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Pumpkin Parmesan Biscuits

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 10 Jul 2021 23:12:44 -0700
v121.n026.2
* Exported from MasterCook *

                       Biscuits, Pumpkin Parmesan #1

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Biscuits/Scones                 Bread-Bakers Mailing List
                 Posted

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2               cups  all-purpose flour -- plus more for dusting
   1         tablespoon  baking powder
   1                 tt  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

Make ahead:  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 350F until warmed through, about 10 min.

Preheat the oven to 400F; line a baking sheet with parchment 
paper.  Whisk the flour, baking powder, sugar, salt and nutmeg in a 
lg bowl.  Whisk in 1T 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 sm bowl and pour over the flour 
mixture.  Mix with your hands or a fork to make  a soft dough.

Make ahead:  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 350F until warmed through, 
about 10 min.

Source:
   "Sunset, Jan 2014"
Start to Finish Time:
   "0:50"
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 175 Calories; 7g Fat (38.0% 
calories from fat); 2g Protein; 25g Carbohydrate; 1g Dietary Fiber; 
21mg Cholesterol; 224mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean 
Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.

NOTES : 2014 - 0922