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I pumpkin biscuitsare tasty, crumbly, and golden pumpkin biscuits that will be wonderful to serve during holidays. Serve them with maple-flavored butter or create your own version of flavored whipped butter to accompany them. For example, you could try making orange cranberry butter, cinnamon butter, honey sage butter, or any other combination you like.
To get the best flavor and texture for your pumpkin biscuits, there are some tips you should keep in mind. First, make sure all ingredients are well chilled before you start mixing the dough. This will help ensure your biscuits arelight and fluffy. Secondly, try to avoid overworking the dough when rolling and cutting it. Overworking the dough can make the biscuits tough and dense. Finally, be sure to flour the cookie cutter between each cut to prevent the dough from sticking.
Ingredients
- 250 gr all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1/2 teaspoon Cinnamon
- 120 gr unsalted cold butter cut into pieces
- 50 gr cheddar cheese coarsely grated
- 120 ml buttermilk
- 120 gr pumpkin purée
For brushing the surface of the cookies
- 1 unit egg beaten
- 1 pinch Salt flakes
- q.s. Sesame seeds
Maple-flavored Butter
- 120 gr Butter softened
- 3 tablespoons Maple syrup
- q.s. Pinch of salt
Instructions
- Preheat the oven to 180°C. Line a large baking sheet with parchment paper. Beat the flour, baking powder, baking soda, salt, sugar, and cinnamon in a large bowl.
- Use a pastry cutter, fork, or fingertips to cut the butter into the flour mixture until pieces are pea-sized.
- Add the cheddar cheese and mix quickly to combine. Add the buttermilk and pumpkin purée, using a fork to stir until the dough is incorporated and mixed.
- Pour the mixture onto a lightly floured large sheet of parchment paper, gently press the dough and then pat it with your hands to form a rectangle about 1/2 inch (1 cm) thick.
- Using the paper's edge, if needed, fold the dough into thirds like a letter, using the longer sides of the rectangle. Repeat this step, flattening again into a 1 cm rectangle and folding into thirds again like a letter.
- Finally, sprinkle some flour on the dough and gently stretch to about 2 cm thickness.
- Use a 6 cm floured round cookie cutter to cut discs from the dough. Do not rotate the cutter; make straight up-and-down cuts. Reform and cut the remaining dough.
- Arrange the cookies, one inch apart, on the prepared baking sheet.
- Brush the surface of the cookies with the beaten egg and sprinkle with sesame seeds, flexible seeds, and a pinch of salt.
- Bake for 20-25 minutes or until crispy and golden.
- Meanwhile, beat the softened butter, maple syrup, and a pinch of salt until fluffy.
- Serve the cookies warm, spread with maple-flavored butter.
Video
Notes
- Portion: 1 g
- Calories: 130 kcal
- Carbohydrates: 14.2 g
- Proteins: 2.8 g
- Fats: 7 g
- Saturated fats: 4.4 g
- Cholesterol: 19 mg
- Sugar: 1.6 g
Valori nutrizionali
