creating pumpkin biscuit recipe

[jessinEC]

I have a recipe I like -- a modified version of Beard's baking powder biscuit:

--2 c flour, 1 T baking powder, 1/2 tsp salt
--1/4 oil, 3/4 c soy milk

Obviously, not as nice as when you make it with butter, but I'm dairy-free, so it works.

I have a 1/2 c canned pumpkin and I'd like to figure out how to modify the above recipe to include it. I've got no clue how to do this -- decrease soy milk? by how much? can/should I reduce the oil? Increase the flour to deal with moisture in pumpkin? Does the leavening have to change?

The recipes I have found online call for buttermilk, which I don't have (and I'm not sure if you can do the lemon-soy milk trick, like you can with cow milk). And most also have way more fat, which I'd like to avoid.

I'm looking for a savory biscuit to go with eggs & sausage (brinner!), so I don't think I want to add cinnamon or "pumpkin spices".

Thanks!

[Emme]

I see you've had success. I make a pumpkin scone, which I'll post, but I think you're vegan? So I'll include side suggestions...

255 g flour
1 tbsp baking powder
1/2 tsp salt
1 - 1 1/2 tsp dried herbs (chives, sage, rosemary, etc)

Mix.

85 g butter (sub Earth Balance - if salted cut back on salt)

Cut into dry ingredients.

1/2 c pumpkin puree
1 whole egg (sub a little extra liquid and/or pumpkin, or use an egg replacer, OR omit for a crumblier texture)
3 tbsp half and half (sub with soy creamer or almond milk)

Mix these three together, then combine delicately with dry, mixing just til combined.

Pat, cut, bake at 425.

Just figured I'd throw it out there :)

[jessinEC]

Thanks so much, Emme! I'm not vegan, but rather lactose-intolerant, so eggs are fine. The next time I have leftover pumpkin puree, I will definitely try this!

[jessinEC]

well, 5 T of soy milk was the right proportion for 1/2 c of puree. The texture is very soft and fluffy. They are lacking something though. I can see where you could add cinnamon or sugar, for interest. Does anyone have ideas for spices or herbs that would be a good complement, but not sweet ones?

[visciole]

I would try using extra virgin olive oil for your fat; that will give it a nice flavor which would go well with savory pumpkin. Then maybe some thyme or sage, and a pinch of nutmeg. Pepper. Maybe some minced scallion.

Do you avoid all dairy, even low-fat? If not I would recommend using Saco dried buttermilk in addition to your flour.

BTW I love "brinner"!

[paulj]

I have made good tasting biscuits with olive oil, especially together with a good hard grated cheese.

[magiesmom]

I would use coconut oil , which , like butter, is solid at room temp.
Fresh sage in tiny quantities might be interesting.

[Terrie H.]

I do sweet potato biscuits with a touch of cayenne in it and they are great.

[paulj]

I think it is easier to add flavors like pumpkin to muffins and quick bread than biscuits (and scones). Or to put it another way, if you try too hard, you end up turning the biscuits into muffins.

You know what the dough should be like, right? Stiff enough to roll, or drop, but not pourable. So you could add the oil and puree to the dry ingredients, and just enough milk to bring it together. There's a slight danger of overworking the dough (developing gluten) as you add more liquid, but next time you can get it right.

It is also easy to add pumpkin puree to pancakes, though without the added spices, the pumpkin flavor is not strong.

Another option with biscuits is to add the pumpkin as diced cooked bits. 'bits' (raisins, diced ham, diced cheese, etc) can be added to biscuits without affecting texture much.

[jessinEC]

thanks. I will experiment...the pumpkin is already puree (from a can), so the bits idea can't work this time. and I love the idea of pumpkin pancakes -- I'll try that next time (and add the spices -- I just didn't want too sweet biscuits).