Spiced Pumpkin Angel Biscuits

makes 24 biscuits


2 1/4 teaspoons active dry yeast

1/2 cup warm water (105º-115º F)

5 cups unbleached all-purpose flour

1/4 cup granulated sugar

1 Tablespoon pumpkin-pie spice

1/4 teaspoon ground cardamom

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 teaspoon kosher salt

8 Tablespoons (4-ounces) cold unsalted butter, cubed

1 cup pumpkin purée

1 cup buttermilk

Melted unsalted butter


In a small bowl, dissolve the yeast; set aside.


In the bowl of a food processor, pulse together the flour, sugar, spices, baking powder, baking soda, and salt.  Scatter the butter over the flour mixture and pulse until the butter is the size of small peas; transfer the mixture to a large bowl.  In a separate medium bowl, whisk together the pumpkin purée and buttermilk.  Add the buttermilk mixture and the yeast mixture to the flour mixture and stir just until the ingredients are moistened.  Cover the bowl with plastic wrap and refrigerate for at least an hour or overnight.


Preheat the oven to 450º F.  Line a large baking sheet with parchment paper; set aside.


Remove the dough from the refrigerator.  Turn the dough out onto a lightly floured work surface and knead 4-5 times.  Roll the dough to a thickness of 1/2 inch.  Cut the dough with a 2-inch floured cutter using a straight up and down motion without twisting the cutter.  Cut out as many biscuits as you can.  Place the biscuits on the baking sheet.  Gather the remaining dough scraps, then gently roll out the dough again. Cut out the remaining biscuits and place on the baking sheet.


Bake biscuits until golden brown, about 12-15 minutes.  As soon as the biscuits come out of the oven, brush the tops with the melted butter.  Serve warm.  Enjoy!


Make Ahead:

This dough will keep 2-3 days stored in the refrigerator.  The biscuits can be cut and placed on the prepared baking sheet, covered and refrigerated for up to 1 day before baking.


Printed from thegalleygourmet.net