Ok, so this is my last pumpkin recipe of the season. Promise! I just had half a can of pumpkin left and couldn’t let it go to waste, so I whipped up these honey pumpkin biscuits. I also have to say that this recipe is more of a review than a thoroughly tested, good to go recipe. I need to throw breakfast together quickly that involved pumpkin. I’ve already made pumpkin scones, pancakes, pull apart bread and waffles. I did t a quick search and found this recipe on Food 52.
I saw a few others, but I like the idea of adding honey to the recipe. The biscuits didn’t rise as high as I expected, but they were light and tasty. I think I would add a hint of nutmeg and cut back on the honey by a tablespoon or two. At times I felt like the pumpkin and honey were competing with each other. You have no idea how badly I want to buy another can of pumpkin and make these again tweaking the recipe, but I think I’ve finally OD’d on pumpkin. Honestly, I’m proud of how far I’ve come. I’m not even a huge pumpkin fan, but I’ve developed a deep appreciation for it after starting this blog. Guess what I’m saying is, don’t be too surprised if you see this recipe again soon!
Honey Pumpkin Biscuits
- 2 cups all purpose flour
- 1 teaspoon flaky sea salt
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- one pinch of ground cloves
- 4 tablespoons unsalted butter
- 1/3 cup pumpkin purée
- 6 tablespoons honey
- ¾ cup buttermilk
Heat oven to 425° F.
In a mixing bowl combine the flour, salt, baking powder, and spices.
In a glass measuring cup combine the pumpkin, honey, and buttermilk, and whisk with a fork to combine.
Cut the butter into the flour mixture using your fingers, two knives, or a pastry cutter until no pieces larger than a pea remain.
Stir all but the last 1/4 cup of the buttermilk mixture in with a fork to just combine. If mixture seems dry, add the additional 1/4 cup. It should be a sticky dough. If using weight measurements, just go ahead and add the whole thing.
Turn dough out onto a well floured work surface. Dough will be sticky! Sprinkle top of dough with flour, and pat into a rectangle, fold in half, rotate clockwise, pat back out, and fold again. Repeat this once more, and then gently pat the dough out to about 1-inch thick.
Grease a baking sheet, and using a floured 2.5-inch biscuit cutter, cut out the biscuits being careful to not twist the cutter. Place the biscuits on the sheet, touching.
Gently reroll the scraps as needed until all the biscuits are cut, and then bake for 10 to 13 minutes until puffed and cooked through. Excellent served with honey whipped butter!
Adapted from Food52