I may be jumping the gun a bit with this post. I know fall hasn’t officially arrived yet, but I’m ready for some fall flavors. It’s interesting every year to observe my cravings following the change of seasons. During warm weather seasons, I’m drawn to lighter fare, like salads, veggies, and chicken, and fish. Cooler weather finds me craving soups, stews, and casseroles.
When you grow up in the deep South, biscuits are in your DNA. My growing up years saw the advent of convenience food. Everything was packaged, processed, and easy to prepare. I’m sure I ate my fair share of canned biscuits at home, but at my grandmother’s house, where we ate regularly, I could always look forward to homemade ones.
- 12 tablespoons unsalted butter, separated
- 2 1/4 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 cup chopped walnuts
- 3/4 cup low-fat buttermilk
- 3/4 cup canned pureed pumpkin, plus 1 tablespoon for the glaze
- 2 tablespoons maple syrup
- 1 1/2 teaspoon vanilla extract, separated
- 1 cup confectioners sugar, sifted
- 3 tablespoons half and half (or milk)