Hey there foodies! It’s officially pumpkin season, which means it’s time to share my latest pumpkin creation with all of you. And this time, I’m outdoing myself with some Spicy Pumpkin Tea Biscuits courtesy of Native Batch. These biscuits are the perfect treat for any fall afternoon, especially when paired with a warm cup of tea. So let’s dive into the recipe and get started!
First up, let’s take a look at the ingredients you’ll need. You’ll need:
-2 cups of all-purpose flour
-1/2 cup of sugar
-2 teaspoons of baking powder
-1/2 teaspoon of salt
-1/2 teaspoon of cinnamon
-1/4 teaspoon of nutmeg
-1/4 teaspoon of ginger
-1/4 teaspoon of cloves
-1/2 cup of cold butter, cubed
-1/2 cup of pumpkin puree
-1/4 cup of heavy cream
-1 egg yolk
-1 teaspoon of vanilla extract
Once you’ve gathered all of your ingredients, it’s time to get baking! Start by preheating your oven to 375°F. While your oven is preheating, line a baking sheet with parchment paper and set it aside.
Next, in a large bowl, whisk together the flour, sugar, baking powder, salt, and spices until well combined. Using a pastry cutter or your hands, cut in the cold butter until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the pumpkin puree, heavy cream, egg yolk, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until just combined.
On a lightly floured surface, knead the dough a few times and then roll it out to about 1/2 inch thickness. Using a round cookie cutter, cut out the biscuits and place them on your lined baking sheet.
Bake your biscuits in the preheated oven for 15-18 minutes or until golden brown. Once they’re done, transfer them to a wire rack to cool.
Now that our biscuits are cooled, it’s time to enjoy them! Serve with a warm cup of tea or your favorite fall beverage. But wait, before you go, I’ve got a few FAQ’s and a bonus treat for you.
FAQ:
1. Can I make these biscuits ahead of time?
-Yes, these biscuits can be stored in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months.
2. Can I use pumpkin pie spice instead of the separate spices listed?
-Yes, pumpkin pie spice can be used in place of the separate spices listed. Use 1 teaspoon of pumpkin pie spice instead of the separate spices.
3. Can I use a different type of flour?
-All-purpose flour works best in this recipe, but you can experiment with other types of flour if you’d like.
And now, for the bonus treat! I highly recommend pairing these biscuits with an amazing pumpkin tea that I recently found on Youtube. Check out this amazing video from Teatime with Mary for her Spiced Pumpkin Chai Tea recipe: (insert Youtube video link here).
And if you’re feeling extra pumpkin-crazy like me, check out this amazing pumpkin spice latte mix on Amazon (insert Amazon product link here). Trust me, it’s so good!
Thanks for joining me on this pumpkin adventure, foodies! I hope you enjoy these Spicy Pumpkin Tea Biscuits as much as I do. Happy baking!
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