Just to clarify, the double recipe title is to cater to both sides of the Atlantic. In the US these delicious crumbly #rolls' are called biscuits, where as here in the UK I suppose we would call them savoury scones.
Either way they taste fabulous - especially halved, toasted and spread with a bit of butter for a lovely Autumn lunch or smothered with American style sausage gravy for a (very) filling dinner.
Click here for a great sausage gravy recipe.
Either way they taste fabulous - especially halved, toasted and spread with a bit of butter for a lovely Autumn lunch or smothered with American style sausage gravy for a (very) filling dinner.
Click here for a great sausage gravy recipe.
Savoury Pumpkin Scones / Pumpkin Biscuits
Makes 15
Ingredients
250g plain flour
1 tbsp baking powder
1/4 tsp baking soda
1 tsp garlic granules
1/2 tsp cayenne pepper
1 tsp salt
1/2 tsp pepper
100g cold unsalted butter, cubed
20g cold vegetable shortening (such as Trex), cubed
60ml buttermilk
180ml pumpkin puree
Method
Preheat oven to 180 C / 360 F.
Mix the flour, baking powder and soda, garlic granules, cayenne, salt and pepper in a large bowl until thoroughly combined and then rub in the cold cubed butter and shortening until it resembles coarse crumbs.
Mix the buttermilk and pumpkin puree in a seperate bowl and then add to the flour mixture. Stir together with a wooden spoon until just coming together, and then transfer to a floured surface and knead a few times until you get a smooth dough - don't overwork it or your biscuits won't rise properly.
Roll out the dough to about 1 inch thick and cut into rounds using a 2.5 - 3 inch cutter. If you don't have one, just cut the dough with a knife into pieces roughly that size.
Place the cut outs of dough onto a lightly oiled baking tray and cook until risen and golden brown - between 12-15 minutes. Remove from the oven and let cool on a wire rack.
The biscuits can be kept in an airtight container for about three days, or tightly wrapped and frozen for up to 3 months. Let the biscuits defrost at room temperature and then crisp them up a little under the grill before eating.
Makes 15
Ingredients
250g plain flour
1 tbsp baking powder
1/4 tsp baking soda
1 tsp garlic granules
1/2 tsp cayenne pepper
1 tsp salt
1/2 tsp pepper
100g cold unsalted butter, cubed
20g cold vegetable shortening (such as Trex), cubed
60ml buttermilk
180ml pumpkin puree
Method
Preheat oven to 180 C / 360 F.
Mix the flour, baking powder and soda, garlic granules, cayenne, salt and pepper in a large bowl until thoroughly combined and then rub in the cold cubed butter and shortening until it resembles coarse crumbs.
Mix the buttermilk and pumpkin puree in a seperate bowl and then add to the flour mixture. Stir together with a wooden spoon until just coming together, and then transfer to a floured surface and knead a few times until you get a smooth dough - don't overwork it or your biscuits won't rise properly.
Roll out the dough to about 1 inch thick and cut into rounds using a 2.5 - 3 inch cutter. If you don't have one, just cut the dough with a knife into pieces roughly that size.
Place the cut outs of dough onto a lightly oiled baking tray and cook until risen and golden brown - between 12-15 minutes. Remove from the oven and let cool on a wire rack.
The biscuits can be kept in an airtight container for about three days, or tightly wrapped and frozen for up to 3 months. Let the biscuits defrost at room temperature and then crisp them up a little under the grill before eating.
No comments:
Post a Comment