Here’s a new pumpkin recipe I just tried yesterday that’s a keeper. Pumpkin, honey, butter, and spices: A perfect fall recipe! Cut them in half and spread with butter or drizzle with honey. They’re a perfect addition to a hardy breakfast of sausage and eggs, or just right all by themselves with a cup of tea for an afternoon snack.
RECIPE
- 2 cups all-purpose flour
- 1 teaspoon 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
- 3/4 cups buttermilk
Yield: Ten 2.5 inch biscuits
The pumpkin puree can come from a can, or you can make your own fresh puree HERE.
If you don’t have any buttermilk on hand, just stir 3/4 teaspoon lemon juice or white vinegar into 3/4 cup milk and let stand for 10 minutes.
Preheat oven to 425 degrees F.
In a large mixing bowl, combine the flour, salt, baking powder, and spices. Set aside.
In a medium mixing bowl, whisk together the honey, pumpkin, and buttermilk until well blended. Set aside.
Cut the butter into the flour mixture until it is the size of small peas. Add the pumpkin/honey/buttermilk mixture and stir with a fork until just combined. Dough will be very sticky.
Liberally flour your work surface and turn the dough out of the bowl. Sprinkle top of dough with flour and pat out into a rectangle about an inch thick. Add more flower if the dough sticks to your hands. Carefully fold dough in half and rotate clockwise 45 degrees. Pat out and rotate two more times adding more flour if sticky. Finally, pat dough out about 1 inch thick.
Cut with a 2.5 inch biscuit cutter or glass, being careful not to twist the cutter. Take all scraps and form a ball. Press it out with your hands and fold over a couple times. Pat out until 1 inch thick and cut. Place biscuits on a lightly greased baking sheet, touching.
Bake 10 -13 minutes until puffed and just barely starting to brown. Take pan from oven and remove biscuits to a bowl lined with a kitchen towel.
Serve with butter and honey.
~Adapted from a Food52 recipe.
