Pumpkin Buttermilk Biscuits

Pumpkin Buttermilk Biscuits

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2 cups all-purpose flour 
1 tbsp sugar
2 1/2 tsp baking powder 
1/2 tsp kosher salt 
1/2 tsp ground cinnamon 
1/4 tsp ground allspice
1/4 tsp ground cloves
1/4 tsp freshly ground nutmeg 
5 tbsp chilled butter, cut into small pieces 
1/3 cup reduced-fat buttermilk 
3/4 cup canned pumpkin
3 tbsp honey


Preheat oven to 400 F.  Line a baking sheet with parchment paper.
Combine flour, sugar, baking powder, salt, cinnamon, allspice, cloves, and nutmeg in a large bowl. Cut in butter with a pastry blender or forks until mixture resembles coarse meal. You can also blend the dry ingredients together in a food processor.
Whisk together buttermilk, pumpkin and honey. Add buttermilk mixture to flour mixture; blend until just combined. 
Turn dough onto a lightly floured surface. Knead lightly 4 times to bring the dough together. Using your hands (or a rolling pin) press dough into a 1/2-inch thick 9×5-inch rectangle. Dust top of dough lightly with additional flour. Fold dough crosswise into thirds (like you're folding a letter). Reform dough into a 1/2-inch thick, 9×5-inch rectangle. Repeat rolling the dough out and folding it once more.  Gently roll or pat to a 3/4 inch thickness. Cut dough with a 3-inch biscuit cutter. Place biscuits, 1/2-inch apart, on a baking sheet lined with parchment paper. Bake at 400 F for 12-15 minutes or until golden. 
Serve warm. With honey and butter (or honey butter).