By 300 Sandwiches
It’s also my responsibility to inform you that these are highly addictive. You WILL want more than one, and you will likely have more than one at one time. Consider yourself warned.
Before E and I went out to search for Halloween costumes, I wanted to make breakfast. I stumbled across Food 52’s post about these tasty pumpkin biscuits. The picture itself looked enticing enough to make me turn on the stove, and the instructions were very specific, but easy to follow. I thought they’d be a great base for egg and bacon breakfast sandwiches.
I whipped them up fast so we could get out to the city to beat the costume shopping crowds. After ten minutes in the oven, the biscuits baked up nice and fluffy, not too dense like some buttermilk biscuits can be, and just enough pumpkin flavor to taste naturally sweet, but not candy corn sweet. I ate one before they had even cooled. And then I ate another—all before the eggs were ready for the breakfast sandwiches.
We ate the biscuits for breakfast sammies—more on that later—but they were so scrumptious I kept snacking on them throughout the day. Before dinner, we only had six biscuits left. “Am I going to have to take those away from you?” E asked. Actually, please do. I can’t stop eating them! I’m addicted to the biscuits! I think I need a twelve step program. I need…Pumpkin Biscuits Anonymous!
I recommend cooking these immediately (it’s Sunday, you have time!). Make these for brunch and your family, heck, even your neighbors, will come a-flocking. But they may not leave you any for yourself, so make sure you get your share before they come over. If you eat a half dozen before brunch, don’t blame me—I told you!
Now, off to the gym to burn off all of those pumpkin flavored calories.
2 cups flour
2 teaspoons cinnamon
1 teaspoon flaky sea salt
1 tablespoon baking powder
1 teaspoon ginger
1 pinch of ground cloves
4 tablespoons unsalted butter, room temperature
1/3 cup canned pumpkin
6 tablespoons honey
3/4 cups buttermilk
Preheat oven to 425 degrees. Grease a baking sheet with butter or cooking spray.
In a large bowl, combine the flour and the spices. Set aside. In a mixing cup, measure out the canned pumpkin, buttermilk and honey. Mix with fork. Then, with two knives cut the butter into the flour mixture until well-blended (no pieces of butter and flour should be larger than a pea). Finally, pour in all but 1/4 of the buttermilk pumpkin mixture, and mix. If the dough seems dry, then slowly add the rest of the mixture until all of the dry ingredients are mixed and the dough is tacky, but not wet.
On a large, floured work surface, pour out the dough. With your hands, work the dough into a large, 1 inch thickness rectangle. Then, fold the sides in on each other, turn dough clockwise, and work it out into another 1 inch thick rectangle. Fold the dough in half again, turn in clockwise one more time, and repeat. Take a biscuit cutter, cut out your biscuits, and place on baking sheet an inch apart. Pop in oven for about 10 minutes.
When ready, let cool on a baking rack. Serve with butter immediately, or as egg and bacon sandwiches. Dough yields about a dozen biscuits.
Recipe for Beth Kirby’s tasty goodness is here.by