Pumpkin and Parmesan Cheese Biscuits
 
 
Makes 6 biscuits
Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon kosher salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground nutmeg
  • ½ cup grated Parmesan cheese
  • 6 tablespoons frozen unsalted butter, grated
  • ½ cup pumpkin purée
  • ¼ cup + 2 tablespoons buttermilk (see notes)
  • heavy cream or half-and-half (for finish, optional)
  • flake salt (for finish, optional)
Instructions
  1. Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the flour, baking powder, salt, baking soda and nutmeg. Add the Parmesan cheese and butter and stir to combine.
  3. Add the pumpkin purée and buttermilk and stir until just combined.
  4. Turn out dough onto a lightly floured work surface and pat into a 1"-thick rectangle. Fold the dough in half, turn it 90 degrees and pat into a 1"-thick rectangle. Repeat the process 3 more times, flouring your work surface as necessary to prevent sticking.
  5. Fold the dough into thirds, like a business letter, and pat into a 1"-thick rectangle. Repeat the process 1 more time, flouring your work surface as necessary to prevent sticking.
  6. Using a sharp knife or bench scraper, cut the dough into 6 smaller rectangles and transfer to the prepared baking sheet. Freeze biscuits for 15 minutes.
  7. Remove biscuits from the freezer and brush tops with heavy cream or half-and-half, if using. Sprinkle with flake salt, if using.
  8. Bake for 15-18 minutes until golden brown. Serve warm or at room temperature.
Notes
I rarely buy buttermilk because it's so easy to make with ingredients you likely have on hand. Just pour 1 tablespoon lemon juice or white vinegar in a measuring cup and add enough milk to hit the 1-cup line. Let the mixture sit at room temperature for 5-10 minutes until curdled.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/pumpkin-and-parmesan-cheese-biscuits/