It's that time of year for using pumpkins. Sorry to say I do not have any notations on where I received this recipe, but I am going to ask DH to make these soon.
Pumpkin-Ginger Biscuits
2 cups all-purpose flour
1/4 cup firmly packed brown sugar
1 TB. baking powder
1/2 tsp. grated lemon peel
1/2 tsp. salt
1/2 cup butter, cut into pieces
1/2 cup half-and-half
2/3 cup fresh-cooked pureed or canned pumpkin
2 tsp. chopped crystalized gingerroot or 1/2 tsp. ground ginger
1 egg, lightly beaten
1. Preheat oven to 425 F. In large bowl stir together first 5 ingredients. Using pastry blender or 2 knives, cut butter pieces into flour mixture until mixture resembles coarse meal.
2. In small bowl, combine half and half, pumpkin and ginger. Add to flour mixture; stir until blended.
3. On lightly floured surface, lightly knead dough just until smooth; roll out to 1/2" thickness. Using 2" round cutter, cut out biscuits; reroll scraps and cut.
4. Place biscuits on baking sheet; brush with egg. Bake 18 to 20 minutes until golden. Makes 24 biscuits
Pumpkin-Ginger Biscuits
2 cups all-purpose flour
1/4 cup firmly packed brown sugar
1 TB. baking powder
1/2 tsp. grated lemon peel
1/2 tsp. salt
1/2 cup butter, cut into pieces
1/2 cup half-and-half
2/3 cup fresh-cooked pureed or canned pumpkin
2 tsp. chopped crystalized gingerroot or 1/2 tsp. ground ginger
1 egg, lightly beaten
1. Preheat oven to 425 F. In large bowl stir together first 5 ingredients. Using pastry blender or 2 knives, cut butter pieces into flour mixture until mixture resembles coarse meal.
2. In small bowl, combine half and half, pumpkin and ginger. Add to flour mixture; stir until blended.
3. On lightly floured surface, lightly knead dough just until smooth; roll out to 1/2" thickness. Using 2" round cutter, cut out biscuits; reroll scraps and cut.
4. Place biscuits on baking sheet; brush with egg. Bake 18 to 20 minutes until golden. Makes 24 biscuits