Fall Inspiration in the Kitchen at Brewster by the Sea

by Elizabeth Newcomer, Innkeeper

Fall is officially here on Cape Cod and with a view like this out of the inn’s kitchen, how can I not think about fall menu items??

Higgins Windmill Drummer Boy Park

I draw inspiration from many sources including my favorite cookbooks, dining experiences, Pinterest and many food blogs/instagram accounts. One of my absolute favorite places to search for new ideas is the food blog Food52 because the site has a ton of unique recipes that I can modify to make them work for the inn’s breakfasts. Recently I tried a recipe for Honey Pumpkin Biscuits because after all, it is fall and what better ingredient to use than 100% organic pumpkin puree to add a touch of seasonality to our breakfasts? They were super easy to make and turned out perfectly!

Honey Pumpkin Biscuits

Easily made the day before and I definitely recommend serving with a whipped honey or cinnamon butter! Check out the recipe below!

Honey Pumpkin Biscuits
Recipe type: Breakfast
Cuisine: Seasonal
Serves: 10
Warm, spiced and flecked with sea salt, these honey sweetened pumpkin buttermilk biscuits are the perfect way to greet a brisk fall morning.
  • 2 cups all purpose flour
  • 1 teaspoon flaky sea salt
  • 1 tablespoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1 pinch ground cloves
  • 4 tablespoons unsalted butter (cold)
  • ⅓ cup pumpkin puree
  • 6 tablespoons honey
  • ¾ cup buttermilk
  1. Heat oven to 425 degrees F.
  2. In a mixing bowl combine the flour, salt, baking powder and spices.
  3. In a glass measuring cup combine & whisk the pumpkin, honey and buttermilk.
  4. Cut the butter into the flour mixture using your fingers, two knives or a pastry cutter until pieces are pea size.
  5. Stir all but the last ¼ cup of the buttermilk mixture in with a fork just to combine. If mixture seems dry, add the additional ¼ cup. It should be a sticky dough.
  6. Turn dough out onto a well floured work surface. Dough will be sticky. Sprinkle top of dough with flour, and pat into a rectangle, fold in half, rotate clockwise, pat back out and fold again. Repeat this once more, and then gently pat the dough out to about 1-inch thick.
  7. Line baking sheet with parchment and cut biscuits (10) from dough. You can either make them rectangles or use a 2.5 inch biscuit cutter.
  8. Bake for 10-13 minutes until puffed and cooked through.


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: