Pumpkin Biscuit Bake
Yields: 9
Prep Time: 15 mins
Total Time: 1 hr
Ingredients:
18 Tbsp. (2 1/4 sticks) unsalted butter, divided
3 1/2 cups (420 g.) all-purpose flour
1/3 cup
(66 g.) granulated sugar
5 tsp. baking powder
1 Tbsp. pumpkin spice
2 tsp. kosher salt
1 1/4 cups heavy cream
1 cup (227 g.) pumpkin puree
2 Tbsp. finely chopped raw or toasted pecans
1 Tbsp. pure maple syrup
Directions:
Preheat oven to 425°. Line an 8" x 8" baking pan with parchment. Place 12 Tbsp. Butter in prepared pan and melt in oven until browned, about 10 minutes.
In a large bowl, whisk flour, granulated sugar, baking powder, pumpkin spice, and salt. In a large measuring cup, combine cream and pumpkin puree.
Form a well in the center of the dry ingredients. Pour the cream mixture into the well. Using a spatula, stir until a sticky, orange dough forms. Carefully transfer the dough to the pan with browned butter. Spread into an even layer.
Bake biscuit until puffy and golden, 25 to 30 minutes. Let cool about 20 minutes, then cut into 9 squares.
In a small bowl, mix pecans, syrup, and remaining 6 Tbsp. butter. Serve alongside biscuits.
Notes:
No parchment needed: Whether you’re using a nonstick pan, you probably won’t need parchment. I tested this in a stainless steel pan without parchment, and the biscuit didn’t stick one bit. There’s so much butter surrounding the surface that it should release seamlessly.
Making browned butter: Because you’re making browned butter in the oven, the moisture released may spatter. Be careful when removing the pan from the oven. You could alternatively brown butter on the stove and pour it into the pan, too.
Baking powder is crucial: Don’t skip baking powder. It may seem like a lot, but it’s going to give this biscuit a hefty rise.
Don’t overmix: The dough is sticky but leans on the dry side. Combining the cream and pumpkin first will help avoid overmixing.
Storage:
Wrap the biscuit in plastic wrap or store it in an airtight container at room temperature for up to 3 days. Reheat in a toaster before slathering with butter.
Recipe courtesy of Delish.com