My wife has been the best thing for me. Not only because she is a great wife, but because she has introduced me to great food. She grew up on a farm in a small town of 700 in Montana. She and her sisters know how to cook a mean meal. On many occations, those meals have included pumpkin biscuits, which I never even knew existed until I married my wife.
This recipe is actually quite simple. I didn’t bake these scrumptious, melt-in-your-mouth, gems for years, because I was too intimidated. But, one time my wife wasn’t around when I needed to make them with some corn chowder for a sick friend. So, I made them on my own and realized that they, like buttermilk biscuits, are very easy to make.
2 1/2 cups flour
(note: never just scoop up your flour. It will compact and give you the wrong amount. Always shake from another cup into your measuring cup, then level it off.)
3 tablespoons packed brown sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup (one stick) butter
(Note: always use real butter. Margarine will NOT cut it.)
15 oz. can pumpkin