In a 1994 River Road Cookbook these biscuits are described as golden towers of light flaky pastries that belie their humble beginnings. Louisiana “alchemists” can indeed turn lead into gold.
2 ½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
3 tablespoons brown sugar
1 teaspoon orange zest
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ cup butter, chilled and cut into small bits
One 16-ounce can unsweetened pumpkin puree
½ cup golden raisins
2 tablespoons 1%, or less, buttermilk
½ cup brown sugar
1. Preheat oven to 400 degrees.
2. Sift the flour, baking powder, salt, brown sugar, orange zest, cinnamon and nutmeg into a mixing bowl. Using a pastry blender or food processor, cut the butter into the flour mixture until it resembles very coarse meal. Add pumpkin and raisins.
3. Pat the dough into ½ inch thickness on a well-floured surface. Cut out using a floured 1-inch cutter.
4. Place biscuits on baking sheet sprayed with vegetable oil cooking spray. Brush biscuits with milk and top with ½ teaspoon brown sugar per biscuit.
5. Bake 10 – 15 minutes or until done.
Yield: 24 biscuits
This is more a scone than a traditional biscuit. Either way,it sounds delicious –
“a rose by any other name would smell as sweet” – I’ll be trying this recipe soon.