r eci p e b ox
Selling and supporting the
Agricultural Reserve for over 30 years.
Pumpkin Ginger
Sourdough Biscuits
experience equates advantage!
INGREDIENTS
2-3 cups of flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon ground ginger
1/3 cup cold butter
1/2 cup sourdough starter*
1/2 cup pumpkin puree
1/4 cup pure maple syrup
The recipe for these light,
slightly sweet biscuits was
Toni Koerber f Member of Luxury Alliance Group
created by Mary Kingsley
of LadyFarmer.com. They
are easy to make and will
www.tkhomes.com f [email protected]
Cell:(301) 802-6770 f Office:(301) 299-6000
add the perfect fall flavor
to any meal!
• Preheat oven to 350 degrees and line a baking sheet with
parchment paper.
• Mix 1 cup of the flour and the remaining dry ingredients
together. Mix well. Set aside the remaining flour until later.
• Cut in the butter until mixture is dry and crumbly. Add in
the sourdough starter, pumpkin puree and maple syrup.
Stir until ingredients are mixed well.
• Begin adding remaining flour 1/2 cup at a time until
dough forms into a soft ball. Knead gently until it is no
longer sticky, adding small amounts of flour as necessary.
Depending on the type of flour you use you might not
need all three cups to get a soft, pliable ball.
• Pinch off 12 pieces of the dough (approximately 1.5”) and
place evenly on the parchment paper
• Bake at 350 o for about 25 minutes or until the top is
crusty and golden brown.
* Sourdough is a fermentation called a “starter” that when added to bread
dough, allows it to rise naturally. The bacteria in sourdough help to break down
the proteins, including gluten, making the bread more nutritious and lowering
its glycemic effects. For more information, including how to get your own
starter, please visit our website. We’ll be including a class on sourdough at
our Slow Living Retreat, November 15th-17th! Full details at ladyfarmer.com.
plenty I autumn harvest 2019
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