These Biscuits are flaky ,layered and make great Thanksgiving Day breakfast or store the unbaked biscuits in freezer and make whenever you fell like. Happy Thanksgiving ....
- 2 cups flour
- 2 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/8 tsp cloves
- 1/8 tsp ginger
- 1/4 tsp Pumpkin pie spice(optional)
- 1/8 tsp nutmeg
- 1/2 tsp salt
- 5 Tbsp cold unsalted butter
- 1/3 cup cold buttermilk
- 3 Tbsp maple syrup
- 3/4 cup pumpkin puree
- 1 Tbsp unsalted butter, melted
- flaky salt
Preheat oven to 400 degree F and line two baking sheets with parchment paper. In a large bowl whisktogether flour, baking powder, cinnamon, cloves, ginger, nutmeg, pumpkin pie spice and salt. Add butter into the flour mixture , pulse in food processor or using pastry cutter until the pieces are pea sized and the mixture looks like bread crumbs. Chill for 10 minutes in refrigerator.
In another bowl whisk together buttermilk, maple syrup and pumpkin puree. Make a well in the center of the flour mixture and add buttermilk mixture , mix with wooden spoon until incorporated and knead the dough with hands for 3 to 4 times. Scrape dough out onto a lightly floured board and roll into a 9 x 5-inch rectangle. Dust top of dough lightly with flour. Fold the dough like a letter, fold the bottom third of dough up to the middle, then fold upper third of dough over it. Turn dough 90 degrees counterclockwise, so the top flap faces right. Roll out dough again into a 9 x 5-inch rectangle. Dust lightly with flour, and fold like a letter again.
Gently roll the dough into 3/4 inch thickness. With a biscuit cutter cut the dough into rounds and place them 1 inch apart on prepare baking sheet.Brush with butter and sprinkle salt on top.Bake for 13 to 14 minutes or until puffed and golden.Serve warm.Recipe Courtesy : Tutti Dolci