2 cups all-purpose flour, plus more fordusting
1 tablespoon baking powder
1 teablespoon sugar
1 teaspoon salt
¼ teaspoon nutmeg, freshly grated
2 tablespoons Parmesan cheese, freshly grated
1 stick unsalted butter, very cold, diced
butter melted for bruching
½ cup pure pumpkin, canned
¼ cup heavy cream
Preheat a 14" Dutch oven to 400ºf. , with 14 charcoals on the bottom, and 18 on top; line the oven with a cut out sheet of parchment paper. In large mixing bowl; whisk the flour, baking powder, sugar, salt, and nutmeg, mixing well. Whisk in 1 tablespoon of Parmesan. Add diced, cold butter and work in with a pastry cutter, or your fingers, until mixture looks like coarse crumbs. In a small mixing bowl, mix the pumpkin and cream. Pour over the flour mixture. Mix with a fork to make a soft dough. Do not over work, just till moistened through. ( OVER WORKED BISCUIT DOUGH WILL BE HARD BISCUITS ) Turn dough out onto a lightly floured surface and roll out to 3/4-inch-thick rectangle using a floured rolling pin. Cut out biscuits using a 2-inch-round cutter and set aside until all biscuits are cut. Arrange about 1 " apart on the parchment lined oven. Burch the tops with melted butter and sprinkle with remaining 1 tablespoon Parmesan. Cover with preheated lid and bake about 15 to 20 minutes. When the tops start to turn brown, remove oven from bottom heat and continue to bake until done. Remove lid and place biscuits on a cooling rack with use of a spatula, Cool slightly and serve.
This is my 500th post.