Pumpkin-Parmesan Biscuits
- Level: Easy
- Yield: 16 biscuits
-
- Nutritional Analysis
- Per Serving
- Calories
- 136 calorie
- Total Fat
- 8 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 22 milligrams
- Sodium
- 222 milligrams
- Carbohydrates
- 14 grams
- Dietary Fiber
- 1 grams
- Protein
- 2 grams
- Sugar
- 1 grams
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
Ingredients
2 cups all-purpose flour, plus more for dusting
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
2 tablespoons finely grated parmesan cheese
1 stick cold unsalted butter, diced, plus melted butter for brushing
1/2 cup canned pure pumpkin
1/4 cup heavy cream
Directions
- Preheat the oven to 400 degrees F; line a baking sheet with parchment paper. Whisk the flour, baking powder, sugar, salt and nutmeg in a large bowl. Whisk in 1 tablespoon parmesan. Add the diced butter and work it in with your fingertips until the mixture looks like coarse crumbs. Mix the pumpkin and cream in a small bowl and pour over the flour mixture. Mix with your hands or a fork to make a soft dough.
- Turn the dough out onto a lightly floured surface and roll out into a 3/4-inch-thick rectangle using a floured rolling pin. Cut out biscuits using a 2-inch-round cutter and arrange about 2 inches apart on the prepared baking sheet. Brush the tops with melted butter and sprinkle with the remaining 1 tablespoon parmesan. Bake until golden, 15 to 20 minutes. Transfer the baking sheet to a rack and let the biscuits cool slightly before serving or cool completely and freeze (see Cook's Note).
Cook’s Note
Make It Ahead: Let the biscuits cool completely, then freeze in a resealable plastic bag for up to 1 month. To reheat, arrange on a baking sheet, cover with foil and bake at 350 degrees F until warmed through, about 10 minutes.