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I’ve been on a big baking spree lately, and a lot of it has involved pumpkin. I hope you guys don’t mind! I’m certainly having fun with it! 🙂 I have more pumpkin-y plans to come, too! But anyways, these biscuits… I knew I had to make them as soon as I saw them. They were such a wonderfully tasty looking idea! And they didn’t fail. Spiced, pumpkin-y goodness, and absolutely amazing when they’re fresh out of the oven. There’s something about fresh baked goods that is just so delicious!

They make a great bread side at dinner, or have them with breakfast. So if you still feel up to being in the kitchen after Thursday, please give these a try!Pumpkin Biscuits
Yield: 6-8 biscuits

2½ cups unbleached all-purpose flour
1 tablespoon baking powder
2 tablespoons brown sugar
¾ teaspoon salt
½ teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
5 tablespoons cold butter, cubed
¾ cup pumpkin puree
½ cup buttermilk
2 tablespoons honey

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

In a medium bowl, combine the pumpkin, milk, and honey; set aside.

In a large bowl, whisk together the flour, baking powder, brown sugar, salt, and spices. Cut in the butter using a pastry blender.

Pour the wet ingredients into the dry ingredients and stir until the mixture holds together. Knead lightly on a floured surface, adding extra flour if needed. Using your hands, pat the dough out to 1-inch thickness then use a 2-inch biscuit butter to cut the dough into circles. Re-roll the scraps as needed until all the dough is used. Place the biscuits on the prepared baking sheet.

Bake for 14 minutes or until golden brown. Serve warm.

Source: Adapted from Sugarcrafter

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