This might literally be one of the best Thanksgiving side dishes yet. I know, it has a lot of competition, like my moms stuffing which is absolutely heavenly and I will be demanding the recipe so I can post it here. But I love how unique they are. I’ve had sweet potato rolls, which are a special request that come out to us from Cape Cod. They are light and more delicious than most dinner rolls. But these pumpkin rolls are dense, and sweet and salty and when paired with butter and honey, it’s literally perfect. I love how autumnal they are in color and flavors. I would even go so far as to suggest adding in some pumpkin spice (yea I said it!) Or cinnamon and freshly grated nutmeg to bring out the seasonal flavors a bit. What’s more, since there is pumpkin in it you are basically eating vegetables. It’s another super easy side that comes together fairly easy. I Will say my dough was incredibly sticky, and it required a lot of delicate handling and additional flour to get it to be workable. But once you get the biscuits in the oven, the magic happens.
- Preheat your oven to 450 degrees F. In a large bowl, whisk together your flour, brown sugar, baking powder, and salt. Add in cubed butter. Using your fingers, work the butter into the dough so that it resembles coarse crumbs.
- In a small bowl, whisk together the pumpkin puree and buttermilk. Stir into dry ingredients, just until a soft dough forms. Turn onto a generously floured work surface. Pat dough into 1 inch thick round. Using a 2 inch round cutter, stamp our biscuits. Arrange on prepared baking sheet - I use silpat baking mats - brush tops with melted butter and sprinkle with coarse salt.
- Bake 12-15 minuted, or until golden brown. Serve warm or at room temperature with butter and honey.