Despite having the cold from hell since Tuesday, it’s been a pretty exciting week! Yesterday, I was invited to the Hearst building to be awarded the first Blue Ribbon Blogger Award from Country Living for food. I had already won the Reader’s Choice Award, thanks to all of your votes, so being picked by the judges was just the icing on the cake. It was really exciting to meet all of the other lovely bloggers: Melissa from Tilly’s Nest, Wendy from The Shabby Nest, Linda from Garden Betty, Rachel from Always a Project, Aimee from Crafty Farm Girl, and Beth from Parismonia: Secondhand with Style. It was especially exciting to meet the editor for Country Living, Sarah Gray Miller and get her insight into the blogging world. I had a great time chatting with all the judges, too, in particular Cooper Boone, who was bursting with energy and made everyone in the room feel happy and at ease. Thank you again to Country Living for the opportunity, and I’ll definitely be scanning our feature in Country Living Magazine, which comes out on November 22nd!
Anyway, on to today’s recipe: biscuits. I wanted to use some more McCormick spices for this recipe, as they are doing a Thanksgiving series that you can find out more about on their Facebook page. I figured, why not do some fun biscuits? Everyone always has some sort of roll or bread on their Thanksgiving table, so I thought it would be interested to incorporate some pumpkin flavor into that element of dinner. These biscuits just have a slight pumpkin taste, with the smallest hint of cinnamon, so they are still savory and perfect for mopping up gravy, topping with turkey and cranberry sauce, or for slathering with butter and enjoying fresh out of the oven. You can absolutely add more cinnamon and sugar if you want a more dessert-like biscuit, but for me, nothing beats a savory pumpkin bread on my favorite day of the year. There is also still some time left to enter to win a $50 Visa gift card here!
The ladies of the Blue Ribbon Blogger Awards!
- 2 cups all-purpose flour, plus more for rolling out the dough
- 1½ tablespoons granulated sugar
- 2½ teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 5 tablespoons cold unsalted butter, cubed
- 1 cup pumpkin puree
- ¼ cup milk
- 2 tablespoons molasses
- 1 teaspoon honey
- Preheat your oven to 400 degrees F. Line and/or grease your baking sheets (I recommend using parchment paper) and set aside.
- In a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt. Add in the cold cubed butter and mix together with a fork, a pastry cutter, or your stand mixer, until the mixture resembles coarse crumbs.
- In another bowl, mix together the pumpkin puree, milk, molasses, and honey until well combined, then gradually add into the dry mixture with the butter until just moistened. Lightly dust your work surface with flour and turn the dough out onto it. Dust your hands and rolling pin with flour, then roll out to about a 1-inch thickness. Cut out 2½-inch circles of dough and place on your prepared baking sheets. Continue until you have no more dough.
- Bake for 12-15 minutes, until set and golden. Allow to cool slightly on the baking sheets, then serve warm or at room temperature, preferably on a Thanksgiving dinner plate!