Pumpkin Cornmeal Biscuits, a Holiday Delight!

Isn't It Ironic....

OK.  I admit that it is ironic that after bitching about too many Thanksgiving holiday carbs, I spent this morning baking one of my favorite Thanksgiving day holiday recipes, Pumpkin Cornmeal Biscuits.

These Pumpkin Cornmeal Biscuits are the best biscuits ever!

I used to make these religiously on the morning of Thanksgiving, so that they were ready to feed our weary travelers, the members of my family who arrived from Providence to celebrate with us.  But then, what I noticed over the years was that, a) I was ruining people's appetite for the main big meal (maybe biscuits were not the best idea for an appetizer); and b) as we aged, family wanted less and less to indulge in a pre-meal carbs.  It seemed that my guests were watching their weight, or were careful to eat in a more healthy way.  Also, they were pacing themselves for the marathon eating weekend that was just in kick-off mode.

This year I cleared out a couple of cans of organic pumpkin that I had purchased in years past, but never used.  Their expiration dates were long gone.  Then while food shopping, I turned right around  and bought yet another can.  My intention was to revisit these Pumpkin Cornmeal Biscuits, which are delicious by the way.  I thought that perhaps my guests will have missed them and would want to eat one or two this year.  But as they say, "the best laid plans of mice and men often go awry."  Between cleaning the house, setting up tables and chairs, and cooking my Thanksgiving hit recipes, I ran out of steam and never made the biscuits.  Not even after running to Union Market the night before to buy fresh cornmeal and apple cider for the recipe.

So this morning, out of nostalgia, I finally cooked my Thanksgiving Day Pumpkin Cornmeal Biscuits.  Perhaps you can incorporate them into your upcoming holiday celebrations for Christmas or Hanukah or Kwanzaa, or New Years, or whatever you celebrate in late December or early January.  Perhaps you are one of the pagans in the Dar William's song "The Christians and The Pagans." (click on link to hear this funny and upbeat song celebrating the holidays).

What are some of your favorite holiday baking recipes, dear reader?  I would love to hear about them, so feel free to write about them in the comment section that follows the recipe in this blog.  Wishing you all a very happy and un-frantic holiday season, and Enjoy!

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Pumpkin Cornmeal Biscuits

Per the notes on the original recipe, these are "hearty from biscuits....they have plenty of heft, flavor, and sweetness. Non-vegans may use butter instead of soy margarine." I used butter and half whole wheat pastry flour instead of unbleached white flour. Because of that, I needed a bit more cider in the mix. I just whizzed everything together in the Cuisinart. Same one I received as a wedding present back in 1979 🙂 I used a quarter cup to to drop the biscuits and disengaged the batter from the cup by running a knife around the inside edge of the cup. The batter dropped from the cup easily with that trick. I also lined my baking pans with parchment paper, and folded the overhanging edges under, so the extra paper would not burn in the oven. Note that you could always store these in an air tight container, and store them in the freezer. Reheat in a toaster oven for an occasional treat.

Course Baked Goods

Cuisine American

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Servings 12 biscuits

Author From the "Moosewood Restaurant New Classics" Cookbook, by the Moosewood Collective

Ingredients

• ¼ cup soy margarine or butter
• 1-½ cups unbleached white flour
• ½ cup cornmeal
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 2 tablespoons brown sugar packed
• ½ cup pumpkin puree
• ¾ cup plus 2 tablespoons apple cider or apple juice.

Instructions

1. Preheat the oven to 425 degrees. Generously oil a baking sheet. ( I did not oil the baking sheet, but used parchment paper to line the baking sheet).
2. Cut the soy margarine into small pieces and place in a medium bowl. Sift in the flour, cornmeal, baking powder, baking soda, and salt. Add the brown sugar and mix until lump free.
3. In a blender or food processor, combine the pumpkin puree and the cider or juice. Pour into the flour mixture and stir briefly, just until well blended. From the biscuits by 14 cups onto the baking sheet 1 to 2 inches apart.
4. Bake for about 20 minutes until puffed and very slightly brown around the edges and a toothpick tests clean. Serve immediately.