Pumpkin-Walnut Biscuits with Bourbon Icing

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I love both biscuits and scones.  This recipe is a cross between the two.  Without the icing, the product is slightly sweet, pairs beautifully with apple butter, and makes a fantastic vehicle for a breakfast sandwich.  However, my husband suggested it would also be delicious with frosting.  When I was growing up, my mom would top her scones with a glaze made of powdered sugar and Scotch whiskey.  I decided to mimic that glaze, but used bourbon (my favorite booze) instead.  Oh, my gosh, the combination of the pumpkin biscuit and bourbon icing is to die for!

The original version of this recipe was found in Entertain & Celebrate Autumn Magazine.  It called for dried cranberries, but I used chopped walnuts instead.  I also increased the amount of cinnamon used.  Finally, I added the icing, which, as I have mentioned, sends these biscuits over the top.

 

For the Biscuits:

2 1/4 all-purpose flour, plus more for dusting

1/4 light brown sugar

1 1/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp table salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1/2 cup chopped walnuts

6 Tbsp cold unsalted butter, cubed

1/2 cup pumpkin purée

1/2 cup whole buttermilk

1 extra-large egg

1 tsp vanilla extract

Sanding sugar

 

For the Egg Wash:

1 extra-large egg

1 Tbsp water

 

For the Icing:

1 1/2 cups powdered sugar

1 Tbsp bourbon

1 Tbsp whole milk

 

1. Pre-heat the oven to 400 degrees.  Line 2 baking sheets with parchment paper or silicone baking mats.

2.  Combine the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt in a large mixing bowl.  Add the walnuts to the flour mixture and stir until the nuts are evenly distributed.

3. Add the cold butter to the flour mixture.  Using a pastry cutter, work the butter into the flour mixture until it’s the consistency of course peas.  Make a well in the center of the ingredients.

4. In another mixing bowl, combine the pumpkin purée, buttermilk, egg, and vanilla extract.

5. Pour the pumpkin-buttermilk mixture into the bowl with the flour mixture.  Stir until the ingredients are combined and a sticky dough forms.

6. Turn the dough out onto a heavily floured surface.  Sprinkle more flour over the dough and pat it into a round flat disk, about 2 inches thick.  Using a floured rolling pin, gently roll the dough until it’s about 1 inch thick.  If the dough becomes sticky, sprinkle it with more flour and proceed.

7. Using a 3-inch biscuit cutter dipped in flour, cut the biscuits, dipping the cutter in flour after each cut.  Do not turn or wiggle to cutter while cutting.  Place the cut biscuits onto the lined baking sheets about 2 inches apart.   Gather the scraps of dough together and repeat the process until you run out of dough.

8. To make the egg wash, beat an egg with 1 Tbsp water.   Brush the tops of the biscuits with the egg wash.  Sprinkle the biscuits with sanding sugar.

9. Place the biscuits in the pre-heated over and bake for 15-17 minutes.

10. Once the biscuits are out of the oven and cooling, make the icing.  To do so, stir together the powdered sugar, bourbon, and milk until smooth.  If you prefer a thinner icing, add another tablespoon of milk.  Drizzle the icing over the biscuits.  Serve warm or at room temperature.

Makes 12

 

 

 

 

Hartzog, Anna.  “Pumpkin-Cranberry Scones,” Entertain & Celebrate Autumn.  Birmingham: Hoffman Media, 2018.  Page 120.

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