Pumpkin Saffron Yeast Biscuits for #BreadBakers

Yeast Biscuits, Pumpkin BiscuitsIt’ time for #BreadBakers again and this month’s theme is Fall Breads, using the flavors of fall like apples, pumpkins and peppers. I went to a local upick farm a few weeks ago and in addition to other produce, came home with this batch of hot peppers. Some of them were used to make Picklese and this Roasted Red Pepper Salad, but there were still more to utilize before they went bad.

I wasn’t sure what to make for this month’s theme. Sweet quick breads kept on coming to mind but since I did a quick bread for last month’s #BreadBakers, I really wanted to do a yeasted bread this month. I had breakfast on my mind since I was thinking about this last month during the week when I was running a breakfast theme on the blog and then I thought there had to be a formula about for yeasted biscuits, even though it is traditionally a quick bread.

peppers -edit

A quick google search and a formula was easily found and after a few minor adjustments and additions, these fall themed biscuits were created using one of the peppers from my pepper stash I picked when visiting Alstede Farms a few weeks ago.

Saffron Pumpkin Buttermilk Yeast Biscuits

Prep Time: 50 minutes
Resting Time: 1 1/2 hours
Cook Time: 25 minutes
Yield: 9 biscuits

Ingredients:

  • 1 cup diced.pumpkin
  • 1 thinly sliced cherry hot pepper
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon instant yeast
  • 2 cups bread flour
  • 1 cup whole wheat flour
  • 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 1 1/2 cups buttermilk
  • a pinch of saffron
  • 3 tablespoons melted vegetable shortening (or lard/bacon fat)
  • 1/4 cup shelled pistacchios
  • 1 tablespoon heavy cream

Combine pumpkin, ginger and pepper. Toss with olive oil and salt. Roast in oven for 30 minutes.

Heat buttermilk in the microwave for 1 minute. Add saffron and leave for at least 10 minutes.

Spray a cookie sheet with non stick spray or use parchment paper, if desired.

Combine yeast, flours, sugar and salt.

Add buttermilk and shortening. Mix well to combine. Using dough hook attachment on an electric mixer, knead for about 5 minutes.

Continuing to use the dough hook attachment, knead in the roasted pumpkin and pistacchios.

Transfer to a lightly floured surface. Sprinkle some flour on top. The dough is quite wet.

Using your hands, pat the dough to about 1/2″ thick and cut out biscuits using a biscuit/cookie cutter.

Place on prepared cookie sheet. Cover with a towel and leave to rise for 1 1/2 hours. It won’t double in size but will get quite puffy.

dough -edit

Preheat oven to 400 F. Brush the tops with the heavy cream. Bake for 20-25 minutes, until golden brown.

biscuit in hand -edit

Notes:

Since I used instant yeast, the buttermilk can be at room temperature. If using dry active yeast, first leave the saffron in the warm milk. Then reheat milk to 110-115 F and proof yeast in the heated saffron buttermilk before adding to the flour.

While all the flavors in this biscuit help, I still felt it tasted a tad bit yeasty. I would reduce the yeast a wee bit next time.

Pumpkin Biscuits -edit

Great with some soft butter!

biscuits -edit

Pumpkin Saffron Yeast Biscuits

Prep Time: 50 minutes

Cook Time: 25 minutes

Yield: 9 biscuits

Ingredients

  • 1 cup diced.pumpkin
  • 1 thinly sliced cherry hot pepper
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon instant yeast
  • 2 cups bread flour
  • 1 cup whole wheat flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 1/2 cups buttermilk
  • a pinch of saffron
  • 3 tablespoons melted vegetable shortening (or lard/bacon fat)
  • 1/4 cup shelled pistacchios
  • 1 tablespoon heavy cream

Instructions

  1. Combine pumpkin, ginger and pepper. Toss with olive oil and salt. Roast in oven for 30 minutes.
  2. Heat buttermilk in the microwave for 1 minute. Add saffron and leave for at least 10 minutes.
  3. Spray a cookie sheet with non stick spray or use parchment paper, if desired.
  4. Combine yeast, flours, sugar and salt.
  5. Add buttermilk and shortening. Mix well to combine. Using dough hook attachment on an electric mixer, knead for about 5 minutes.
  6. Continuing to use the dough hook attachment, knead in the roasted pumpkin and pistacchios.
  7. Transfer to a lightly floured surface. Sprinkle some flour on top. The dough is quite wet.
  8. Using your hands, pat the dough to about 1/2″ thick and cut out biscuits using a biscuit/cookie cutter.
  9. Place on prepared cookie sheet. Cover with a towel and leave to rise for 1 1/2 hours. It won’t double in size but will get quite puffy.
  10. Preheat oven to 400 F. Brush the tops with the heavy cream. Bake for 20-25 minutes, until golden brown.

Notes

Since I used instant yeast, the buttermilk can be at room temperature. If using dry active yeast, first leave the saffron in the warm milk. Then reheat milk to 110-115 F and proof yeast in the heated saffron buttermilk before adding to the flour.

http://www.theschizochef.com/2015/10/pumpkin-saffron-yeast-biscuits-for-breadbakers/

Let’s take a look at the other Fall Flavors being shared today

BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

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