Spiced Pumpkin Angel Biscuits
I am sure many of your have already started your holiday planning and prep. I certainly have. Besides the turkey, I think there is another universal element to the table. That element is some sort of bread to pass at dinner and for those late night turkey sandwiches. I always roast a turkey, but this year I also want to smoke a turkey. Therefore, I am going to need a special vehicle for smoked turkey sandwiches.
Like the pumpkin yeast bread, the twist comes from the addition of pumpkin purée for added moisture. Unlike the bread, you want to use a very light hand when working with this dough. You want to use the spoon and level method for measuring the flour (too much flour will make the dough hard to work with). Don't over work/knead the dough, otherwise you will wind up with a tough, doughy interior. With three leaveners in the recipe, the end result will be layers of flaky goodness.
I use homemade pumpkin purée and homemade pumpkin pie spice, but store bought will work equally well. I also added a little cardamom for some extra spice. Not only are these delicious, the dough can be made a couple of days ahead and they can even be cut up to one day before baking (instructions are listed along with the recipe below). Serve warm with an extra pat of butter, toast leftovers for a special breakfast treat, or reheat them and make that turkey sandwich when the craving hits.
Other breads for your holiday table...
Spiced Pumpkin Angel Biscuits
makes 24 biscuits
2 1/4 teaspoons active dry yeast
1/2 cup warm water (105º-115º F)
5 cups unbleached all-purpose flour
1/4 cup granulated sugar
1 Tablespoon pumpkin-pie spice
1/4 teaspoon ground cardamom
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoon kosher salt
8 Tablespoons (4-ounces) cold unsalted butter, cubed
1 cup pumpkin purée
1 cup buttermilk
Melted unsalted butter
In a small bowl, dissolve the yeast; set aside.
In the bowl of a food processor, pulse together the flour, sugar, spices, baking powder, baking soda, and salt. Scatter the butter over the flour mixture and pulse until the butter is the size of small peas; transfer the mixture to a large bowl. In a separate medium bowl, whisk together the pumpkin purée and buttermilk. Add the buttermilk mixture and the yeast mixture to the flour mixture and stir just until the ingredients are moistened. Cover the bowl with plastic wrap and refrigerate for at least an hour or overnight.
Preheat the oven to 450º F. Line a large baking sheet with parchment paper; set aside.
Remove the dough from the refrigerator. Turn the dough out onto a lightly floured work surface and knead 4-5 times. Roll the dough to a thickness of 1/2 inch. Cut the dough with a 2-inch floured cutter using a straight up and down motion without twisting the cutter. Cut out as many biscuits as you can. Place the biscuits on the baking sheet. Gather the remaining dough scraps, then gently roll out the dough again. Cut out the remaining biscuits and place on the baking sheet.
Bake biscuits until golden brown, about 12-15 minutes. As soon as the biscuits come out of the oven, brush the tops with the melted butter. Serve warm. Enjoy!
This dough will keep 2-3 days stored in the refrigerator. The biscuits can be cut and placed on the prepared baking sheet, covered and refrigerated for up to 1 day before baking.
Source: Adapted from Cuisine: Holiday Baking: December 2012