Butterfinger® Pumpkin Biscuit Popovers
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Bake with Butterfinger®
It’s no secret, October is my favorite month: It’s my birthday...on Halloween! I have been biting my tongue in anticipation of sharing this BRAND NEW BISCUIT RECIPE, because of all the thousands of biscuits I have made, this one might be my best yet!
I am so excited to partner with Butterfinger® to introduce crispety, crunchety and peanut-buttery Butterfinger® Pumpkin Biscuit Popovers. They are THE indulgence we’ve all been looking for, especially this year. If you’re a pumpkin lover or baker, looking for that new, fun, foolproof breakfast, snack or treat, this recipe is for you.
Although Halloween is going to look a little different this year, we can still celebrate together and have some fun. Biscuits, my birthday and America’s favorite chocolate bar. Who needs a cake when we now have Butterfinger® Pumpkin Biscuit Popovers!?
SERVING SIZE: 8-10 PREP TIME: 45 mins COOKING TIME: 1 hr
Ingredients
For the biscuits:
1 stick salted butter
½ teaspoon vanilla extract
¼ teaspoon almond extract
1 cup light brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅔ cup full fat buttermilk
⅓ cup canned pumpkin
2¼ cups all-purpose flour
1½ tablespoons baking powder
1 teaspoon baking soda
½ teaspoon sea salt
1 stick salted butter, very cold
⅔ cup chopped Butterfinger bar
2 tablespoons butter, melted
For the topping:
1 cup dark or bittersweet chocolate chips (need guidance by brand)
2 tablespoons coconut oil
¼ teaspoon vanilla extract
¼ teaspoon sea salt
⅓ cup finely chopped Butterfinger bar
Directions
Preheat the oven to 375°F. Place the rack in the center of the oven.
Melt 1 stick of butter in a small GreenPan skillet over medium-low heat, then stir in the vanilla and almond extracts. Set aside.
In a small bowl, mix together the brown sugar, cinnamon and nutmeg. Whisk together the buttermilk and canned pumpkin in a large measuring cup.
Whisk together the flour, baking powder, baking soda and salt in a large, shallow bowl. Place a box grater in the bowl and grate the cold butter into the flour mixture. Using your fingers, shake the grated pieces of butter into the dough to evenly disperse.
Make a well in the center of the dry ingredients. Add the buttermilk and pumpkin mixture. Gently bring the dough together with a rubber spatula or scraper. If it’s still a bit too dry, add more buttermilk one tablespoon at a time until a dough forms that is soft but not too sticky.
Lightly dust a clean surface with flour. Roll the dough into a thin rectangle about 16”x12”, with the long side facing toward you. Using a pastry brush, brush the dough all over with the melted butter mixture, then sprinkle with the brown sugar mixture from edge to edge. Scatter the chopped Butterfinger evenly across the top of the dough.
Roll the dough like a jelly roll, starting with the long edge facing toward you, being sure to roll firmly but not tightly. Using a sharp knife, cut the roll into 12 even slices. Lightly pat each slice, cut side up, between the palms of your hands, so that each roll is about 2 inches wide and can comfortably fit into the wells of the muffin pan.
Lightly spray the muffin pan with vegetable oil and fill each well with the prepared biscuit popovers, cut side up, then brush the tops with the 2 tablespoons melted butter. Place in the refrigerator to chill for 20 minutes.
Just before putting in the oven, turn the oven up to 400°F. Bake 20-25 minutes or until the popovers are risen and golden brown on top.
While the biscuit popovers are baking, make the chocolate glaze. Place the chocolate chips into a microwave-safe bowl and microwave for 1 minute, or until melted. Whisk in the coconut oil, vanilla extract and salt and set aside.
When the biscuit popovers are done, transfer to a wire rack to cool for five minutes, then remove from the pan to cool for a further 10 minutes. Dip the tops of each biscuit popover in the chocolate glaze, then sprinkle the finely chopped Butterfinger bar over the top.
Serve immediately.
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