I’ve never made biscuits before, so this one was a bit challenging for me. I didn’t roll the dough out thick enough for the first batch, but they still tasted good. I made smaller biscuits, so I re-rolled the scraps to make thicker ones. The butter was great on them. It was a joint effort with me and Dino to take to our supper club tonight. The citrus theme was great!
Pumpkin Biscuits with Orange-Honey Butter
2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ cup chilled butter, cut into small pieces
¾ cup fat-free buttermilk
½ cup canned pumpkin
¼ cup Orange-Honey Butter
Preheat oven to 450º.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 6 ingredients (flour through nutmeg); cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Combine buttermilk and pumpkin; add to flour mixture, stirring just until moist. Turn the dough out onto a lightly floured surface; knead lightly 5 times. Roll dough to about 1/2-inch thickness. Cut into 12 biscuits with a 2 1/2-inch biscuit cutter. Place the biscuits on a baking sheet coated with cooking spray. Bake at 450° for 11 minutes or until golden. Serve warm with 1/4 cup Orange-Honey Butter.
1/2 cup butter, softened
1/2 cup honey
1/2 teaspoon grated orange rind
Combine all ingredients in a medium bowl, and beat with a mixer at medium speed until well blended.
MacGourmet Rating: 4 Stars