Pumpkin Buttermilk Biscuit Recipe
A buttermilk and pumpkin recipe that infuses flavors of fall into an easy biscuit dough.
Ingredients
- 2 cups white flour
- 3 tablespoons white sugar
- 2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 3/4 cup buttermillk use real buttermilk for best results
- 1/2 cup pumpkin puree use canned or fresh pumpkin (not pumpkin pie filling)
- spray cooking spray
- 1/2 teaspoon Baking Soda
- 1 stick cold butter Use 1/2 stick for the batter and reserve the rest for the side spread.
- 1 teaspoon honey
Instructions
- Preheat the oven to 450 degrees. Lightly flour a breadboard.
- In a large bowl, mix the dry ingredients - flour, sugar, baking powder, salt, cinnamon, nutmeg, baking soda, baking powder.
- Using a pastry blender or two knives, cut 1/2 stick (quarter of a cup) of butter into the dry ingredients until it resembles coarse meal.
- Mix pumpkin puree and buttermilk, then add it to batter mix. Stir it by hand until well mixed.
- Spray cooking spray lightly onto baking sheets.
- Flour your bread board and hands. Turn the dough onto floured surface and knead for a minute, then pat into a layer about 1/4 to 1/2 inch thick.
- Using a biscuit cutter, glass or your hands, shape it into 12 biscuits. Place each biscuit slightly apart onto a cookie sheet sprayed with cooking spray.
- Bake for 10-12 minutes until golden. Cool at room temperature and serve warm with honey butter.
- To make the honey butter, soften the remaining butter and mash in the honey. Serve on the side.