Pumpkin Saffron Yeast Biscuits
Servings: 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
- 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.
- 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.
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