Cranberry and Rosemary Pumpkin Biscuits
Servings: 17
Ingredients
- 2½ cups all-purpose flour
- ½ cup unsalted butter
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 2 tbsp fresh rosemary leaves, finely chopped.
- ⅔ cup dried cranberries, rough chopped
- ⅔ cup pumpkin puree
- ¾ cup milk or half and half
Instructions
- In a bowl, sift together dry ingredients; flour, salt, baking powder, and baking soda.
- Add cubed pieces of butter to the dry ingredients and using your hands, mix the butter into the flour mixture until crumb like texture forms. Cover bowl in plastic wrap and place in freezer for 20-30 minutes.
- Turn on the oven to 425°. Take the bowl out of freezer and stir in chopped rosemary, dried cranberries and cinnamon to the flour mixture.
- In a small bowl, whisk together pumpkin puree and milk or half and half. Form a well in the middle of flour mixture and stir in pumpkin puree mixture until liquid is fully incorporated.
- Turn out dough on a floured surface and roll out the dough gently to a small rectangle. Fold in half, then roll the dough again. Repeat the folding process 2 more times. Do not overwork the dough.
- Roll out the dough to ½ inch thickness and cut out the biscuits using round 2" biscuit cutter.
- Place biscuits on a baking sheet with parchment paper or silicone lined baking sheet and place in the oven and bake for 10 minutes or until golden brown. Let biscuits cool for 5-10 minutes before serving.