Directions

1. To make the pumpkin puree, cut pumpkin into small pieces and cook in a pot on the stove on medium heat till it’s soft. Add just a little bit of water in the pot to cover it’s bottom. Stir the pumpkin once in a while to make sure it all cooks the same. I usually do not add salt or any other spices when cooking the pumpkin. That way I get pumpkin puree, which I can use for both, sweet and savoury dishes.
2. When the pumpkin is soft, blend it till it’s smooth and without any lumps. Cool the pumpkin puree completely before making the quick breads.
3. Set the oven to heat to 220° C or 465° F and prepare the baking tray by putting either a silicone baking mat or a piece of parchment paper in it. Dust it with a little bit of flour.
4. Sift flour in a bigger bowl and add to it the baking powder and salt. Mix to combine.
5. Grate or crumble the cold butter in the bowl with the flour. Grating will help to keep the butter cold as the butter will soften quickly if crumbled with hands. Mix the butter with the flour using a fork.
6. Add the cold pumpkin puree and combine it with the flour and butter.
7. Sprinkle the kitchen countertop with some flour, remove the dough from the bowl and mix it on the kitchen countertop. Add more flour gradually, spoon by spoon, till the dough is no more sticky and can be handled to shape the quick breads. Instead of kneading, I fold the dough to avoid warming it and melting the butter.
8. Flatten or roll the dough a few centimetres thick and shape the biscuits. I use cookie cutters, sharp edges down to cut the biscuits by pushing down and gently removing the cookie cutter without twisting it.
9. Arrange the biscuits on the baking tray leaving a little bit of space between them as they will grow while baking. Bake the biscuits for about 10 to 15 minutes till they start to lightly brown.
10. Remove from the oven and let them cool on the baking tray for a few minutes. And enjoy!