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. 
that looks soooo good – I will most definitely be making this soon
This is such a great idea. I will have to try it one weekend for breakfast.
Looks great. Very clever take on pie and I think I’ll be giving it a try myself. Thanks for the idea!
Holy yum – I am making this for my breakfast tomorrow!
OMG, you need to make your own dough – google Artisan Bread in 5 minutes for the recipe.
It takes 5 minutes to make, 2 hours to rise and its enough dough for four 14 inch pizzas, four loaves of bread – and the best part is you can keep the dough in the fridge for up to 2 weeks – just pull out what you need and let it come to room temp.
I don’t like runny eggs either – but my husband loves dipping bread into it – gross! 😀
I might just have to try homemade pizza dough. I think I could handle 5 minutes… Thanks for the info.
That is a gorgeous pizza! I love all the colors and it looks so rustic! 🙂
I don’t know why I have never made one of those either!!
I don’t like runny either, it grosses me out.
I can’t wait to try this over the weekend!
Jenn@ http://www.slim-shoppin.com
Yay, for “pie” I participated too and didn’t make a traditional pie! Oh, geesh, pizza dough is super easy. The ONLY thing with yeast I can do! 🙂 My 9 yr old actually makes it but we use the Artisan Bread in 5 Minutes recipe. Breakfast pizza is a brillant idea can’t wait to give it a try. Psst, I have store bought dough in the fridge too. 🙂
~ingrid
I’ve seen bacon and pizzas pop up a few times, and yours looks so delicious! I really need to give this a try!
Wow that looks delicious!! Good idea with the cookie cutter!
I have made a breakfast pizza before with scrambled eggs, bacon and cheese….but I LOVE the runny egg on it. Good tip with the biscuit cutter making a place for the yolk to nestle. I am gonna try this one. Yummers!
well now i just feel dumb that i didn’t think of this myself! it looks amazing. maybe i will make it and not tell neil that i stole the idea from you…..bwa ha ha ha ha…..
Awesome idea! Love the eggs cooked that way, I don’t do runny either… I made a breakfast pizza for a baby shower brunch, but it wasn’t nearly as healthy, I used gravy for sauce and scrambled the eggs with sausage. Hopefully, we’ll be giving this a try Sunday morning!
What a smart idea to use the cookie cutters; definitely something to try. This looks delicious.
This is one thing I have wanted to try forever!! thanks for the reminder to do this!!! I love the cookie cutter idea to keep the whites in place!
Of course pizza is a pie:) It’s a savory pie. When I first moved to NY from OH I called to order a pizza and said “one large pizza” and the pizza guy said “one large pie” and I got all confused and said “ummm no a pizza” and then I’m pretty sure I heard him a sigh and he said “yes a pie is a pizza”…what a nerd I was.
I was JUST talking to someone about veggie pizza the other day. I love this and your version sounds so good. Can’t wait to try it!
Just to clarify, the whites still ran some, but the yolks definitely stayed in place by using the cookie cutter. Except for the yolk I broke when I was cracking the shell.
Love all the stories about the pizza vs pie thing.
And yes Bec, go ahead and tell Neil you made it up. He’ll love you even more 🙂 I’m wishing I hadn’t told Hubby about it and just surprised him with it this weekend. He’s going to love it (I made it on a day I worked from home).
This looks so delicious…and your pictures are gorgeous! 🙂 I’m SO hungry right now!!!
Thanks so much for participating! I left you instructions for the linky in my blog comments.
holy cow that looks fantastic!!!
That looks awesome!
this looks good, and I know my husband would like it. I might try it tomorrow morning for him. thanks for the idea!!
Those look great! Another way to get my son to eat breakfast. Yay!
this looks omgggg yummmmmmyyyyy
Wow that looks so good and what a great idea to serve for a brunch or breakfast for dinner meal! I am going to try this soon.
OMG!! That looks so good, I might have to make that one morning.
Fabulous! I am a lover of breakfast food and I love this new twist. I even have most of those ingredients at home right now. I think this will be breakfast tomorrow!
What a fun treat before the kids go back to school a n elaborate breakfast. This week I did sangria for recipe sharing. I hope you’ll stop by my site and share this tasty post:
http://momtrends.blogspot.com/2009/07/fridays-feasts-white-sangria.html
What a great idea! It looks really good and perfect for a weekend breakfast!
What a great idea! I love this.
Wow, this sounds amazing!
After finding this recipe yesterday on your blog, I made it for breakfast today. Holy Moly it’s fantastic! I added some sautee’d onions and it was so great. I added it to my blog at
http://cookingwithchristen.blogspot.com/2009/08/pizzaits-whats-for-breakfast.html
Thanks for the recipe!
woww!! this looks delicious, its such a great idea.
Bellacino’s Pizza and Grinder offers Buy One Get One Pizza Free.
I am glad I found your blog. You have wonderful ideas and activities. I am thrilled you are doing the PINK theme.
I make little “wells” in the cheese to hold my eggs in place 🙂