Pumpkin Cranberry & Apple Biscuits

The introduction to fall has been an interesting one. I mean typically, I don’t even pay attention to the change of the seasons until I become annoyed by the reaction of my allergies to the first pollen breeze, chill of wind upon my face or warmth of sun upon my car seats. All of these things an indication that the season has changed and we are walking into a new cycle of life. One where our blankets fall from the attics and our heaters blow the dusts of summers neglect away. Pumpkin Cranberry & Apple Biscuits: Recipe by The Local Forkful

Pumpkin Cranberry & Apple Biscuits: Recipe by The Local ForkfulPumpkin Cranberry & Apple Biscuits: Recipe by The Local ForkfulI have to admit there is a soft spot in my heart for the fall. I adore the quilt of colors brought to us by the leaves aging. The rustling and crunch of your feet in the grass conjuring yesteryear’s thoughts of s’mores and diving into mountains of raked leaves.

I was sitting in the waiting room while my wife was in surgery when I thought of these biscuits. Her parents and I fretting on the inside but doing our best not to let it show. I was holding on tight to a cup of hot chocolate mixed with coffee that I swear never left the cup no matter how much I drank. Oh, hospitals and those small styrofoam cups that remind you so coldly of where you are. When will they ever learn?  Pumpkin Cranberry & Apple Biscuits: Recipe by The Local Forkful

Pumpkin Cranberry & Apple Biscuits: Recipe by The Local ForkfulJenna’s been having an ovarian cyst issue that required moving along with some other abdomen problems due to a botched surgery from our past. We were told post-surgery that they found scar tissue from that surgery and a couple of fibroid that needed to be removed. If that wasn’t enough the doctor with this look of discontent said, ” if we were thinking of having children we would need to do so sooner than later.” (Well, good morning to you too.) was the initial thought that jumped into my head, but this wasn’t the doctors fault and we were already aware that the road to having children would not be that of an easy one. And this is OK with us. God has his own divine timing and though we are often impatient in waiting for things to unfold. We’re good with just enjoying each others company until then.Pumpkin Cranberry & Apple Biscuits: Recipe by The Local Forkful

Pumpkin Cranberry & Apple Biscuits: Recipe by The Local ForkfulDon’t ask me what the correlation between scary waiting rooms and biscuits have to do with each other because I honestly don’t know. But I knew I had no idea of what to take to Nashville Food Bloggers CSA Potluck the following Sunday. And maybe this is what my brain does when in uneasy situations. It goes directly to the chamber of comfort foods I have stored away in my mind. These biscuits were practically an experiment of sorts.

I found the recipe on a farmgirl’s dabbles for Pumpkin Biscuits with Candied Ginger. And I’m not good at simply making a recipe without a few minor changes, not always for the better, but you gotta try. So any-who, once I put my spin on them, they were no longer the same. If you make these biscuits you’ll get a heartier biscuit that’s somewhere between sweet and savory. Which I believe will make them the perfect appetizer, bread with dinner or even dessert with a little bit of your favorite flavor of cream cheese. Also recommended by the original recipe, a little honey butter, I concur.Pumpkin Cranberry & Apple Biscuits: Recipe by The Local Forkful

What are some of your favorite fall baking recipes and how do you keep them interesting? I’d love to hear from you.

Pumpkin Cranberry & Apple Biscuits
adaptation via A farmgirl’s dabbles

2 c. all-purpose flour
1 T. baking powder
1 tsp. cinnamon
2 T. pumpkin pie spice
1 tsp. Kosher salt
6 T. chilled butter (cubed)
1/2 c. buttermilk
3/4 c. canned pumpkin puree (not pre-spiced)
3 T. Honey
2 T. chopped candied ginger
1/2 c. chopped apples
1/2 c. dried cranberries


1.Preheat oven to 375 and spray or butter cookie sheet. set aside.
2.Add flour, baking powder, salt, and spices and whisk together. Cut in the butter with a pastry blender until it resembles coarse cornmeal. Place in the refrigerator to chill about 15-20 min.
3. Combine apples, cranberries, pumpkin, buttermilk,and ginger in a bowl and combine. Add this mixture by the heaping spoonfuls until you have a tacky dough that forms a ball.

Side Note: it is essential that you do not move too fast. Slowly work the dry and wet ingredients together without over-mixing the batter. This is the key to happy, fluffy biscuits.

4. There is no kneading or rolling unless you want the perfectly shaped round biscuits. I went with the drop biscuit method. I used a 3/4 fluid oz scoop which will roughly be about an ounce of dough per biscuit.
5. Leave a 1/2 an inch of space between the biscuits. Bake for about 6-8 minutes. Due to their size they won’t take long to cook, but like I always say. “No two ovens are the same.” so you be the judge. I hope you enjoy.

Side Note: In the photos you’ll see that I sprinkled brown sugar on a few and some kosher salt on others. Just for a bit of added flavor.

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Gluten Free Biscuits

You might remember me telling you about my wife being gluten-free due to post-transplant wackiness. As we continue to explore the gluten-free world I intend on sharing some of our favorite recipes along the way.

When you can find substitutions for southern classics that are still delicious, it’s a plus in my book. I don’t desire to live without biscuits and nor should anyone because of celiac disease or a lifestyle change. Gluten free biscuits: recipe by The Local Forkful

Biscuits are a southern dinner table staple that I don’t believe will go away anytime soon and why would you want them to? The crispy, flaky skin encasing that fluffy pillowy center can do all but solve world hunger. But then, again, it might be worth a try so bake away friends. Lets show the world what they’ve been missing.Gluten free biscuits: recipe by The Local Forkful

I recollect biscuits being a regular fixture at our dinner table as kids growing up and they all differed depending upon whose house you visited. At my grandmothers you would be greeted by the lard and butter combo biscuits that just barely met the top of the cast-iron skillet. You know the ones holding on to so much grease that they have a light sheen on the top. If you ventured to our home you could easily be met with a sheet pan of Pillsbury buttermilk biscuits. Which I was okay with. But if my mom wasn’t putting in twelve-hour days at the hospital then you might be lucky enough to find grandma’s recipe on the range.Gluten free biscuits: recipe by The Local Forkful


2 cups Gluten Free Pantry All Purpose Flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
2 tablespoons granulated sugar
1/3 cup chilled butter cubed
1 medium egg
3/4 cup almond milk


1. Preheat oven to 375. Place the first five ingredients in to a bowl. One large enough so that you don’t lose the ingredients. I like to lightly whisk all of my dry ingredients together.
2. Create a well in the center of the mixture and add cubed butter. Using both hands, pinch your butter and flour together until get grainy pea size balls forming.
3. Slowly add in your almond milk until dough begins to form. You should be able to use most of the milk. The mixture should be able to hold together.
4. Pull mixture onto floured surface. Roll your dough out into 1/2 an inch thick and cut your circles. if you don not have a biscuit cutter a mason jar or both ends of a canned food item will work fine. Just be sure to sprinkle some flour on it.
5.Let your biscuits bake for 15-20 minutes. They only took about 16 minutes my oven which runs higher. So gauge for yourself, no two ovens are alike.

Side Note: The wife and I enjoyed these biscuits with pepper gravy and they were delicious. But because this recipe is slightly sweetened, but not overwhelmingly so. These biscuits will also be great for dessert with some macerated fruit and Chantilly cream.Gluten free biscuits: recipe by The Local Forkful