This year’s Pumpkin Pie was made with a Kabocha squash stored from last summer’s garden. Conveniently, there was a half of a squash waiting to be baked for pumpkin pie filling in the fridge. After it was covered with aluminum foil and baked in a pan with an inch of water, it came out a rich orange, very moist and sweet. It made exceptional pumpkin pie!! While I often make these biscuits with canned pumpkin, this time I decided to make them with the leftover baked squash.
These biscuits were ideal along side the Spinach Tortellini and Turkey Soup, previously posted.
And here is how you make them-
1 1/4 cups whole wheat pastry flour
1 1/4 cups unbleached white flour
3 tablespoons coconut sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 cup coconut oil at room temperature and solid
1 – 15 oz can unsweetened pumpkin
Preheat oven to 400 degrees. Grease a cookie sheet or line your cookie sheet with parchment paper.
In a large bowl, stir the flours, coconut sugar, baking powder, sea salt, and spices.
With a pastry blender or 2 knives, cut in the coconut oil until mixture looks like cornmeal.
Stir in the pumpkin (or in this case squash) and mix until you form a soft dough.
On a well-floured surface, with well floured hands, pat the dough to 1/2 inch thick.
Using a floured sharp knife cut out 2 – inch-square biscuits. Place them on the cookie sheet on the middle rack of your oven. Bake the biscuits for 15 – 20 minutes (because they are already brown, you may need to break one open to see if they’re done). Serve hot or at room temperature. Makes 16 – 18.