mini puff cookies with pumpkin butter spices

mini puff cookies with pumpkin butter spices -

Just because I do not really want to eat the breakfast not mean that Andy shares my feelings on the subject. There is a small eater who always eager eats wondering, "what you're going ??" (as I sip my coffee and avoid the issue.) So, the other day in this beautiful domestic routine, I thought I show him and concoct something so little I could manage to nibble in the morning.

I thought the biscuits in cute buttermilk with a spicy pumpkin butter smears would be little bite in the morning perfect, and boy was I right. the only problem was that I could not stop at one, noting that three was the perfect amount. (the picture can not be good reference, but they were on the dollar silver size.)

This was making my first biscuits, but I find the process very simple and similar to scones. the dough for these little babies meets in a short time, and as they cook in just 5 minutes or more, you may be eating those before you have time to decide whether a good idea. I used a mini biscuit cutter which was about 1 1/2 inches wide, but you can of course make full-size cookies too!

The pumpkin butter is also easy to throw together and if you are in the canning, it would be a wonderful thing to do bulk and share holiday gifts and others. It is full of warm spices and would be great on those biscuits, toast or even swirled into yogurt.

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mini biscuits puff

ingredients

• 1 cup all-purpose flour
• 1 c. granulated sugar
• 1¼ c. baking powder
• ¼ c. baking soda
• ¼ c. salt
• 2 c. cold butter, grated *
• ½ cup buttermilk

Instructions

1. Preheat oven to 425 degrees F. Line a baking paper baking sheet with parchment or Silpat
2. mix by hand. In a large bowl, whisk the dry ingredients. Add grated butter and use your fingers to work the butter into the dry mixture to form fine crumbs. Stir in buttermilk with a wooden spoon until the dough is mixed together and a little sticky
3. Turn the dough onto a floured surface. knead slightly and form a small round. Roll dough into a rectangle (1/2 inch thick); Dust the top of the dough lightly with flour. Fold dough in thirds (as if you bend a paper sheet to slip in an envelope). Re-roll dough in another rectangle (1/2 inch thick). Fold three times; roll in another rectangle. Cut dough with a mini cookie cutter to form dough rounds. Gather the scraps and gently pat the dough together again to cut more biscuits. (Do not cut the pieces more than once.)
4. Place the dough rounds, 1 inch apart, on prepared baking sheet. Cook 5-7 minutes, or until lightly browned. Remove from pan; cool 2 minutes on rack. Serve hot.

Notes

* grate the butter is easier than it seems. At the end, just use a spatula to scrape any additional out of your grater.

3.5.3208

biscuit recipe adapted from: Recipe Girl

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butter spiced pumpkin

Ingredients

• 1 (15 oz ) can pumpkin puree
• ⅔ cup apple cider
• ½ teaspoons ground ginger
• ¼ ground cloves teaspoon
• ½ brown sugar cup
• 1 teaspoon of cinnamon powder
• ½ nutmeg teaspoon

Instructions

1. Combine pumpkin, apple juice, spices and sugar in a large saucepan; mix well.
2. Bring the mixture to a boil. Reduce heat and simmer for 30 minutes or until thickened. Stir frequently.
3. Let cool and store in airtight containers and refrigerate.

3.5.3208

Recipe adapted from: All revenue

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