Pumpkin and Ginger Beer Biscuits
I rarely make biscuits. They’re really easy to throw together but I just don’t think of it. I saw this recipe on Foodgawker and it caught my eye. Mostly because it had ginger beer in it.
I have been loving a good Dark and Stormy recently. The fizz and spice from the ginger beer is awesome. You can taste that same fizz and spice in these biscuits. (confession – I’m not sure that you can actually taste fizz, but Hubby and I both thought these biscuits tasted fizzy, so just go with it).
We snacked on these biscuits while they were still warm with some melted butter. They were perfect with subtle hints of pumpkin and the taste of ginger (and fizz).
One Year Ago: Brasato al Barolo (Beef Braised in Wine)
Pumpkin and Ginger Beer Biscuits
Yield: 10 biscuits
Ingredients:
1.5 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup powdered sugar
2 tsp ground ginger
A pinch of fresh nutmeg
1/2 cup heavy cream
1/2 cup pumpkin puree
1/4 cup ginger beer
Milk, for brushing
Directions:
Preheat oven to 425F. Grease a 9x9 pan and set aside.
Sift flour, baking powder, salt, powdered sugar, nutmeg, and ginger together in a large mixing bowl. Form a well in the middle and add cream and pumpkin puree. Using a pastry cutter or a knife, begin to cut wet ingredients into dry ingredients. Gradually begin to add ginger beer until there is enough to form a soft dough. The mixture should hold together but not be sticky.
Working quickly and gently, gather dough together on a floured surface. Try to handle the dough as little as possible, using lightly floured hands to stop dough sticking to you, and pat the dough into a rectangle about 3/4 inch thick. You can lightly knead the dough with your hands but be sure not to overknead it.
Cut out rounds and place next to each other in the prepared baking pan. Brush tops with milk then bake for 12-15 minutes, or until scones are cooked through and golden on the top.
Remove from the oven and cool on a wire rack for 5 minutes, then cover with a tea towel until you are ready to serve. Serve warm with butter, or jam & cinnamon whipped cream.
Recipe adapted from Raspberry Cupcakes
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Isn’t it the BEST feeling when your husband says they love something?? Especially when you make things all the time.
I am a huge fan of blueberry muffins but adding peach might be a new twist on an old favorite. Looks great!
Ooh, blueberry peach in a muffin? YUM!
OOOh, that sounds great! I always make blueberry muffins-we all love them and recently made my first (!) peach pie! I can just imagine how good that must be!
~Nancy
This isn’t a combination I would think of! Looks yummy!
Blueberry and Peach? How Cool!? I love to find different combinations that are not the every day norm! Thanks for sharing this one!!
Wow that looks delish! I actually have some peach jam I need to finish up myself. Is it really tender enough without any butter or oil?
Yes Xiaolu – They’re very tender and moist
Yum! Peach and blueberry are great together! I bet my husband would like these too.
You are SO great with flavor combinations!! I LOVE this idea!! I’m glad you liked the recipe, but I’m sure the AMAZZING part of them came from your awesome personal twist! YUM!
What great end-of-the-summer flavors!
These muffins are perfect for summer. They sound delicious:)
Those look great 🙂 Now I want blueberry muffins… LOL