Well I decided to change the name of my little blog. I have been thinking about it for a long time now. When I first started the blog I didn’t think really hard about the name. As I have mentioned before I am a bit impulsive sometimes and just want it done now. So I racked my brain to come up with a new name. Each one was a failure, someone else already had it or it was too similar.
So I decided to outsource and get some help. My sister-in-law is such a brilliant person and she came up with like 10 different names in a couple of hours and they were all GOOD names. I couldn’t come up with one decent name in 10 days!! Next I had the daunting task of narrowing it down to just one. It came down to a couple of names and I juggled them around for a few days and settled on Countryside Cravings. I thought it was pretty darn clever. Man she’s good.
On to these lovely biscuits. I am a biscuit lover! Give it to me plain, with butter, with honey or better yet butter and honey. I will eat them any ol’ way. I also like to incorporate different ingredients into the biscuit. Thus these pumpkin biscuits with whipped maple butter where born. They are great with breakfast and even just as a snack. They are simple to make and addicting to eat. I bet you can’t just eat one 🙂
- Biscuits
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon clove
- 1/4 teaspoon nutmeg
- 5 Tablespoons cold butter cut into small pieces
- 1/3 cup buttermilk
- 3/4 cup canned pumpkin
- Whipped Maple Butter
- 1/2 cup butter softened
- 1/4 cup maple syrup
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Preheat oven to 450 degrees F.
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In a large bowl combine flour, baking powder, baking soda, sugar, salt, cinnamon, ginger, clove and nutmeg. With two knives or a pastry blender cut in butter until you have coarse crumbs. Add in buttermilk and pumpkin and mix just until combined. Do not overmix.
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Dump onto lightly floured surface and knead lightly 8 times. Pat out to 1/2 inch thick and cut out rounds with a biscuit cutter. Place on a lightly greased baking sheet 1 inch apart.
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Bake for 10-12 minutes or until lightly browned.
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To make the whipped maple butter, place butter in a small butter and whip until lightened in color. Add maple syrup and blend well. Serve with warm biscuits.
