Pumpkin Pie Biscuits
Pumpkin Pie Biscuits have all the flavor of pumpkin pie rolled into a tender flaky buttermilk biscuit.
Equipment
- mixing bowl
- measuring tools
- Rolling Pin
- biscuit cutter
- baking sheet
Ingredients
- 2 cups self-rising soft winter wheat flour (I prefer White Lily)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 cup unsalted butter cubed and chilled
- 1/2 cup buttermilk
- 1 cup canned pumpkin
- 4 tablespoons honey
- cooking oil or melted butter for brushing tops of biscuits
Instructions
- Add flour, cinnamon and ginger to a large bowl. Stir to mix.
- Rub or cut in butter until mixture resembles coarse meal.
- Whisk together buttermilk, pumpkin and honey. Add to flour and stir with a large spoon until dough is wet and sticky.
- Turn onto a well floured surface. Sprinkle with flour. Gently work flour into dough with your hands, adding more flour as needed, until the dough is no longer stick and holds its shape.
- Roll or pat out to 1/2 inches thick.
- Along the long side, fold 1/3 of right side toward middle. Then, 1/3 of left side toward middle. Fold the dough in half from top to bottom and then bottom to top. Gently roll or pat our to 1 inch thick.
- Dip 2 1/2 inch biscuit cutter in flour. Cut out biscuits with floured cutter by pressing straight down and don't twist.
- Place biscuits 1/2 inches apart on a baking mat or greased cookie sheet. Brush tops with cooking oil or melted butter
- Bake in a 450 degree preheated oven for 15 to 17 minutes or until tops are golden brown.
- Serve warm with additional drizzles of honey or maple syrup.
Tried this recipe?Mention @syrupandbiscuits or tag #syrupandbiscuits!