* Exported from MasterCook *
Bread, Pumpkin-Parmesan Biscuits
Recipe By :Giada De Laurentiis
Serving Size : 16 Preparation Time :0:30
Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 400F; line a baking sheet with parchment paper.
Whisk the flour, baking powder, sugar, salt and nutmeg in a large
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 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" thick rectangle using a floured rolling pin. Cut out biscuits
using a 2" round cutter and arrange about 2" apart on the prepared
baking sheet. Brush the tops with melted butter and sprinkle with the
remaining 1T parmesan. Bake until golden, 15 to 20 min. Transfer the
baking sheet to a rack and let the biscuits cool slightly before
serving or cool completely and freeze (see below).
MAKE IT AHEAD Let the biscuits cool completely, then freeze in a
resealable plastic bag for up to 1 month. To reheat, arrange on a
baking sheet, cover with foil and bake at 350F until warmed through,
about 10min.
Source:
"FoodNetworkMagazine.com"
T(cook):
"0:20"
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Per Serving (excluding unknown items): 130 Calories; 7g Fat (51.7%
calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber;
21mg Cholesterol; 223mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 OtherCarbohydrates.