Pumpkin Black Pepper Biscuits
How many of you have a collection of various salts and peppers in your pantry just waiting to be used? With all of the tempting varieties of both out there, I’m guessing, there’s at least a few in everyone’s pantry. I fell in love with salts two years ago when a co-worker gave me this collection as a gift from Savory Spice.
Strudel and I thought October would be a perfect month to showcase some of these wonderful flavorful ingredients that are quite frequently overlooked.
I couldn’t help myself when Savory Spice sent me an email that their Bourbon Barrel Smoked Black Pepper was out. I had fresh roasted pumpkin in my refrigerator and I pondered how I could put the two together. What better than a biscuit!
Pumpkin Black Pepper Biscuits
inspired by Pumpkin Sage Biscuits at Stephie Cooks
makes 20 to 22 biscuits (using a 2 1/2 inch in diameter biscuit cutter)
3 c. all-purpose flour
1 c. whole wheat flour
2 T. baking powder
1 t. baking soda
1 t. Himalayan sea salt
2 t. bourbon barrel smoked black pepper
1/2 c. unsalted butter (cut into inch chunks)
1/4 c. shortening (cut into inch chunks)
1 1/2 c. pumpkin (I roasted mine fresh – see how)
2 to 4 T. water
Combine the flours, baking powder, baking soda, salt and black pepper. Cut in the butter and shortening with a pastry cutter or by hand until the fat is in pea size chunks. Add in the mashed pumpkin and work the dough into a ball. Add a few tablespoons of water to get enough liquid into the dough to form a ball. Place the ball on a floured work surface and gently flatten it into a disk and then roll the dough out to about 1/2 to 1 inch thick. Cut the biscuits using a biscuit cutter. Place the biscuits on a baking sheet and bake for 6 to 8 minutes or until slightly brown on the bottom. Serve hot or store in an air tight container for up to several days.
The pepper in these biscuits gives just a little bite, if you want more spice add 3 t. of black pepper. I took these biscuits to a hoedown/potluck wedding and half were eaten before the ceremony even started!
October 2, 2016
This entry was posted in baking, breads, breakfast, brunch and tagged biscuits, black pepper, pumpkin.
