Pumpkin & Rosemary Biscuits
Buttery & flaky, these Pumpkin & Rosemary Biscuits are the perfect Fall twist on a classic breakfast staple. Quick and easy to throw together, you can get these started in the morning and have them fresh and ready to enjoy. Yields: 6 biscuits
Servings Prep Time
6biscuits 10minutes
Cook Time Passive Time
25-28minutes 10-15minutes
Servings Prep Time
6biscuits 10minutes
Cook Time Passive Time
25-28minutes 10-15minutes
Ingredients
Instructions
  1. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, whisk together the flours, baking powder, salt, rosemary, cumin, cayenne pepper, smoked paprika, and black pepper. Add in the cubed butter. Using your fingers or a pastry cutter, rub the butter in until it is fully coated in flour and you are left with small, pea-sized pieces.
  3. In a small bowl or a glass measuring cup, stir together the buttermilk and pumpkin puree until the puree is fully incorporated. Pour the wet ingredients into the bowl of dry ingredients. Using a rubber spatula, fold until the dry ingredients are moistened and you have a shaggy dough.
  4. Transfer the dough to a lightly floured surface and knead about 4-6 times by folding the dough in half and turning 90 degrees until the flour is fully incorporated.
  5. Lightly flour a work surface and pat the dough into a small rectangle. Roll out until you can easily fold the dough into thirds.
  6. Fold the bottom 1/3 of the dough up toward the middle. Then fold the top 1/3 toward the middle so that the all thirds overlap–similar to an envelope or folding a piece of paper into thirds. Rotate the dough 90°, pat down or gently roll into a rectangle that you can once again fold into thirds. Repeat this process about 2-3 times (4-5 in total).
  7. Pat down the dough into an 8″ x 5″ rectangle that is 1″ high. Using a knife or a bench scraper, cut the dough in half down the long side, then cut each half into thirds. If there are any rough edges on the short side, use the knife or bench scraper to cut these edges off.
  8. Arrange the biscuits on the prepared baking sheet. Place the tray in the freezer and allow to chill for 10-15 minutes.
  9. While the dough is chilling, place a rack in the center of the oven and preheat to 400°F. Whisk together the egg and water for your egg wash.
  10. Remove the biscuits from the freezer and brush over the tops and side with the egg wash. Bake at 400°F for 5 minutes then lower the oven temperature to 350°F. Allow to bake for an additional 20-23 minutes until the tops have firmed and are a golden brown. The biscuits should peel off the parchment paper easily when baked, and the bottoms should be golden brown as well.
  11. Allow to cool a bit, serve with an extra pat of butter, and enjoy!

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