Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons finely grated Parmesan cheese
- 1 stick cold unsalted butter, diced, plus melted butter for brushing
- 1/2 cup canned pure pumpkin
- 1/4 cup heavy cream
Preparation
Step 1
1. Preheat oven to 400 degrees. Whisk the flour, baking powder, sugar, salt and nutmeg in a large bowl. Whisk in 1 tablespoon Parmesan. Add the diced butter and work it in with your fingertips until the mixture looks like coarse crumbs. Mix the pumpkin and cream in a small bowl and pour over the flour mixture. Mix with your hands or a fork to make a soft dough
2. Turn the dough out onto a lightly floured surface and roll out into a 3/4 inch thick rectangle using a floured rolling pin. Cut out biscuits using a 2 inch round cutter and arrange about 2 inches apart on a prepared pan. Brush the tops with melted butter and sprinke with remaining 1 tablespoon Parmesan. Bake until golden, 15 to 20 minutes. Transfer the baking sheet to a rack and let the biscuits cool slightly before serving.
Can be frozen after cooling in a resealabe plastic bag for up to 5 days. To reheat, arrange on a baking sheet, cover with foil and bake at 350 degrees until warmed, about 10 minutes.