Pumpkin and Ginger Beer Biscuits

Wednesday, January 18, 2012

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).

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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

Appetizers / Snacks, Breakfast

2 comments »

14 Responses to “Oven Roasted Chickpeas”

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Funandfearlessinbeantown — February 1, 2011 at 5:16 pm

I was also totally inspired by the same blog post and made them with a spicy kick! These are totally addictive!
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Kathy Day — February 1, 2011 at 5:22 pm

Noms! I love to roast chickpeas with Asparagus in the spring. It’s one of my favorite quick meals, but I still havent cooked them crispy for snacking yet…. You are now person number 5 (or more I lost count) to post these so I think they are in odred very soon!
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Cathy — February 1, 2011 at 5:26 pm

looks good! I saw a recipe from the whole living magazine last week that I was going to try too.
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Pyjammy Pam — February 1, 2011 at 6:38 pm

Okay, that is seriously spooky. I was *just* about to go look for a recipe for these (I bought a can of chickpeas a few weeks ago to make some) and up popped your blog in my google reader. Woo!
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Janelovrut — February 2, 2011 at 12:50 am

Mmm, so glad everyone is loving these. And now I know what to make for my friend’s superbowl party! Thanks for the reminder!
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Sarah C — February 2, 2011 at 12:52 am

I love that you use canned chickpeas for this! When I saw the title I thought “mmm, tasty, but you probably have to do dried chickpeas and blah blah blah”. But you don’t! And it’s a perfect quick use for the extra cans I have in the pantry so that I don’t have to keep making hummus. 🙂

I’ve already put some of your Super Bowl recipes on my menu for Sunday, including the mini ham & cheese sandwiches. We live in Pittsburgh and are huge Steelers fans, so we’re REALLY EXCITED!!!
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Jen @ BeantownBaker.com — February 2, 2011 at 2:41 am

Hope your Superbowl menu turns out great. Although I have to admit, I’ll be rooting against your team!
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Shannon — February 2, 2011 at 5:21 am

love the smoked paprika 🙂
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Jessica — February 2, 2011 at 5:46 am

I have yet to try these and really just need to jump in and do it! Thanks for the reminder 😉
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Katie — February 2, 2011 at 2:17 pm

Have been meaning to make these! So yummy to snack on and crazy good for you. Need to make these soon..
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Neev — February 4, 2011 at 1:17 am

Great snack. What if I am dried chickpeas not canned. Does it need to be soaked overnight?
Neev
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Lisa @Karma Per Diem — February 4, 2011 at 1:29 am

How interesting! I love chickpeas and am going to make these this weekend! Thanks!
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Jen @ BeantownBaker.com — February 4, 2011 at 2:05 am

Neev – I’m really not sure how to do this with dried chickpeas. I’ve only used canned. I would assume you would want to soak them overnight first.
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Pyjammy Pam — March 30, 2011 at 11:26 am

Okay, that is seriously spooky. I was *just* about to go look for a recipe for these (I bought a can of chickpeas a few weeks ago to make some) and up popped your blog in my google reader. Woo!

Pumpkin and Ginger Beer Biscuits