Honey Pumpkin Biscuits

By wing118677

Honey pumpkin biscuits are perfect for an autumn breakfast, or anytime you are craving that pumpkin flavor! Serve with honey butter or apple butter.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon baking powder
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• One pinch of ground cloves
• 4 tablespoons unsalted butter
• 1/3 cup pumpkin purée
• 6 tablespoons honey
• 3/4 cups buttermilk*

Details

Servings 8
Preparation time 15mins
Cooking time 30mins
Adapted from windowontheprairie.com

Preparation

Step 1

Preheat oven to 425° F.

In a large mixing bowl, combine the flour, salt, baking powder, and spices. Set aside.

In a medium mixing bowl, whisk together the honey, pumpkin, and buttermilk until well blended. Set aside.

Cut the butter into the flour mixture until it is the size of small peas. Add the pumpkin/honey/buttermilk mixture and stir with a fork until just combined. Dough will be very sticky.

Liberally flour your work surface and turn the dough out of the bowl. Sprinkle top of dough with flour and pat out into a rectangle about an inch thick. Add more flower if the dough sticks to your hands. Carefully fold dough in half and rotate clockwise 45 degrees. Pat out and rotate two more times adding more flour if sticky. Finally, pat dough out about 1 inch thick.

Cut with a 2.5 inch biscuit cutter or glass, being careful not to twist the cutter. Take all scraps and form a ball. Press it out with your hands and fold over a couple times. Pat out until 1 inch thick and cut. Place biscuits on a lightly greased baking sheet, touching.

Bake 10 -13 minutes until puffed and just barely starting to brown. Take pan from oven and remove biscuits to a bowl lined with a kitchen towel.

*If you don’t have any buttermilk on hand, just stir 3/4 teaspoon lemon juice or white vinegar into 3/4 cup milk and let stand for 10 minutes.