Hello everyone, long time no see! I disappeared off the face of the blog world (once again…) for a much-needed summer break. I went on two mini vacations, was a leader for my university’s orientation week, and did a whoooole lot of nothing with my time off, but now that I’m settled in for another work term, I think I’m ready to get back into my blogging routine.
I also came back just in time for my favourite season – fall. And you all know what fall means…
Pumpkin!
I’ve been waffling back and forth on what I wanted to make with the pumpkin in my freezer for the past week or so. Pumpkin pancakes, pumpkin muffins, pumpkin oatmeal… everything sounded good, but I never seemed to have the time to get together a nice pumpkin-y breakfast because I have a tendency to sleep in. So instead I decided to make something that could work for any meal…
Pumpkin Biscuits
makes 12 large (or 24 mini) biscuits
adapted from here
Ingredients
- 1 1/2 cup all-purpose flour
- 1 cup whole wheat flour
- 2 tbsp sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup cold butter
- 1/2 cup buttermilk (or milk + 1 tbsp vinegar)
- 3/4 cup pumpkin
- 1 egg
Directions
- Preheat oven to 400*C.
- Mix together buttermilk, egg and pumpkin in one bowl and flours, sugar, baking powder, baking soda and salt in another.
- Cut butter into the dry mixture, and then combine with wet until wet dough forms.
- Roll out on a floured surface, and cut out uniform circles.
- Bake for 12-15 minutes, or until lightly browned.
- Enjoy!
Whisk together your wet.
And cut the butter into your dry ingredients.
Mix everything together, roll it out and cut into circles. I used an upside-down wine glass to cut mine 
They might look a little thin when you first cut them out…
…but they rise up as they cook in the oven for 12-15 minutes.
I sandwiched two overeasy eggs with a bit of pepper between two of my little biscuits, and served it with a side of broccoli + sea salt.
With a pumpkin beer. I’ve been feeling the pumpkin ever since temperature dropped <3
Anyway, it’s bedtime for me now, so I can hopefully get up in time to make myself a delicious breakfast with some of these leftover biscuits. I’ll be back later in the week with some fun recaps from my summer
