Ingredients

• 1 ½ cups all-purpose flour
• 1 tbsp cinnamon (for warm spice + depth)
• 1 tbsp baking powder
• ½ tsp salt
• 4 tbsp cold unsalted butter (cubed)
• ¼ cup cold bacon grease or butter (optional but adds smoky richness)
• ½ cup cold buttermilk (plus splash if needed)
• ⅓ cup pumpkin purée (or butternut squash, sweet potatoes, or other winter squash like acorn or kabocha squash)
• ½ cup shredded sharp cheddar cheese
• ⅓ cup cooked crumbled bacon
• ¼ cup Ronnie’s Giardiniera, finely chopped (drain well on paper towels)
• 1 tbsp melted butter + pinch cinnamon (for final brushing)
  

Instructions

1. Preheat oven to 425°F. Place your small cast-iron skillet in the oven while it heats.
2. Mix dry ingredients: In a large bowl, whisk flour, baking powder, salt, and Dust & Bloom Holiday Edition.
3. Cut in fats: Add butter and (optional) cold bacon grease. Cut in with a pastry cutter or fork until pea-sized crumbs form.
4. Add wet ingredients: Whisk pumpkin purée and buttermilk together, then pour into flour mixture. Stir just until combined — it should be a shaggy dough.
5. Fold in flavor: Gently mix in cheddar cheese, bacon, and chopped Ronnie’s Giardiniera. The dough should look speckled with orange pumpkin and bright veggie bits.
6. Create flaky layers: Turn onto a floured surface, pat out gently, fold in half twice, then pat to ¾-inch thickness. Cut into mini rounds (shot glass works great).7. Bake in cast-iron: Remove your hot skillet, melt a little butter in the bottom, and place biscuits snugly together. Bake 14–16 minutes, until puffed and golden.
8. Finish: Brush warm biscuits with melted butter, Dust & Bloom spice, and a sprinkle of bacon. 

This recipe was prepared by @farmacyrevolution_