Pumpkin-Parmesan Biscuits

Ingredients

• 1 tablespoon double-acting baking powder 
• 1 stick butter unsalted diced cold melted for brushing
• 0.5 cup pumpkin pure canned
• 2 cups flour for dusting all-purpose plus more
• 0.3 cup heavy cream 
• 1 teaspoon kosher salt 
• 0.3 teaspoon nutmeg freshly grated
• 2 tablespoons parmesan cheese finely grated
• 1 tablespoon sugar 

Equipment

• bowl
• baking sheet
• baking paper
• oven
• whisk
• rolling pin

Directions

1. Preheat the oven to 400 degrees F; line a baking sheet with parchment paper.
2. Whisk the flour, baking powder, sugar, salt and nutmeg in a large bowl.
3. Whisk in 1 tablespoon parmesan.
4. Add the diced butter and work it in with your fingertips until the mixture looks like coarse crumbs.
5. Mix the pumpkin and cream in a small bowl and pour over the flour mixture.
6. Mix with your hands or a fork to make a soft dough.
7. Turn the dough out onto a lightly floured surface and roll out into a 3/4-inch-thick rectangle using a floured rolling pin.
8. Cut out biscuits using a 2-inch-round cutter and arrange about 2 inches apart on the prepared baking sheet.
9. Brush the tops with melted butter and sprinkle with the remaining 1 tablespoon parmesan.
10. Bake until golden, 15 to 20 minutes.
11. Transfer the baking sheet to a rack and let the biscuits cool slightly before serving or cool completely and freeze (see Cook's Note).
12. Photograph by Con Poulos