on a baking sheet.
  2. Whisk the dry ingredients together in a large bowl. Using a pastry blender or two knives, cut the butter into the flour mixture. You want the butter chunks to be pea-sized, so you won’t mix the ingredients for long.
  3. In a large measuring cup (I use a 2-cup measure), whisk the pumpkin puree, maple syrup and buttermilk together. Pour all but ¼ cup of the liquid into the flour mixture and using a rubber spatula stir the mixture together until just mixed. If you dough is dry, add liquid about a tablespoon at a time.
  4. Turn out the mixture onto a well floured-counter and sprinkle about a tablespoon of flour on top of the dough and on your hands. Using your hands, flatten the mixture into a rectangle (handling lightly) that is about 1-inch thick, and then fold in half. Repeat this flattening and folding process two more times (you’re creating the layers), using a teaspoon or two of flour at a time if necessary. The dough will be soft but not sticky.
  5. Rub flour over a 2-inch or 2.5-inch biscuit cutter. Cut the biscuits — use a straight-down motion and don’t twist the cutter. Handle the biscuits carefully when you place them on your baking sheet (line the biscuits up in rows, but have them touching each other). I re-shaped the remaining biscuit dough twice more using all of the dough. Be sure to keep your biscuit-cutter well-floured so that you can remove the biscuits from the cutter without tearing them.
  6. Place the baking sheet in the oven and bake for 10-13 minutes. I took mine out at 13 minutes — they were lightly browned on top and the edges were slightly darker.
  7. Once out of the oven, carefully slide the parchment with the biscuits onto a cooling rack. My crew grabbed a few to try after 10 minutes and smeared butter over every surface they could. I served them slightly warm with dinner. They’re lovely without the butter, too.

 

{ 10 comments… read them below or add one }

Lizthechef November 3, 2014 at 7:55 am

I think weighing ingredients has improved my baking skills, although they still need lots os work. Lovely fall recipe!

Reply

Carol Sacks November 3, 2014 at 8:18 am

Hi Liz, thank you! Agree on weighing ingredients, primarily flour. Hope your November is off to a healthy, happy start!

Reply

Winifred Lender November 3, 2014 at 11:14 am

What a festive recipe for the upcoming holiday season. Thank you also for the tips about holding back a portion of the liquid as well as using the smaller biscuit cutter. The lovely fall farmer’s market photos were an added treat.

Reply

Carol Sacks November 3, 2014 at 11:49 am

Hi Winifred, thank you for such kind words! Hope you have a great week ahead!

Reply

Deb|EastofEdenCooking November 3, 2014 at 12:21 pm

What seductive biscuits! The description of adding the maple syrup and reducing the spices is exceptional. You must tell us how you served these beauties!

Reply

Carol Sacks November 3, 2014 at 12:27 pm

Hi Deb, thanks so much! I served them with a chili-maple salmon (link above) and an arugula salad with apples, persimmons, etc — posted it here last November. I’m seriously thinking of making them for Thanksgiving, too:)

Reply

Beth (OMG! Yummy) November 3, 2014 at 6:32 pm

When I was a kid, I loved those pre-formed biscuits that were so popular then – baked up with a smear of butter and honey inside. I can only imagine how fabulous these homemade pumpkin essence biscuits must be. I love the idea of these for Thanksgiving – can these be prepared ahead and frozen in any way? Great recipe tinkering as always Carol!

Reply

Carol Sacks November 3, 2014 at 6:37 pm

Hi Beth, I know the biscuits you’re describing and I loved them, too! Re: freezing, I think they’d be fine. I’d cut them and place on the baking sheet and then once frozen put them in a ziploc bag. Bake them straight from the oven. Not sure how long they’d take, but I’d guess 15-17 minutes. Let me know if you make them!

Reply

Ann November 4, 2014 at 12:06 pm

These looks scrumptious…and thanks for the salmon mention!

Reply

Carol Sacks November 4, 2014 at 12:11 pm

So kind of you, Ann. Thanks and I look forward to cooking more of your dishes!

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