For gourmet club last month the girls made two different kinds of biscuits--pumpkin & buttermilk, served with cinneberry and orange-pecan butters. I'm totally going to have to steal this idea for a dinner party. The biscuits just melted in your mouth. And the butters had just the perfect amount of flavor. Sunny also mentioned that the biscuits are great alternatives to rolls for Thanksgiving dinner (and you don't have to wait for them to rise!), so if you're looking for a fun, new idea for your turkey dinner, give these babies a try! You'll love them! 
Pumpkin Angel Biscuits
***Use a light hand when working with this dough to ensure that the baked biscuits will be tender.
Makes about 24 biscuits. Prep time: 30- min. + chilling. Baking time: 12 – 13 minutes.
- 2 ¼ tsp. active dry yeast, room temperature. (1 pkg.)
- ½ cup warm water (105 degrees – 115 degrees)
- 5 cups all purpose flour
- ¼ cup sugar
- 1 T. pumpkin-pie spice
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. table salt
- 1 stick cold, unsalted butter, cubed
- 1 cup canned pumpkin puree
- 1 cup buttermilk
- Melted, unsalted butter
Dissolve yeast in warm water in a small bowl; set aside.
Whisk together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt in a large bowl. Using a pastry blender or two knives, cut the 1 stick cubed butter into the dry ingredients until butter pieces are the size of peas.
Stir together pumpkin puree and buttermilk; add to the flour mixture along with the yeast mixture. Stir just until ingredients are moistened. Cover bowl with plastic wrap; refrigerate at least 1 hour or overnight.
Preheat oven to 450°F. Coat two 9-inch round cake pans with nonstick spray. Turn dough out onto a lightly floured surface. Knead dough lightly 4-5 times to incorporate the flour.
Roll dough to a thickness of ½ inch. Cut dough with a 2-inch floured cutter to form 12 biscuits. Place biscuits in one of the prepared pans. Gather remaining dough scraps, then gently roll out dough again. Cut 12 more biscuits and place in second pan.
Brush tops of biscuits with melted butter. Bake biscuits until lightly golden, 12 – 13 minutes.
Turn biscuits out of pans and serve warm.
Make-Ahead Directions:
This dough will keep for 2 – 3 days stored in the refrigerator. You even can cut the dough into rounds and place the rounds into the prepared pans. Cover biscuits and chill them up to 1 day before baking as directed.
Buttermilk Biscuit Option:
You can replace the cup of canned pumpkin puree with an extra 1 cup of buttermilk. Omit the pumpkin-pie spice. No matter what version you choose to make, these biscuits taste fabulous as a base for mini leftover turkey sandwiches!
Cinnaberry Butter:
Combine 1 stick unsalted butter (softened), 2 Tbsp. chopped dried cranberries, 2 tsp. sugar, ½ tsp. ground cinnamon, and ½ tsp. kosher salt in a bowl. Scoop mixture onto a piece of plastic wrap; roll wrap around butter to form a log. Twist ends of plastic wrap tightly to seal. Chill log in the refrigerator until butter is firm. Store butter, sealed, up to 2 weeks in the refrigerator or freezer.
Orange-Pecan Butter:
Combine 1 stick unsalted butter (softened), 2 Tbsp. chopped toasted pecans, 1 tsp. honey, 1 tsp. minced orange zest, ½ tsp. kosher salt in a bowl. Scoop mixture onto a piece of plastic wrap; roll wrap around butter to form a log. Twist ends of plastic wrap tightly to seal. Chill log in the refrigerator until butter is firm. Store butter, sealed, up to 2 weeks in the refrigerator or freezer.
This salad is a recipe from Stacie's grandmother (who is German). I'm seriously in love with this salad. It had the most amazing flavor! I agree with Sunny who said that it just looks like an ordinary salad, but tastes anything but ordinary!
German Family Salad
- 2 bunches of Romaine lettuce, chopped
- 1 large Gala apple cubed
- 1 ½ avocado cut up
- CCaesar or Garlic croutons
- pPine nuts
Dressing for German Salad:
o ½ cup olive oil
o 1/3 cup rice vinegar
o 2 T sugar
o 2 cloves garlic
o About ½ - 1 Tablespoon of “Season All” salt. (I use 1 + even a little more. It’s what makes it.)
o Pepper to taste
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