* 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
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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"
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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