These biscuits are the bomb! (Can I even say that these days?!?) They are ideal for Thanksgiving and into the holidays...and can be used on the Thanksgiving table for the main meal. Or they can be made for breakfast in the morning while watching the Macy's Thanksgiving Day Parade. Come to think of it, they are great through the rest of the Thanksgiving holiday weekend, too. Needless to say, these biscuits use roasted pumpkin to swirl into the biscuit dough. So, this recipe does require some make-ahead planning time. But, the pay off is worth it. Roast the pumpkin the day before. (or buy the pre-cut butternut squash in the grocery store...that works great!) Then, make your biscuit dough. You can chill the biscuit dough overnight as well, and then bake the biscuits the next morning. I promise there won't be an extra on left.
Makes 14 2” biscuits in a 12” cast iron skillet
- 2 cups peeled, fresh pumpkin cut into ½” wide chunks
- 1½ tablespoons vegetable or canola oil
- 1¼ sticks unsalted butter + 1½ tablespoons for the skillet
- 2 cups All Purpose flour + 2½ tablespoons + more for dusting
- 1 tablespoon baking powder
- 1½ teaspoons baking soda
- 2 teaspoons Kosher salt
- ¼ cup Demerara sugar + 2 tablespoons for sprinkling
- 1¼ cup full fat sour cream
- 2 tablespoons ice cold water
For the pumpkin
Preheat the oven to 425°F.
Line a large rimmed baking sheet with foil. Place the pumpkin in a medium bowl. Toss with the oil to fully coat. Place on the baking sheet so the pieces are not touching each other. Roast for 40-45 minutes until the pumpkin is are tender when pierced with a knife and caramelized on the edges.
Allow to cool completely, then roughly chop the pumpkin into ½” pieces. In a small bowl, toss with the 2½ tablespoons of flour. Set aside.
For the brown butter
Melt 1¼ sticks unsalted butter on medium heat in a medium skillet. Continue cooking 7-10 minutes, stirring frequently with a wooden spoon, until it just begins to turn a toasty colored brown. Take off the heat immediately and transfer a shallow bowl. Place in the freezer to harden – 40 minutes to an hour.
For the biscuits
Place a 12” cast iron skillet in the oven on the middle rack and preheat the oven to 450°F.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt and sugar.
Remove the brown butter from the freezer. Run a kitchen spoon under hot water, then scoop the brown butter out onto a cutting board. Using a chef’s knife, chop into ½” size pieces. Add the brown butter to the dry ingredients and toss in the flour mixture to coat. Quickly, work the brown butter into the dough using your fingers until it forms small crumbles. Then, add the pumpkin. Toss gently with your fingers to fully incorporate into the flour-brown butter mixture.
Place the sour cream in a medium bowl, add the water and whisk together until smooth. Make a well in the flour-pumpkin mixture. Add the sour cream. Gently mix with a heavy handled rubber spatula to bring the dough together. If the dough is still too dry, add one tablespoon of cold water at a time until the dough forms.
Place the dough in the refrigerator to chill for 20 minutes.
Turn the dough onto a lightly floured, clean surface and pat out into a long rectangle to 1" thick. Sprinkle with flour. Fold the dough in thirds like a letter. Pat it down again to a 1” rectangle again, sprinkle with flour and fold in thirds. Do that one more time. Cut the biscuits straight down with a well-floured 2" biscuit cutter. Flip them over so the bottom is right side up and set aside on the counter. Bring the dough scraps gently together with your hands and pat out to 1” thick and cut again.
Remove the skillet from the oven. Add the remaining 1½ tablespoons of butter to the skillet – it will sizzle and melt. Add the biscuits to the skillet. Dust with 1-2 tablespoons of Demerara sugar.
Bake 14-16 minutes until the biscuits are golden brown on top. Remove from the oven. Let settle in the skillet about 5 minutes.
Serve with butter.