Pumpkin Honey Biscuits
(14 servings) Printable Version
Weigh or spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, pumpkin pie spice, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.
Combine buttermilk and honey, stirring with a whisk until well blended; add canned pumpkin. Add buttermilk mixture to flour mixture; stir just until moist.
Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5-inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Reroll dough into a (1/2-inch-thick) 9 x 5-inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400 degrees for 14 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.
Good traditional buttermilk biscuits with pumpkin and pumpkin pie spice to make them holiday-special. GREAT on Thanksgiving!!
Mr Breakfast would like to thank BurbankBaby for this recipe.
Recipe number 2947. Submitted 10/27/2010.
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