Start of pumpkin season
I saw this on my monthly Bisquick newsletter and wanted to try them as scones. I ended up making some of the changes listed in the reviews plus some of my own. I increased the canned pumpkin t...
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This week's installment of pumpkin.
Ingredients
Streusel
1/2 cup butter
3/4 cup Gold Medal® all-purpose flour
1/2 cup packed light brown sugar
3/4 teaspoon pumpkin pie spice
Glaze
1/3 cup maple syrup
2 tablespoons butter, melted
3/4 cup packed light brown sugar
3/4 cup chopped pecans
Buns
2 1/2 cups Original Bisquick® mix
1/3 cup milk
1/3 cup canned pumpkin (not pumpkin pie mix)
2 tablespoons granulated sugar
Directions
1 In 1-quart saucepan, melt 1/2 cup butter over medium heat. Stir constantly until butter turns a caramel brown color. Immediately remove from heat. Pour butter through strainer into a cup to remove blackened bits. Place cup in freezer to solidify butter.
2 When butter is solid, place it in medium bowl with remaining Streusel ingredients. Cut butter into mixture until crumbly; set aside.
3 Heat oven to 375°F. Lightly grease or spray 13x9-inch pan. In small bowl, mix maple syrup and 2 tablespoons melted butter; pour evenly in bottom of pan. Sprinkle with remaining glaze ingredients.
4 In large bowl, stir Bun ingredients until dough forms. Place dough on surface lightly sprinkled with Bisquick mix. Knead to smooth dough, about 10 turns. Roll out dough to 15x9-inch rectangle. Sprinkle dough with streusel. Roll up dough tightly from one long side; pinch seam to seal. Use sharp knife to cut dough into 12 equal slices. Place cut side down in pan; sprinkle with any extra streusel that falls out.
5 Bake 23 to 25 minutes or until golden brown. Immediately turn pan upside down, releasing buns onto serving plate; spoon any extra glaze that sticks to pan over buns. Serve warm.
Ingredients
Streusel
1/2 cup butter
3/4 cup Gold Medal® all-purpose flour
1/2 cup packed light brown sugar
3/4 teaspoon pumpkin pie spice
Glaze
1/3 cup maple syrup
2 tablespoons butter, melted
3/4 cup packed light brown sugar
3/4 cup chopped pecans
Buns
2 1/2 cups Original Bisquick® mix
1/3 cup milk
1/3 cup canned pumpkin (not pumpkin pie mix)
2 tablespoons granulated sugar
Directions
1 In 1-quart saucepan, melt 1/2 cup butter over medium heat. Stir constantly until butter turns a caramel brown color. Immediately remove from heat. Pour butter through strainer into a cup to remove blackened bits. Place cup in freezer to solidify butter.
2 When butter is solid, place it in medium bowl with remaining Streusel ingredients. Cut butter into mixture until crumbly; set aside.
3 Heat oven to 375°F. Lightly grease or spray 13x9-inch pan. In small bowl, mix maple syrup and 2 tablespoons melted butter; pour evenly in bottom of pan. Sprinkle with remaining glaze ingredients.
4 In large bowl, stir Bun ingredients until dough forms. Place dough on surface lightly sprinkled with Bisquick mix. Knead to smooth dough, about 10 turns. Roll out dough to 15x9-inch rectangle. Sprinkle dough with streusel. Roll up dough tightly from one long side; pinch seam to seal. Use sharp knife to cut dough into 12 equal slices. Place cut side down in pan; sprinkle with any extra streusel that falls out.
5 Bake 23 to 25 minutes or until golden brown. Immediately turn pan upside down, releasing buns onto serving plate; spoon any extra glaze that sticks to pan over buns. Serve warm.
