November 10, 2011

Pumpkin-Apple Butter and Brown Butter Biscuits

I highly recommend trying out one or both of these delicious recipes, especially to take advantage of the pumpkin-flavors of the season. I also love any recipe for making biscuits from scratch versus making them from a processed, store-bought mix.

Pumpkin-Apple Butter

15 oz. can pumpkin
1 cup applesauce
3/4 cup apple juice
1/2 cup brown sugar, packed
1 tsp. pumpkin pie spice

Combine all ingredients in a saucepan. Bring to a boil over medium heat. Reduce heat; simmer for 1-1/2 hours. Chill; keep refrigerated. Makes 2 pints.

Brown Butter Biscuits

1 stick unsalted butter
2 cups and 2 Tbsp. all-purpose flour, plus more for dusting
1 Tbsp. baking powder
2 tsp. sugar
1/2 tsp. kosher salt
3/4 cup whole milk {I actually used skim, though}

Heat oven to 400.

Browning butter instructions: Melt the butter in a skillet or small saucepan over medium heat. Swirl or stir the butter with a wooden spoon as it starts to foam and sputter. Remove the butter from the heat as soon as it begins to turn golden brown and smells nutty, about 1 minute.

Remove the butter from the heat and let it cool.

In a large bowl, whisk together the flour, baking powder, sugar, and salt. Gently stir in the brown butter and milk. On a floured surface, shape the dough with your hands into a 1/2 inch-thick disk. Cut the dough into 2-inch round biscuits.

Place on an ungreased baking sheet and bake until the tops are lightly golden, 12 to 15 minutes.

Serve warm.


* The Pumpkin-Apple Butter recipe came from my Gooseberry Patch cookbook and the Brown Butter Biscuits recipe comes courtesy of Real Simple magazine.

1 comment:

Renee Moss said...

The pumpkin butter sounds yummy! How about bringing some for Thanksgiving?


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