Pumpkin Biscuits: hello, Fall.

 It’s fall, and there was a sale on canned pumpkin at the local Food Lion. You can probably guess what that means: pumpkin on pumpkin. Pumpkin in EVERYTHING.

    This particular creation made for a lovely porch breakfast this weekend. You may have had, or at least heard of, the classic sweet potato biscuit. My family never made them, and my first personal introduction to the bread was at about fifteen via the divine Carol, who was the democratically appointed chef of our reenactment group. (Yes. I did Revolutionary War reenacting, back in the day. Google it). They were cooked in a Dutch oven over a campfire and, though my historically-accurate chill and half-day fast could have made them taste better, like everything Carol cooked, they were the best I had ever had.

   These were not cooked over a campfire. If you have the opportunity to do so, by all means, I still think it makes anything taste better. As long as you don’t burn half of it. That tends to happen in a Dutch oven. Anywho, I decided to take this autumnal biscuit a step further and gentrify it by replacing the sweet potato with pumpkin, and adding some additional seasonings. Intrigued? Try it yourself.

Pumpkin Biscuits

adapted from this recipe

1 cup canned pumpkin

2 cups whole-wheat flour

1 tbsp sugar          

1 tbsp baking powder

¼ tsp baking soda

½ tsp salt

1 ½ tsp cinnamon

¼ tsp ginger

A dash nutmeg

¾ cup almond milk

8 tbsp vegan butter, such as Earth Balance

Preheat oven to 400. Combine dry ingredients in one bowl and wet in another. Rub butter into dry mixture and then pour wet into dry, stirring until barely combined. The mixture is quite wet.

Turn dough onto floured surface and lightly knead. This dough is wetter than regular biscuit dough. Pat into a circle and use cookie cutters or a glass to cut biscuits. Place on baking sheet and bake for 12-15 minutes.

Excellent with butter, molasses, honey, apple butter . . . just not all at once. 

Porch breakfast.