{"id":8080,"date":"2018-10-29T11:25:48","date_gmt":"2018-10-29T15:25:48","guid":{"rendered":"https:\/\/homegardenjoy.com\/site\/?post_type=recipe&p=8080"},"modified":"2024-09-13T10:30:33","modified_gmt":"2024-09-13T14:30:33","slug":"pumpkin-recipes-buttermilk-biscuits","status":"publish","type":"post","link":"https:\/\/homegardenjoy.com\/site\/2018\/10\/pumpkin-recipes-buttermilk-biscuits.html","title":{"rendered":"Pumpkin Recipes Buttermilk Biscuits"},"content":{"rendered":"\n

Fall cries out for pumpkin recipes, and this pumpkin buttermilk biscuit recipe offers the taste of fall in every bite. They are easy to bake. Serve with honey-orange butter and it’s the perfect meal. <\/p>\n\n\n\n

Pumpkin recipes offer a taste of the season with added benefits: they tend to be slightly higher in fiber and nutrients than other recipes. These buttermilk biscuits are light, flavorful, and perfect for a fall meal.<\/p>\n\n\n\n

Pumpkin Recipes – Buttermilk Biscuits<\/h1>\n\n\n\n

Last night, after a busy day of church, food shopping, gardening chores and visits with neighbors, a simple fall supper was in order. If I open a can of soup for dinner, I try to add to the meal with some homemade bread, biscuits, or side dishes.<\/p>\n\n\n\n

This pumpkin recipe came originally from the Cooking Ligh<\/em>t 2004 cookbook, but I had amended it slightly to add a bit more flavor and tone down the side butter which we found too sweet.<\/p>\n\n\n

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Pumpkin recipes offer a taste of fall in every bite.<\/figcaption><\/figure>\n<\/div>\n\n\n

The Biscuits: Pumpkin and Buttermilk for Flavor<\/h2>\n\n\n\n

The main biscuit recipe calls for pumpkin. I use canned pumpkin, but you can cut up and use a Halloween pumpkin as long as you have not treated it to prevent rotting. Treated pumpkins should not be cooked.<\/p>\n\n\n\n

To cook a pumpkin, preheat the oven to 300 degrees. Cut the pumpkin into pieces. I save the seeds to roast later. Discard what we call the pumpkin guts – the sticky stuff near the seeds.<\/p>\n\n\n\n

Add the cut pieces of pumpkin to a roasting pan with water up to about 1\/4 of an inch or slightly higher in the bottom and roast for an hour. That should bake the pumpkin flesh to a tender consistency.  Cut away the rind, and puree, mash or enjoy rest in pumpkin recipes like this one.<\/p>\n\n\n

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Pumpkin biscuits fresh out of the oven.<\/figcaption><\/figure>\n<\/div>\n\n\n

Don’t Have a Biscuit Cutter? Use a Glass<\/h2>\n\n\n\n

If you don’t have a biscuit cutter, you have two options. One option is to find a drinking glass with a diameter approximately the size of the biscuits. Dip the rim in flour, then use it as a cutter to shape your biscuits.<\/p>\n\n\n\n

I actually prefer scooping up a bit of flour, rubbing my palms with it, and making a ball of biscuit dough.  Next, I put the ball of dough on the coated pan and gently pat it into a circle with my palms. I used both methods to form the biscuits and my husband preferred the slightly lumpier hand-molded ones to the ones I cut into circles. They also rose higher and seemed fluffier.<\/p>\n\n\n\n

Our fall supper last night consisted of lentil soup with these pumpkin buttermilk biscuits on the side. It was a great ending to a wonderful fall weekend.<\/p>\n\n\n\n

Soup for Supper Recipes and Ideas<\/h2>\n\n\n\n

Here are some of my favorite fall soup recipes that go GREAT with these biscuits:<\/p>\n\n\n\n