Pumpkin Cheddar Biscuits

By KDHarmon

Ingredients

• 2 2 2 cups King Arthur Unbleached All-Purpose Flour
• 1/4 1/4 1/4 cup cheese powder, optional; for enhanced flavor
• 1 1 1 tablespoon baking powder
• 1/4 1/4 1/4 teaspoon salt
• 1/2 to 1 1/2 to 1 to teaspoon pumpkin pie spice, to taste
• 1/2 1/2 1/2 cup (8 tablespoons) cold unsalted butter
• 3/4 3/4 3/4 cup grated sharp cheddar cheese; Cabot is our favorite
• 1 1 1 cup pumpkin purée
• 1 to 2 1 to 2 2 tablespoons milk

Details

Adapted from kingarthurflour.com

Preparation

Step 1

1. Position a rack in the top third of your oven, and preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment.

2. In a large bowl, whisk together the flour, cheese powder, baking powder, salt, and pumpkin pie spice.

3. Work in the butter just until the mixture is unevenly crumbly.

4. Toss the cheddar with the flour mixture, then add the pumpkin.

5. Stir until the dough is evenly moistened and holds together, adding milk a tablespoon at a time if necessary.

6. Turn the dough out onto a lightly floured work surface, and flatten it into a 3/4" disk.

7. Cut the biscuits with a 3" round cutter and space them on the prepared pan.

8. Brush the tops of the biscuits with milk or melted butter, if desired, and bake them for 18 to 20 minutes, until they're golden brown.

9. Remove the biscuits from the oven and serve them warm, as is or with butter.

Yield: 8 to 10 large (3") biscuits.