Thanksgiving Side Dishes: Pumpkin Biscuits
2 cups (250g) all-purpose flour
1/2 tsp (2g) cinnamon
2 tsp (8g) baking powder
1/2 tsp (3g) baking soda
1 Tbsp (15g) sugar
1 tsp (5g) salt
½ cup (113g) chilled unsalted butter, cut into small pieces
cut the butter with a fork or pastry cutter until the pieces are no bigger than peas
1/2 cup (50g) cheddar cheese, coarsely grated
give a quick stir to combine with the flour mixture
½ cup (120ml) buttermilk
1/2 cup (120g) pumpkin purée
Incorporate until just combined, don't overmix
flour
Transfer to a parchment paper
Pat it with your hands trying to shape it into about 1 inch (3cm) thick rectangle
Fold the dough into thirds
Reshape again into a 1 inch (3cm) thick rectangle
Fold the dough into thirds again
Finally pat the dough until ¾ inch (1 cm) thick
Use a floured 2 1/2 inch (6 cm) round cookie cutter
don't twist the cutter, use a straight up and straight down motion
Reshape and cut leftover dough
Brush the tops with beaten egg
Sprinkle with sesame and flex seeds
salt flakes
Bake at 350ºF(180ºC) for 20-25 minutes or until golden