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Adam’s Autumn Biscuits

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. 

Pumkin Biscuits

Ingredients:

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

Directions:

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

Linda

One response »

  1. 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.

    Reply

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