These flaky biscuits are made with real pumpkin and fall spices. Spread with homemade cinnamon honey butter for a jaw-droppingly delicious addition to your meal!
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Ingredients
For the Pumpkin Biscuits
2cupsall purpose flour
½tspsalt
2 ½tspbaking powder
¼tspground ginger
¼tspallspice
¼tspfreshly ground nutmeg
5tbspbutterchilled
⅓cupbuttermilk
¾cupcanned pumpkinnot pumpkin pie filling
3 tbsphoney
For the Cinnamon Honey Butter
4tbspbutterroom temperature
1tbsphoney
¼tspvanilla extract
¼tspground cinnamon
Instructions
To make the biscuits:
Preheat oven to 400ºF. Line a large baking sheet with parchment paper and set aside.
In a large bowl, combine flour, baking powder, cinnamon, ginger, allspice, nutmeg, and salt. Cut in butter into small pieces and with a pastry blender, cut it into the dry ingredients until it resembles coarse meal. Place mixture in the fridge to chill for 10 minutes.
In a separate bowl, combine buttermilk and honey, and stir with a whisk until well blended. Add canned pumpkin and mix well.
Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (like you’re 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.
Place biscuits, on a baking sheet lined with parchment paper one inch apart. Bake for 14 minutes or until golden. Let cool slightly and serve warm with cinnamon honey butter.
To make cinnamon honey butter:
Whisk together all ingredients in a small bowl or ramekin. Cover and refrigerate until use.