This lovely biscuit and butter combo is the result of another Whole Foods, Clash of the Cooks Challenge.  Ingredients for this week’s challenge included the following: Dark roast coffee beans, pumpkin puree, mesquite hot sauce, and Parmesan crisps.

I’d like to say that I’m pretty proud of this work of art. I never thought these ingredients would have paired so well together; but on the contrary, they all joined forces and added some major flavor to your average bread and butter.

The coffee butter is a personal feat, as I seriously doubted coffee grounds and butter would be a tasty condiment to a pumpkin biscuit.

Since the coffee beans are finely ground, they blend well with the softened butter and you won’t notice any grittiness. The honey adds a sweetness which pleasantly accompanies a warm biscuit like nobody’s business.

The hot sauce is optional, if a little spice ain’t your thang. But, hear me out, the mesquite flavor went really well with the coffee…almost like something you would find on a dry rub for the BBQ. Mmm zesty!

The pumpkin biscuit had a hint of coffee and spices, and was topped with salty and tangy crushed Parmesan cheese crisps, which helped balance the savory flavor of the biscuit and the sweetness of the coffee butter.

Try it. Do something different. Be adventurous and try coffee in your butter and cheese on top of your pumpkin biscuit.

Savory Parmesan Crusted Pumpkin Biscuits w/ Spicy Coffee Butter

Print Recipe!

Makes 12-14 mini biscuits

Biscuit Ingredients:

1 Tbsp baking powder

5 Tbsp cold butter, diced

3/4 tsp cinnamon

1/2 tsp ginger

1/2 tsp salt

1 Tbsp dark brown sugar

1 cup all-purpose flour

1 cup white whole wheat flour

1/2 cup milk, plus more for brushing tops

1/2 cup pumpkin puree

2 Tbsp dark brewed coffee or espresso

hot sauce, a few dashes

Parmesan crisps, crushed (or freshly grated Parmesan), for topping

Spicy Coffee Butter (see recipe below)

Directions:

Preheat the oven to 400 degrees.

Combine flours, baking powder, salt, ginger, cinnamon, and brown sugar in a large mixing bowl. Cut the chilled butter into the flour mixture using a pastry cutter, two knives or your hands (which I find is the best tool)  and work it until the mixture resembles coarse sand. Add the pumpkin and a few dashes of hot sauce and stir until just combined. In a small measuring glass, mix the milk and brewed coffee/espresso, so it helps to cool it down if necessary and add it to the dry/pumpkin mixture. Stir until the dough mixture clings together and is combined (adding a bit more milk if it seems dry).

Turn the biscuit dough out onto a lightly floured surface and knead several times, adding a pinch of flour if it seems sticky. Roll the dough out to about ¾ to 1 inch thickness. Using a small circular cutter (or a floured wine glass) cut biscuits out and transfer to a pizza stone or a parchment-lined baking sheet. Gather the scraps, gently knead together, and cut out biscuits until all the dough is used. Place biscuits 1 inch apart on the prepared baking sheet. Brush with a little bit of milk, and top with crushed Parmesan crisps or Parmesan cheese and bake until golden – 20-22 minutes. They are best served warm with softened coffee butter.

Coffee Butter Ingredients:

5 Tbsp butter semi-softened

3/4 tsp finely ground coffee

1/2-3/4 tsp hot sauce, (we used ___ mesquite)

1 Tbsp honey

Directions:

Place softened butter, finely ground coffee, hot sauce, and honey into a small bowl and mix well. Transfer to a small serving bowl and serve while soft. Butter will keep in fridge for a week or two. It is served best with biscuits at room temperature.

From the Little Yellow Kitchen,

Chrissy