cranberry-studded pumpkin honey biscuits

If we were having breakfast together this morning, this is what I would make for you. Warm biscuits, studded with cranberries, fresh out of the oven. Hints of maple syrup and cinnamon are wafting throughout the kitchen, making it seem ever so inviting.

I’d pour you a cup of coffee {or tea!} and we would sit down at the table, lounging and talking. A plate of biscuits between use, that seems to keep refilling itself, keeps the conversation flowing and the mood light. A slight breeze is coming in through the kitchen window, but we’re not chilled because of these gems.

You might ask – where does the golden color come from? And I would tell you “pumpkin”! We’d laugh about how pumpkin is so overused during the fall, but who are we to complain? We’re enjoying and indulging in said biscuits, without a crumb to be left over.

Before you leave, and we begin our day in the real world, I would hand you the recipe, along with any leftovers. But if I’m being honest, I’m sure we polished them off, without a blink of an eye or a speck of regret. They’re that wonderful.

~~~

Cranberry Honey Pumpkin Biscuits with a Caramelized Maple Glaze {recipe adapted from Food 52}

Warm, spiced, with cranberries studded throughout, these biscuits are the perfect start to any fall morning. A caramelized maple glaze, brushed on top just before the baking session is complete, is the best complement to the flavors within. Flaky and light, these won’t weigh you down – replacing the butter with our trusty Greek yogurt lets you indulge without feeling guilty. So go ahead! – smear on a little whipped honey butter and enjoy. 

Ingredients:

2 cups all-purpose flour

1 tsp. kosher salt

1 Tbsp. baking powder

2 tsp. cinnamon

1/4 tsp. ground ginger

5-6 ounces of plain 0% Greek yogurt, very cold {or, use 4 Tbsp. unsalted butter if preferred}

1/3 cup pumpkin puree

6 tbsp. honey

3/4 cup low-fat buttermilk

1/4 to 1/4 cup dried cranberries

For the Glaze:

2 Tbsp. pure maple syrup

1/4 cup of vanilla sugar {I keep a jar, on hand, of a mixture of cinnamon and sugar that I’ve stuck a vanilla bean in – the longer it sits, the better it gets!}

To Prepare:

Heat oven to 425 degrees. Flour a large wooden cutting board and rolling pin, and set aside.

In a large mixing bowl combine the flour, salt, baking powder, and spices.

In a smaller mixing bowl combine the pumpkin, honey, and buttermilk. Whisk with a fork to combine.

Cut the Greek yogurt into the flour mixture using your fingers, two knives, or a pasty cutter until no pieces larger than a pea remain.

Stir all but the last 1/4 cup of the buttermilk mixture in with a fork just to combine. If the mixture seems dry, add in the additional 1/4 cup {I ended up using the entire wet mixture}. It should be sticky! Fold in the cranberries.

Turn the dough onto your cutting board. Sprinkle top of dough with flour, and pat into a rectangle, fold in half, rotate clockwise, pat back out, and fold again. Repeat this once more, and then gently pat the dough out until about 1″ thick.

Great a baking sheet, and using a floured 2-1/2″ biscuit cutter, cut out the biscuits, being care to not twist the cutter. Place the biscuits on the baking sheet, touching.

Gently reroll the scraps as needed until all the biscuits are cut, and then bake for 15 minutes.

Remove from the oven and turn on the broiler. Brush the tops of the biscuits with maple syrup, then sprinkle with vanilla sugar. Place the biscuits back in the oven, and don’t leave their sight! You want to pull them out just when the maple syrup starts to bubble, and the tops start to darken ever so slightly.

Place on a cooling rack to cool completely. Store, tightly covered, at room temperature. After a day or so, transfer to refrigerator {simply pop in the oven to reheat – perfection!}.

Let’s Discuss: do you have a favorite biscuit recipe? 

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One thought on “cranberry-studded pumpkin honey biscuits

  1. Pingback: harvest pumpkin muffins | kitchen konfidential

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