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. 
How cool! These look delicious!
This totally takes me back to childhood. We ALWAYS used fresh rhubarb from our backyard to make yummy breakfast treats!
I think I will have to make these for my parents next time they visit. They will LOVE them!
Those look amazing! I’m always on the lookout for new rhubarb recipes, the season for it is so short in Western Ma, that I tend to buy WAY too much and stick in the freezer..
I have never had rhubarb before, but these look great!
They’re so pretty – I love family recipes!
I never know what to do with Rhubard, but these looks awesome!
divine. i want one. right now. pretty please?? 🙂
I love your recipes, lactose free and awesome, I will def. have to try this. Ps. we should team up and do something lactose free together in solidarity!
Thanks everyone – seriously if you have rhubarb hanging around. Make these. You won’t regret it.
I’m a little lost. The ingredients list mentions 5 c. rhubarb (and you break it into 3 c. for the filling and 2 c. for the sauce) but I don’t see in the step-by-step instructions when/where/how the 2 c. of rhubarb are used. Please help!
Thanks!
alexandjess – thanks for catching my mistake. I added the instructions about the sauce into the post, but you make the sauce by boiling 2 cups cut rhubarb, 1 cup sugar, 1 1/3 cups water. The rhubarb for the sauce can be cut in large chunks because it all falls apart anyways.
Your sisters made the rhubarb rolls and stuffed dates yesterday for our Memorial Day cookout. They were delicious!!!! Can’t wait to have another piece tonight for desert. I have a new recipe for potato salad that is delish….let me know if you want me to pass on.
i made these tonight and they went awry for a series of reasons that were my fault and won’t go all into…. one thing i did though was use half rhubarb and half strawberries, which sounded delish but i didn’t cut the sugar enough and i think that also made things more watery. my question though, is whether by ‘shortening’ you specifically mean something like crisco or whether you just mean butter or margarine or anything like that. i used butter and didn’t see how i could get away with a little ‘stirring’ before rolling. i tried to cut it in with a pastry blender, but in the end maybe that was too much action for the dough as it seemed a little gummy after cooking….
i’d appreciate any advice!
natasha – I use Crisco for the dough. I think that’s what my dad always uses as well. Hopefully that is what caused the gumminess. Sorry they didn’t turn out for you.
My family has been making these for years. I have used butter or margarine to cut into the flour mixture for the dough and have never had a problem. I always roll my dough out into a rectangle and when I cut the rolls they NEVER look as neat as the ones you have pictured! I have added strawberries but only in the sauce. My mom liked to add red food coloring to make it look more rosy. We bake for 20 minutes before pouring on the sauce and then another 20 minutes. I have to make it every spring in honor of my mom.
my grandma recipe calls thesr soringtime rollypoly, and can ad what ever frozen berries you have , frozen is the least messy
sorry thats springtime rollypolly