I was a little late to the pumpkin recipe party this year, but I’m making up for lost time. Last weekend, I prepared (and polished off) Eat Cho Food’s pumpkin spice mochi waffles. And then I baked a batch of these flaky pumpkin and Parmesan cheese biscuits.
Pumpkin and Parmesan cheese biscuits are delicious as is, but they’re even better paired with Melina Hammer’s pillowy honeynut squash frittata with red onion and sage. Talk about the perfect fall breakfast or lunch!
And that’s not all. In just a few days, I’ll be assembling Hetty Lui McKinnon’s pumpkin and cheddar strata for Thanksgiving dinner with my family. In her words, “It will shine as a main or side on your table.”
Have a favorite pumpkin recipe? Let me know in a comment below!
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ½ cup grated Parmesan cheese
- 6 tablespoons frozen unsalted butter, grated
- ½ cup pumpkin purée
- ¼ cup + 2 tablespoons buttermilk (see notes)
- heavy cream or half-and-half (for finish, optional)
- flake salt (for finish, optional)
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
- In a large bowl, combine the flour, baking powder, salt, baking soda and nutmeg. Add the Parmesan cheese and butter and stir to combine.
- Add the pumpkin purée and buttermilk and stir until just combined.
- Turn out dough onto a lightly floured work surface and pat into a 1"-thick rectangle. Fold the dough in half, turn it 90 degrees and pat into a 1"-thick rectangle. Repeat the process 3 more times, flouring your work surface as necessary to prevent sticking.
- Fold the dough into thirds, like a business letter, and pat into a 1"-thick rectangle. Repeat the process 1 more time, flouring your work surface as necessary to prevent sticking.
- Using a sharp knife or bench scraper, cut the dough into 6 smaller rectangles and transfer to the prepared baking sheet. Freeze biscuits for 15 minutes.
- Remove biscuits from the freezer and brush tops with heavy cream or half-and-half, if using. Sprinkle with flake salt, if using.
- Bake for 15-18 minutes until golden brown. Serve warm or at room temperature.
