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Now, on to more pumpkin! I know I know…..I can’t get enough of all these pumpkin recipes and although Monday’s post was a nice change, I just had to post this recipe because it’s so darn good. The Pumpkin Drop Biscuits are pretty easy to make and slightly sweet and very decent all on their own, but when you slather them with Citrus Honey Butter?! MY OH MY…..It just takes it to a whole new level of deliciousness. I love love love carbs, especially breads of any kind. So, it’s no wonder that I ate almost all of these with plenty of Citrus Honey Butter which reminds me: if you are going to make these, you must–I repeat MUST–make the Citrus Honey Butter to go along with. Trust me. Believe the Lauren. It’s really just not the same without them! That stuff is of the Gods and is just divine! I’m going to start slathering it on more things more often. Seriously.
I made 12 big biscuits, but you can make them as big or as small as you’d like. In retrospect, I’d probably just make 16-20 medium to small so they’d last longer….actually maybe they wouldn’t. The smaller something is, the more I eat of it (or at least I feel not as guilty for eating 9…..or something….) It’s like my mind has to use reverse psychology on itself when in all reality I am consuming more calories when I eat 9 3 small ones as opposed to 1 big one. I think everyone does the same thing with Halloween candy because it’s all so small. Darn Halloween candy…..
Well, I suppose that was sufficient off-topic discussion for one blog post.
Before I go, let me leave you with a photo of my cute little ballerina from Halloween! Happy Wednesday!
Pumpkin Drop Biscuits with Citrus Honey Butter
For the biscuits:
For the citrus honey butter:
- 1/2 cup butter softened
- 3 tablespoon honey
- 1 tablespoon zest of desired citrus I'd use either all orange zest or do a combination of orange and lemon
- Preheat oven to 350 degrees. Grease a baking sheet with non stick cooking spray or melted butter and set aside.
- In large bowl, combine flour, baking powder, salt, sugar and cinnamon. Using a fork or pastry cutter, blend cold butter cubes into dry ingredients until it is similar to coarse meal. Stir in milk*, pumpkin and vanilla until all ingredients are equally moist and flour is incorporated.
- Drop by heaping tablespoon onto greased baking sheet. Bake for 15-20 minutes or until bottoms have browned slightly. (Don't forget: less time in the oven for smaller biscuits! Check 'em at 14 or 15)
- While biscuits are baking, whip butter, honey and zest together until smooth and light in color, about 2 minutes.
- Serve biscuits warm with citrus honey butter