This past weekend when we went apple picking, along with the ten pounds of apples and apple cider that we purchased, I picked up a jar of pumpkin butter. I couldn’t wait to smear some on a big slice of bread. But you know me and my obsession of anything pumpkin flavored; I wasn’t satisfied spreading the pumpkin butter on a plain piece of toast. I thought back to the Sweet Potato Biscuits that I made last fall and it finally hit me-pumpkin biscuits! 😀 I needed to make some pumpkin biscuits to go along with my pumpkin butter! One bite into these pumpkin biscuits and I fell in love.
Let me tell you, it took a lot of self-control to not eat more than one! These tender, flaky Pumpkin Buttermilk Biscuits are wonderful for an autumn breakfast or even for Thanksgiving dinner! The pumpkin puree gives these biscuits a beautiful golden color and moist crumb, making them an amazing alternative to the boring dinner roll. Bet you can’t eat just one! 😉
These tender, flaky Pumpkin Buttermilk Biscuits are wonderful for an autumn breakfast.
Yield: 10 biscuits
2 cups all-purpose flour
1 tablespoon sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 teaspoons pumpkin pie spice
5 tablespoons chilled butter, cut into small pieces
1/3 cup buttermilk
3/4 cup pumpkin puree
3 tablespoons honey
Preheat oven to 400° F and line a baking sheet with parchment paper..
In the bowl of a stand mixer, fitted with the paddle attachment, mix together the flour, sugar, baking powder, salt and pumpkin pie spice. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Cover and chill 10 minutes.
In a small bowl, whisk together the buttermilk, pumpkin and honey until well blended. Add buttermilk mixture to flour mixture stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 1/2-inch-thick 9 x 5 inch rectangle. Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 1 more time, beginning with pressing into a 1/2-inch-thick 9 x 5 inch rectangle.
Press or pat dough to 3/4-inch thickness on a lightly floured surface; cut with a 3-inch round cutter. Place biscuits, 1 inch apart, on prepared baking sheet.
Bake at 400° for 13-15 minutes or until golden. Remove from baking sheet and cool 2 minutes on wire racks. Serve warm.
Source: adapted from Cooking Light, November 2008
One Year Ago: Apple Walnut Spice Muffins