Dinner Swap a few weeks ago, so I thought I'd post them.
Speaking of Dinner Swap, I think it's partially responsible for my decrease in frequency here. I just haven't been baking much since November, and maybe even a gradual decline since September. It's baffled me, but I think part of it is that cooking day is so long, intense, and tiring that on the other days I'm just not drawn to the kitchen like I used to be. I can't figure out another reason. I don't think I'm any more busy than before, but it seems like there is less time to bake these days. Or maybe less reason. But I will still post when I do, never fear! I hope it's just a phase.
I made these biscuits to go with a really good sausage & lentil soup - they are a great bread-ish side dish when you need something a little different, or a barely sweet-and-spicy flavor profile (we get a lot of cornbread and white bread and rolls in the Swap.) My kids loved them, and as a bonus, we ate the rest for breakfast!
Makes 16 to 18
2 1/2 cups all-purpose flour
3 T packed brown sugar
1 T baking powder
1/2 tsp salt
1/4 tsp grated nutmeg
1/4 tsp cinnamon
1/2 cup (1 stick) unsalted butter, chilled and cut into thin slices or grated
1 (15 oz.) can unsweetened pumpkin
1. Preheat oven to 425. Grease a cookie sheet or line it with parchment.
In a large bowl, stir the flour, sugar, baking powder, salt and
spices. With a pastry blender, cut in the butter until the mixture
looks like cornmeal. Stir in the pumpkin and mix until you form a soft
3. On a well-floured surface, and with well-floured
hands, pat out the dough to 1/2-inch thick. Using a floured, sharp
knife or floured round biscuit cutter, cut into 2-inch squares or
rounds. Place on cookie sheet and cook in the center of the oven for 15
to 20 minutes. Serve hot or at room temperature.
Recipe from my sister Tona