Biscuits like these are ridiculously easy to make. The pumpkin pie filling plays nicely with the smokiness of the pancetta and the sweetness of the shallots.
Recipe by Dan Clapson using a mystery ingredient – shallots – from a Chopped Canada challenge.
ingredients
directions
Preheat your oven to 375ºF.
Heat the canola oil in a medium pan on medium-high heat. Once hot, fry the diced pancetta until it is nice and crispy, about 2-3 minutes. Transfer to a paper towel to absorb any excess oil.
Place the sliced shallots into the same pan and fry for 2 minutes. Transfer to the same paper towel as the pancetta and let cool for a few minutes.
Next, in a large mixing bowl, whisk together flour, baking powder, pepper, sugar, salt and cayenne.
In a small bowl, whisk together cream, pumpkin and egg. Pour wet mixture into dry mixture, add in the pancetta and shallots and stir until a soft dough forms.
Place dough on a lightly floured surface, fold several times and roll out to a thickness of approximately 1-inch.
Cut into 8 equal pieces, place onto prepared baking sheet and bake for 18 minutes or until bottoms of biscuits are golden brown.