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    Home » Food » Dinner » Side Dishes

    Pumpkin-Parmesan Biscuits

    Nov 4, 2013 ·

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    Now that Halloween’s over, I feel like I’m ready to start trying out some recipes for Thanksgiving. I’m all for adding new dishes to the holiday menu but it’s never a good idea to test ‘em out on the big day—that’s the time to stick with recipes you know and love!

    Pumpkin-Parmesan-Biscuits

    The one element of Thanksgiving dinner I always seem to forget about is the bread basket. What about you? Gosh, the platters of Parker House Rolls and buttery biscuits you see in food magazines this time of year are incredible! So inviting. But despite my best efforts, I’m usually outside of the bakery at 5:30 am waiting for them to open because I forgot to work rolls/biscuits/bread into my prep schedule...whoops!

    Pumpkin Parmesan Biscuits Recipe

    That’s why this year I’m sticking with this 5-Ingredient Pumpkin Parmesan Biscuit recipe. Set aside 20 minutes and you can master these super-simple bites for our table, too! Instead of cutting butter into flour by hand, I use the food processor to speed things up. Just make sure not to over-mix the dough or your biscuits will be a bit tough.

    Pumpkin Parmesan Biscuits

    Want to dress ‘em up even more? Top each biscuit with a sage leaf before sprinkling with cheese and baking!

    Pumpkin Parmesan Biscuits Recipe

    photos & recipe by Erin Phraner

    Pumpkin-Parmesan Biscuits
    makes 8 biscuits

    2 cups self-rising flour, plus more for dusting
    8 tablespoons cold unsalted butter
    1 cup finely grated parmesan cheese
    ½ cup pure pumpkin
    ½ cup buttermilk
    PANTRY STAPLES: Kosher salt and freshly ground pepper

    Directions:
    1. Preheat the oven to 425˚F. Line a baking sheet with parchment paper or silicone mat.
    2. Pulse the self-rising flour, 6 tablespoons cold unsalted butter (cut into pieces) and ½ cup parmesan cheese until butter is in pea-sized bits, about 10 times.
    3. Mix the pumpkin and buttermilk in a small bowl. Add the pumpkin mixture to the food processor and pulse until just incorporated and the dough sticks together when pressed between your fingers, about 10 times.
    4. Turn dough out onto a lightly floured cutting board. Press into a ball, then pat into a ½-inch-thick disk using your hands. Stamp out biscuits using a round cookie cutter or mason jar; transfer to the prepared baking sheet.
    5. Melt the remaining 2 tablespoons butter in the microwave, about 30 seconds. Brush biscuits with the melted butter. Sprinkle with salt, pepper and the remaining ½ cup parmesan cheese. Bake until golden brown, about 10 minutes. Transfer to a wire rack to cool slightly before serving.

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    Reader Interactions

    Comments

    1. Warm Vanilla Sugar says

      November 04, 2013 at 7:33 am

      Mmm loving this!

    2. Mel Williscroft (@melwilliscroft) says

      November 04, 2013 at 8:14 am

      You had me at "five ingredients". I will definitely give these a try!

      • Erin Phraner (@erinphraner) says

        November 04, 2013 at 10:19 am

        So glad to hear it, Mel!! xo Erin

    3. Rachel says

      November 04, 2013 at 11:21 am

      Um... definitely bringing these to one of my Thanksgivings. Nom. (One of the perks of divorced parents... double the meals!)

      • Leah Bergman says

        November 05, 2013 at 6:42 pm

        I have divorced parents and I take total advantage when it comes to multiple dinners as well. 😉 Hope you like them!

    4. Violeta, your Shoegal Out In The World says

      November 04, 2013 at 1:53 pm

      Really great recipe that I would love to give it a try & include it in my holiday festive meal...
      I would like to ask you, since you are more experienced in the kitchen, how can I make my own pumpkin pure, because here in Greece where I live I can't find a canned one & if it is so too fussy what can I use to replace the pumpkin pure in this recipe...

      Thank you in advance Erin!!!

      Have a great week!!!

      xoxo Violeta, your Shoegal Out In The World

      http://www.shoegaloutintheworld.com

    5. Amanda @ Once Upon a Recipe says

      November 04, 2013 at 2:31 pm

      I'm quite positive that there are few things as satisfying as a fresh out of the oven biscuit. I love the pumpkin/parmesan twist going on here! Thanksgiving has passed here in Canada, but I don't see why I can't give them a try just 'cause. 😉

      • Leah Bergman says

        November 05, 2013 at 6:41 pm

        Oh, I think you definitely should Amanda! You are on a pumpkin recipe roll after all. 😉

    6. Chelsea says

      November 04, 2013 at 3:17 pm

      Topping them with a sage leaf is such a fun idea Leah. These look/sound delicious! You're definitely putting my Pillsbury crescents basket to shame (not to mention opening that tube is straight up TERRIFYING!).

    7. Leah says

      November 05, 2013 at 12:12 pm

      These sound amaze!

      EatPrayWearLove

      • Leah Bergman says

        November 05, 2013 at 6:33 pm

        Don't they? I have to agree.

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