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| Fall Whiskey Barrel |
This weekend I went pumpkin crazy. The grocery store had a huge display for the beginning of the Thanksgiving Season and I could not resist buying a large can of Libby's Pumpkin. I never make my pumpkin puree from scratch, it's way too much work and the can pumpkin tastes just fine. I was especially inspired after I finished decorating the whiskey barrel in front of my house for the Fall and used a pumpkin in the display. Since I am baking gluten free these days I converted my favorite recipes and included some new experiments. I will be posting one a day for this week starting with a breakfast item and progressing onto delicious pumpkin cheesecake squares. Let me know what you think.
Spiced Pumpkin Biscuits:
1 3/4 cups gluten free all-purpose baking mix
2 tablespoons brown sugar
1 tablespoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
7 tablespoons cold butter, cut into small cubes
3/4 cup canned pumpkin puree
1/2 cup milk
Mix together first 8 ingredients. Add butter and mix with your fingers until well combined, but crumbly. Add milk mixed with pumpkin. Turn dough onto a gluten free floured work surface and pat into a circle 1" thick. Cut biscuits using a 2"-3" cutter, gathering scraps to re cut until all dough is used. Brush biscuits with 1 tablespoon melted butter and sprinkle with a little sugar. Bake biscuits on a baking sheet lined with parchment paper @400 degrees 20 minutes until golden.
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| Delicious with Apple Butter or Jam |
For information on the gluten free all-purpose baking mix I used visit:www.glutenfreebakingmixes.com
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