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

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15 Responses to “Blueberry Cinnamon Rolls”

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    1
    Christina @ This Woman Cooks! — August 22, 2011 at 2:40 pm

    I love blueberries in pancakes and waffles. They’ve gotta be good in cinnamon rolls too!

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    2
    Ashley O. @ The Vegetable Life — August 22, 2011 at 3:43 pm

    Yum! I have always wanted to make my own cinnamon rolls but have always been a tad nervous about he process!!! These look amazing with the blueberries!!

    P.S. I found your blog today when you posted that you were from Boston on Tina’s blog! I am from just outside of Boston too!

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    3
    nicole — September 1, 2011 at 3:41 am

    these look amazing. I love cinnamon rolls, and this combo sounds great!

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    4
    Kelly Delafield — October 21, 2011 at 8:11 pm

    Can you tell me how to make the frosting?

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    5
    Maureen — April 9, 2012 at 11:26 pm

    I love the blueberry, I tried swapping them with raspberries and they were just as good if not better. Love the base recipe.

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    6
    Aimee — July 3, 2012 at 5:42 pm

    I made these today cheating with crescent roll dough. They were amazing!

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    7
    cindy chisholm — February 16, 2013 at 9:39 pm

    Da bomb! Brilliant, as well as yummy:)
    Thank you! I will make an impression at brunch tomorrow..lol

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    8
    Robin — April 24, 2014 at 9:41 pm

    Made these for Easter breakfast (blueberry cinnamon rolls, hardboiled eggs, and thick sliced ham slices). What a delicious treat! I don’t know if I’ll ever go back “regular” cinnamon rolls again! I cut the recipe in half. Perfect amount for my husband, myself, and 3 teenaged boys. Honestly, I can’t say enough about this recipe. These rolls are worth every minute spent making them. To avoid having to get up so early, I saved the second rise for the morning. After slicing the rolls and placing them in the greased pan, I covered them tightly with plastic wrap and placed them in the fridge overnight. I took them out of the fridge and let them set at room temperature to rise for about an hour before placing them in the oven. They were perfect! Thanks so much!

    • beantownbaker — April 27th, 2014 @ 2:50 pm

      So glad you enjoyed them!! I’ve done the second rise the next morning as well.

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    9
    Robin — April 26, 2014 at 2:21 pm

    Forgot to mention that a step was left out of the recipe: it never tells you to sprinkle the rolled out dough with sugar and cinnamon mixture (& 2 T flour?).

    • beantownbaker — April 27th, 2014 @ 3:01 pm

      Thanks for pointing this out. I updated the recipe to reflect this.

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    10
    Karina — June 14, 2014 at 9:13 am

    Hi there – I was wondering if this dough would be okay to freeze? I’m a novice when it comes to anything baking related!

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    11
    Glennis — July 18, 2016 at 12:19 pm

    I found that the cinnamon was over powering. I will add 3 tsp next time 4 Tablespoons was way to much.

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    12
    Diane — July 24, 2016 at 2:05 pm

    Is there any kneading involved???

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