The other day I was reading one of my favorite blogs and ran across a recipe that I had to make with all the cold weather we are experiencing in the Panhandle lately. Her biscuit recipe is the only one that I make to this day because I swear that they taste just like my grandmothers recipe; and I've tried hundreds to find a replica since her version passed away with her years ago. So when I saw that she put out another version of her fabulous biscuits and put it on top of a pot pie, well I made them as soon as the weekend rolled around. I love the Minimalist Baker and I know that you will too, if you don't already. That is where this recipe was adapted from. I've made it allergy friendly for all too love!
Scroll down for a printable version.
What do you need?
1 cup buttermilk
2 ¼ cup flour
1 tablespoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
¼ cup pumpkin puree
pinch ground cinnamon and nutmeg
4 tablespoons butter, COLD - I stash mine in the freezer for a few minutes
1 teaspoon dry sage
2 tablespoons olive oil
¾ cup chopped yellow onion
2 cloves chopped garlic
salt and pepper to taste
¼ cup flour
¼ cup milk
1 cup beef broth
1 cup chicken broth
1 cup peeled potatoes, diced small
½ cup acorn squash, diced small
½ cup carrots, diced small
1 tablespoon Thyme
What do you do?
1. Preheat oven to 450 degrees.
2. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and a dash of salt. Cook until the onions are translucent.
3. Add the flour and stir with a whisk. Slowly whisk in the broth. Add the milk, thyme, and vegetables.
4. Cook until the sauce has thickened.
5. While the sauce is thickening up, prepare the biscuits.
1. Mix the flour, salt, baking soda, baking powder, cinnamon, sage, and nutmeg in a large bowl.
2. In a small bowl whisk together the pumpkin and buttermilk.
3. Using a pastry cutter to combine the butter and flour. You are looking for a wet sandy mixture.
4. Add the pumpkin milk mixture and combine.
5. Drop onto a flour surface and fold the dough onto itself 3 or 4 times, until combined. Do not fold too much or you'll have a tough biscuit!
6. Shape into a inch thick disc and use a biscuit cutter to cut into 9 biscuits. You'll have to reshape after making a couple. Still folding back together as little as possible.
1. Divide the pot pie mix between 4 large ramekins and top with one biscuit and two halves. At least that is what it took to cover the top of my pot pies.
2. Place your ramekins on a baking sheet and place in the oven. Bake for 14-18 minutes or until the pot pie is bubbly around the sides of your biscuits and the biscuits are cooked through.