Pumpkin Biscuits with Cinnamon Honey Butter

Today, I have for you pumpkin in biscuit form, yes biscuits.  I adapted these pumpkin biscuits with cinnamon honey butter from a version I saw over on Cafe Zupas.  The version there was more savory with the addition of sage to the biscuit dough along with honey.  Jen adapted it from a Martha Stewart recipe for sweet potato biscuits.  I wanted a simpler version to serve with cinnamon honey butter.  So I swapped out the honey for the brown sugar in the original Martha Stewart recipe and also left out the sage.  I also decided to forgo the whole biscuit cutter and shaped the dough into a square and then cut the square using a knife into 9 squares.

My pumpkin biscuits with cinnamon honey butter turned out a little flatter than the picture on Cafe Zupas.  However, I am not so sure I rolled the dough to the 1 inch thick, so I will be sure to check on that next time.  I also cooked mine on a baking sheet.  Next time I’ll try a baking dish and see if that helps it puff more.  I really think the cinnamon honey butter I served these with really makes the biscuits fabulous.  You simply must make the butter to accompany these biscuits.

I am off to Napa Valley today.  You can check out what am doing there if you look at my events page.  I will also update you after I return.  I also have a new giveaway for you over on my giveaway page if you want to check it out.  Even though I will be in Napa, pumpkin week will continue!  I have all the posts ready and they will post while I am away.

Pumpkin Biscuits

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• Author: Laura

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Ingredients

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• 1 3/4 cups all-purpose flour, plus more for kneading and shaping
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 6 tablespoons unsalted butter, frozen, plus more to spread
• 3/4 cup pumpkin puree, chilled
• 1/3 cup buttermilk
• 2 tablespoons brown sugar

 

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Instructions

1. Preheat oven to 425 degrees.  In a large bowl, whisk together flour, baking powder, salt, and baking soda  together.
2. With a box grater, grate the frozen butter into the flour mixture. (I just finely chopped my frozen butter)With a pastry blender or a fork, cut in butter until mixture resembles coarse meal (I did this with my food processor), this should not take very long because the butter is already grated well.
3. In a liquid measuring bowl, whisk together pumpkin purée, buttermilk, and brown sugar; stir quickly into flour mixture until combined (do not over mix).
4. Turn out dough onto a lightly floured surface, and gently bring together, folding once or twice and adding a Tablespoon or two of flour as needed so the dough is not too wet. Shape into a disk, and pat to an even 1-inch thickness (I shaped it into a square). With a 2-inch biscuit cutter dipped in flour, cut out biscuits as close together as possible (I skipped this part and just cut the dough with a knife into 9 squares). Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once).
5. Arrange biscuits on a buttered or parchment lined baking sheet, or side by side in an 8-inch cake pan. Smear a bit of butter on the top of each biscuit. Bake until golden, rotating once, 20 to 24 minutes. Serve piping.

 

Notes

*Note – pumpkin puree can be substituted with sweet potato puree.

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