Pumpkin Biscuits with Orange-Honey Butter

This is the second time I've made these biscuits and they were even better this time around! They're really fluffy and the pumpkin is comforting. The only change I'd make next time is to cut the amount of honey butter down by at least half. It makes a ton. Well, either that or I'll double the number of biscuits I make - that way I'd use a whole can of pumpkin.

Pumpkin Biscuits with Orange-Honey Butter
Cooking Light

2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ cup chilled butter, cut into small pieces
¾ cup fat-free buttermilk
½ cup canned pumpkin
Cooking spray
¼ cup Orange-Honey Butter

Orange-Honey Butter
½ cup butter, softened
½ cup honey
½ teaspoon grated orange rind

Preheat oven to 450º.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 6 ingredients (flour through nutmeg); cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine buttermilk and pumpkin; add to flour mixture, stirring just until moist. Turn the dough out onto a lightly floured surface; knead lightly 5 times. Roll dough to about 1/2-inch thickness. Cut into 12 biscuits with a 2 1/2-inch biscuit cutter. Place the biscuits on a baking sheet coated with cooking spray. Bake at 450° for 11 minutes or until golden. Serve warm with 1/4 cup Orange-Honey Butter.

Orange-Honey Butter

1/2 cup butter, softened
1/2 cup honey
1/2 teaspoon grated orange rind

Combine all ingredients in a medium bowl, and beat with a mixer at medium speed until well blended.

MacGourmet Rating: 5 Stars

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