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. 
Love these, I could eat the whole batch myself. So much healthier than the boxed crackers, that have all those ingredients I can’t pronounce!
beantownbaker — January 16th, 2013 @ 5:27 pm
I completely agree. We avoid processed foods as much as possible. I was glad to find a snack that Hubby loves so much and is *so* easy to make at home.
These cheez its are stunning looking! They must be very cheesy and crispy! I really need to make this for my husband soon!
beantownbaker — January 17th, 2013 @ 4:51 pm
They definitely are! Hubby convinced me to make more this weekend already 🙂
looks delicious – how do you think this would work with other cheeses? I’m thinkin’ pepper jack…
beantownbaker — January 18th, 2013 @ 2:29 pm
I would think other cheeses would work pretty well. I wouldn’t use anything too soft, but pepper jack should work. Let me know how it goes if you try it!
These look fantastic. Great photos. I’m going to make some this weekend. Please check out the food blog I have just started http://www.surreyKitchen.wordpress.com. Thanks!
beantownbaker — January 21st, 2013 @ 3:24 pm
Let me know what you think of them if you do make them!
I HATE pickles. They are awful, but I definitely love cheese crackers. I especially love white cheddar cheez-its 😉
beantownbaker — January 23rd, 2013 @ 2:27 pm
You should definitely make these then – they’re seriously so good!
beantownbaker — January 23rd, 2013 @ 8:34 pm
I don’t even eat my french fries that touched the pickle at restaurants. And I LOVE french fries!
I have always thought making your own crackers would be too much work. Your version looks straightforward and delightful. I’m sure the taste is worth all the effort!
beantownbaker — January 23rd, 2013 @ 10:27 pm
I agree, it was definitely much easier than I would have guessed. My sister, who never bakes, has already made these twice!
I don’t like fries that touched pickles either! Not only do they then taste like a pickle, but they get soggy and I prefer crunchy fries!
Um… Cheez-Its are one food I cannot have around. Once I open the box, I pretty much eat the whole thing. I love this homemade version!
Hello! I am more of a baker than a cook, so I was very nervous about what to make for my boyfriend’s Superbowl party! Found this recipe, and just made it! SUPER easy! I am really impressed by how much it tastes like a cheez-it… but better! I like this recipe and hope to try it with other cheeses! Thanks!
PS. I did use the silicon baking mat and that made it a lot easier. Good point to follow!
beantownbaker — February 3rd, 2013 @ 9:45 pm
So glad you enjoyed them!! I’ve already made them a handful of times with various cheeses and spices thrown in. They’ve all been delicious.
Oh my.Jen you done it.My little girl loves cheez it.I throwed the cheddar cheese(little bite size) once, don’t know what to make with it .I wish i had seen this earlier 🙁
Any was can we make these with bite size cheese sticks.?
MyKitchenOdyssey
beantownbaker — November 7th, 2013 @ 10:07 am
I’m sure you could use this dough to make any shape you’d like…
Thanks for your reply .I meant the cracker barrel cheese ,Can i use this cheese to bake cheez its.
MyKitchenOdyssey
beantownbaker — November 24th, 2013 @ 5:37 pm
I think any cheese that comes in a block would be fine for this recipe.
Many thanks jen.I will be doing it very soon.
MyKitchenOdyssey