Spiced Pumpkin Biscuits

Cooking Light. Nov 2008

• Ready In: 30 mins
• Serves: 14

Ingredients

• 9  ounces all-purpose flour (about 2 cups)
• 2 1⁄2 teaspoons baking powder
• 1 1⁄4 teaspoons pumpkin pie spice
• 1⁄2 teaspoon salt
• 5  tablespoons  chilled butter, cut into small pieces
• 1⁄3 cup fat-free buttermilk
• 3⁄4 cup canned pumpkin
• 3  tablespoons honey

Directions

1. Preheat oven to 400°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, pumpkin pie spice, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.
3. Combine buttermilk and honey, stirring with a whisk until well blended; add canned pumpkin. Add buttermilk mixture to flour mixture; stir just until moist.
4. Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour.
5. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Reroll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness.
6. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper.
7. Bake at 400° for 14 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.