Not to get all zen on you here but there’s something very meditative about making biscuits. The whole process is done with your hands and kind of takes you out of whatever’s going on in your life at the moment and makes you focus on forming dough out of some butter and flour and really be in the present as my yoga instructor says.
You start out by using your fingers to rub together cold chunks of butter with some flour, sugar, baking powder, salt and (in this case) parmesan cheese and nutmeg until the mixture looks like coarse crumbs.
These biscuits are a little extra-special because they involve pumpkin puree. The pumpkin puree gets whisked together with a little heavy cream.
Then you pour the pumpkin/cream mixture over the flour/butter mixture and you work the dough with your hands until it all holds together.
Next you roll the dough out on a piece of lightly floured wax paper and use biscuit cutters (a round upside-down drinking glass also works in a pinch) to cut the dough.
Place the dough rounds on a parchment paper-lined baking sheet about two inches apart and bake until golden for about 15 to 20 minutes.
The results are light and crumbly and comforting: all the things biscuits should be.
Pumpkin-Parmesan Biscuits (from www.foodnetwork.com)
- 2 cups all-purpose flour, plus more for dusting
- 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
Preheat the oven to 400 degrees F; line a baking sheet with parchment paper. 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.
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 the prepared baking sheet. Brush the tops with melted butter and sprinkle with the 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 or cool completely and freeze (see below).
Note: Let the biscuits cool completely, then freeze in a resealable plastic bag for up to 5 days. To reheat, arrange on a baking sheet, cover with foil and bake at 350 degrees F until warmed through, about 10 minutes.