Tall and flaky Pumpkin Raisins Biscuit for people who loves to enjoy pumpkin during Fall or even on any day of the week.
Ingredients
- 1 3/4 cups all-purpose flour
- 6 tablespoon FROZEN unsalted Butter
- 1/4 cup + 2 tablespoon granulated Sugar
- 1/3 teaspoon Salt
- 1/4 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1/3 cup Raisins – chopped
- 1/2 cup Pumpkin Puree or Pumpkin Pie Filling
- 1/3 cup Buttermilk ( or 1/3 cup full fat milk + 1 tsp lemon juice or white vinegar)
- Egg wash (optional)(1 egg beaten with 2 tsp milk ).
Instructions
- Preheat oven to 400ºF and line a baking sheet with parchment paper.
- In a large bowl, whisk the flour, sugar, baking powder, baking soda and salt.
- Cut the butter into the flour mixture with a pastry blender or a large cheese grater. Add pumpkin puree and mix until it forms a coarse crumbs. Add raisins and mix.
- Gradually pour buttermilk and mix everything until most of it is moist enough to make the mixture to clump together. You might NOT need to use all buttermilk, so it is important you add it gradually. STOP when you are able to form a ball out of the dough. The dough will be sticky, that’s expected.
- Transfer to a well floured surface and gather the dough very gently. It helps to flour your hands as well before kneading the dough so it doesn’t stick much. The dough will be quite sticky, use the extra extra flour as needed to flour your hands and the working area. Sprinkle flour gradually until the dough is manageable to shape. Gather the dough and divide the dough into 2. Shape each potion into a square of 5×5-inch. Using a 2 1/2 cookie cutter, cut 8 biscuit and arrange on the baking sheets (4 biscuits per portion). Push down the cutter (do not twist) and lift the scarps leaving only the cut portion.
- Chill in the freezer for at least 15 minutes before baking. You can also freeze it up to 3 months. Bake straight from the freezer, no need to thaw.
- Brush top with additional buttermilk or egg wash. This gives a nice browning. Sprinkle top with granulated sugar (optional) for extra crunch on top.
- Bake for about 15- 20 minutes or until top turned golden brown and risen. If baking a frozen biscuit straight from the oven, bake for 20 – 23 minutes or until top turned golden brown. Cool in wire rack.
