I don't make breakfast much in our house, so this is a rare occasion to have a breakfast post. Yesterday we bought a jar of pumpkin butter at an apple orchard and I needed an excuse to try it today. I thought it would be great on warm biscuits, so I tried this recipe from the Paula Deen Celebrates cookbook. They were good, but I think mine turned out a little dry. I may have used too much flour as I was patting the dough out to cut it. I've never had pumpkin butter before, but it's pretty tasty!
I made Aaron a breakfast sandwich with a biscuit, thin chorizo patty, fried egg, and cheese.
Update: I made these again and now love this recipe. I only made 1/2 batch and I used 1 cup of bread flour (with baking powder & salt), 1/3 cup of buttermilk substitute, 1/4 cup shortening, and 2 tablespoons of butter. I completely forgot the sugar, as I tried to make it from memory. They were soooo good. Reminds me of the frozen grands biscuits!
2 c. self rising flour (I don't have this, so I made my own using 1.5 tsp baking powder and 0.5 tsp salt PER CUP of flour)
2 tsp. sugar
1/2 c. vegetable shortening
2/3 c. buttermilk (I subbed milk/vinegar)
1. Preheat oven to 450 degrees.
2. In a bowl, combine the flour and sugar. Using two knives (or food processor), cut in the shortening until it's combined. Add the buttermilk and stir until mixed. The dough will be very moist. (Mine wasn't...)
3. Using a floured board and floured fingers, pat the dough into a 1/2 inch thickness. Cut the dough with a knife (I used a drinking glass) into 12 biscuits. (I only got 10). Bake on an ungreased baking sheet for 10-12 minutes, until the tops are lightly browned.