bits and pieces

Wednesday, October 30, 2013

Buttermilk Pumpkin Biscuits with Dark Chocolate and Chevre

Pumpkin, dark chocolate, chevre, and a sprinkle of kosher salt for a yummy savoury treat!

There's a place I go when it feels like snow, 
Where it's full of food and the fat cats you know -
Makin' things to eat, like a pumpkin treat
Everyone looooves my kitchen! 

- An original ode to my kitchen, sung to the tune of Marine Land. 
It will now be stuck in your head. You're welcome. 

Now that I've enraged you by filling your brain with Marine Land (everyone loves it!) - can we talk about a problem we've all been ignoring for far too long?

Yes, that's right - I'm talking about excess pumpkin. If you caught me on Global yesterday morning you'll know that I have fallen prey to this pandemic. The great pumpkin flu of 2013 it's called.

Thanksgiving is OVER (Hi American pals!) and some of us have tins of excess pumpkin puree sitting in our cupboards. Some of us have a little more time and ACTUAL PUMPKINS on our hands since it's almost Halloween - YIPPEE!

Now while I will not turn my nose up at a tootsie roll or a peanut butter cup, sometimes Halloween calls for a little grown-up fare. Ok who are we kidding, it never does. But for the sake of this blog post - just go with it.

Well excess pumpkin can take a variety of forms, but one of my favourites is buttermilk pumpkin biscuits! They're sweet, they're savoury, and they're even better when covered with goat cheese and dark chocolate. Not your thing? Serve them with a meal! Have them as breakfast sandwiches! Batter them and turn 'em into gosh darned fancy-ass french toast!

As someone who is oddly afraid of baking, I can attest that these are THE EASIEST thing in the world. Seriously they take 5 minutes to make and 15 to bake. Can you handle that? YOU CAN DO IT!

I was too impatient for the chocolate to harden before I started
photographing my treasures..

1/8 cup butter, at room temperature
3/4 cup pumpkin puree
1/2 cup of flour (plus a little more if necessary)
2 tsp baking soda
1 tsp sugar
big pinch of kosher salt
1 tbsp buttermilk

a little extra butter, melted to brush biscuits with prior to baking

dark chocolate for garnish (optional)
goat cheese for garnish (optional)

other things you will need: 
two mixing bowls
a whisk
a wooden spoon
a baking tray, parchment lined
a cookie cutter/mason jar top (optional)

  1. Preheat your oven to a toasty 450 degrees. 
  2. In bowl # 1, whisk together your flour, sugar, baking soda and salt. 
  3. In bowl #2, combine your pumpkin and butter and stir until combined. 
  4. Stir in your dry ingredients and add a splash of buttermilk. Stir until combined into a sticky dough. 
  5. Wet your hands, and roll some balls of dough - this recipe will make between 6 - 8 biscuits depending on how big you make them. If you're free-styling this, between your palms flatten these balls into little discs and pop them on your baking tray. If you're being fancy and/or own cookie cutters, flatten them out and cut to size as you go along. 
  6. Brush your biscuits with butter and sprinkle with a little kosher salt. 
  7. Bake for 10 minutes at 450 degrees. After these ten agonizing minutes have passed, lower the oven temp to 400 and bake for an additional 5 minutes. 
  8. Pop 'em out of the oven, garnish as needed or simply eat with more butter. Always more butter. 

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