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Side Dishes

Pumpkin Angel Biscuits

An American tradition, biscuits are a time-honored accompaniment to any festive meal. This ethereal pumpkin-flavored version relies on three leaveners, which make our biscuits almost foolproof. Resist the urge to add more flour to the soft dough, and chill it properly. The steam formed when the cold, wet dough goes into a hot oven results in biscuits that are incredibly light.

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Ingredients

DISSOLVE:

WHISK:

STIR:

Test Kitchen Tip

Use a light hand when working with this dough to ensure that the baked biscuits will be tender.

Instructions

Dissolve yeast in warm water in a bowl.

Whisk together flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt in a bowl. Cut in cold butter with a pastry blender until pea-sized.

Stir together pumpkin purée and buttermilk, then add to flour mixture along with yeast mixture. Stir just until ingredients are moistened. Cover bowl with plastic wrap and refrigerate dough at least 1 hour or overnight.

Preheat oven to 450°. Coat two 9-inch-round cake pans with nonstick spray.

Turn dough out onto a lightly floured surface; lightly knead 4–5 times to incorporate flour.

Roll dough to ½-inch thick. Cut dough with a 2-inch floured cutter to form 12 biscuits. Place biscuits in one of the prepared pans. Gently roll out remaining dough scraps. Cut 12 more biscuits and place in second pan.

Brush tops of biscuits with melted butter. Bake biscuits until lightly golden, 12–13 minutes. Turn biscuits out of pans; serve warm.

RECIPE VARIATION: Buttermilk Biscuits

Replace pumpkin puree with an additional 1 cup buttermilk. Omit pumpkin-pie spice. No matter which version you choose, these biscuits taste fabulous as a base for mini leftover turkey sandwiches.

MAKE-AHEAD DIRECTIONS

This dough will keep 2–3 days stored in the refrigerator. You can even cut the dough into biscuits and place the biscuits into the prepared pans. Cover the biscuits and chill them up to 1 day before baking as directed.

Pumpkin-Angel-Biscuits-Step1

Use a pastry blender to cut butter into the flour mixture until butter is the size of peas.

Pumpkin-Angel-Biscuits-Step2

Combine buttermilk and pumpkin purée. Stir mixture into the dry ingredients to form biscuit dough.

Pumpkin-Angel-Biscuits-Step3

Turn out dough onto a floured work surface; lightly knead it to incorporate the flour.

Pumpkin-Angel-Biscuits-Step4

Use a rolling pin to roll dough to a thickness of ½ inch. Cut dough into rounds with a biscuit cutter.

Nutritional Facts

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