Monday, November 30, 2009
Alrighty get ready for this series of post Thanksgiving recipes. Dish #1. Biscuits. Oh, Mr. Kabocha has a way of sneaking into the Thanksgiving meal, too. Sneaky one you are! It's still a pumpkin. Sounds good to me. I'll take it.
The recipe for this follows the same as my buttermilk biscuits. Just add the pumpkin puree to the batter and baked. Really good. I didn't have any buttermilk, plus the recipe only require a small bit. So a trick to make buttermilk is to spike 1 cup of regular milk with 1 teaspoon of vinegar. Let it stand for at least 10 minutes and you've got yourself instant buttermilk. Plus, it helps save from having a barely used carton of buttermilk from going bad in the fridge.
The biscuits came out as a slightly yellowish-orange in color, which I found pretty cool. I didn't mix the pumpkin puree as thorough to give then a sort of marbled look. Super tasty warm with a nice spread of butter or dollop of cranberry sauce with a slice of turkey or in my case roast duck.
Makes 9-12 biscuits.
3/4 c kabocha or pumpkin puree
2 c flour (plus extra for dusting)
1/2 tsp salt
1 Tbsp Sugar
1 Tbsp Baking Powder
2/3 c Buttermilk
1/3 unsalted butter
To puree fresh pumpkin: heat the pumpkin in the microwave for 5 minutes and scoop out the flesh. Puree with a blender, food processor or masher.
If you want to buy a whole carton of buttermilk, simply add 1 Tbsp lemon juice or vinegar to 1 c milk and let it stand for a least 10min.
Peel and cut the sweet potato into cubes and place them in to some boiling water. Cook them until tender. Cool them off in some cold running water, then mash. Set aside 2/3 c for the sweet potato.
Preheat your oven to 425˚F
Combine flour, salt, sugar and baking powder in a bowl. Cut in the butter until it resembles crumbs. Add in the mashed sweet potato and the buttermilk. Mix it all together until it forms a dough ball.
Turn the dough out onto a well-floured surface and knead a few time. Roll out the dough to 1/2-thick. And cut into 9 or 10 round biscuits.
Place them on a parchment paper lined baking sheet and bake for roughly 10-13 min.