Monday, October 22, 2012

Pumpkin-Parmesan Biscuits

It's been a cool couple of days here in DC, and by cool I mean in the low 70's.  And later this week it will be in the 80's here.  If you told me that when I moved here that it was almost the end of October and going to be around 80 degrees I wouldn't of believed it.  I'm hoping the weather makes up it's mind soon.  The heat has been turned on in my building and somehow I'm missing when my AC was able to be turned on.  No AC means window open, shades flapping in the wind and the sound of the city outside my window. 

I have to admit I was very intrigued by this recipe when I saw it.  Every Thanksgiving I get to make Pumpkin Rolls for my family.  They are sweet, delicious rolls and take a good amount of time to make.  The fact that these are ready from start to finish in 20 minutes, I was sold. 


I didn't plan on making these until later when the weather finally evened out, but when I went into Target earlier today, canned pumpkin was on sale and somehow 2 cans ended up in my cart.  I see Brown-Butter Pumpkin Cupcakes in the near future.  And I've learned that I need to get a can opener once I got home to make these. 

Looks pretty good for no can opener :)

It did take a while, but I got what I needed out of the can, but clearly still need a can opener.  Things that you hardly use you forget about getting when you move. 

Pumpkin-Parmesan Biscuits
makes 16 biscuits
2 cups all purpose flour, plus more for dusting
1 tbsp baking powder
1 tbsp sugar
1 tsp salt
1/4 tsp nutmeg
2 tbsp Parmesan cheese
1 stick cold butter, diced, plus melted butter for brushing
1/2 cup canned pure pumpkin
1/4 cup heavy cream
  1. Preheat oven to 400 degrees.  Line a baking sheet with silicone sheets or parchment paper.  In a large bowl, whisk together flour, baking powder, sugar, salt and nutmeg.  Whisk in 1 tbsp Parmesan.  Add in the diced butter and work it with your hands until the mixture looks like coarse crumbs. 
  2. In a small bowl, mix together pumpkin and heavy cream together.  Pour over the flour mixture and mix with your hands until a soft dough forms. 
  3. Turn the dough out onto a lightly floured surface and roll out into a 3/4" thick rectangle.  Using a 2" circle biscuit cutter, but the biscuits and re-roll the scraps until all the dough has been used. 
  4. Place each biscuit on the prepared baking sheet and brush the top of each biscuit with melted butter, then sprinkle the tops with remaining Parmesan cheese. 
  5. Bake, rotating halfway through, 15-20 minutes, or until golden brown.  Let biscuits cool slightly before serving.  


  1. how did these biscuits turn out?

    1. They turned out really good. They freeze really well if needed.