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Pumpkin Biscuits |
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Serves: 12 Print this Recipe(Bisquets de Calabaza) Category: Biscuits and Muffins Makes 12 biscuits In the city of Zacatecas there are some wonderful cookies, breads, and biscuits made with whole-wheat flour and topped with nuts and seeds. The biscuits here were inspired by all the sampling I've done. These golden yellow biscuits are really good while still warm from the oven, spread with sweet butter and jam or honey. 2 to 3 tablespoons green shelled pumpkin seeds 1 2/3 cups all-purpose flour 1 tablespoon sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 6 tablespoons cold unsalted butter, cut into pieces 1/2 cup canned unsweetened solid-pack pumpkin 1/4 cup cold whole milk 1. In a small dry skillet, toast the pumpkin seeds, tossing, until they start popping in the pan, 2 to 3 minutes. Transfer to a bowl and reserve. 2. Preheat the oven to 425°. In a food processor put the flour, sugar, baking powder, and salt. Pulse to combine. Add the cold butter and process to resemble crumbs. 3. Transfer to a large mixing bowl. Add the pumpkin and milk. Mix just until the ingredients come together. Using your hands, gather the dough into a ball and place on a lightly floured work surface. Knead gently 8 to 10 turns until the dough holds together. 4. Pat the dough into a 3/4-inch-thick rectangle about 6 × 8 inches. Cut into 12 2-inch squares. Top the biscuits with toasted pumpkin seeds, pushing them well into the dough, or they will fall out after baking. Arrange the biscuits on a baking sheet and bake about 15 minutes or until golden brown. Serve warm or at room temperature. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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