Pumpkin Biscuits with Citrus Honey Butter
Pumpkin Biscuits are easy and delicious. Pair them with citrus honey butter and it takes them right over the top.
Servings 16 medium biscuits
Calories 181kcal
Ingredients
For the biscuits:
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/4 cup cold butter cubed
- 3/4 cup pumpkin puree
- 3/4-1 cup milk*
- 1/2 teaspoon vanilla extract
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
Instructions
- 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
Notes
*If you wanted to cut these biscuits out rather then do a drop biscuit, then use the lesser amount of milk. The dough will be less sticky and easier to work with. Flour your board liberally, roll out to be 1-1 1/2 inches thick and cut. Bake the same time.
Nutrition
Calories: 181kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 155mg | Potassium: 106mg | Fiber: 1g | Sugar: 11g | Vitamin A: 2072IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg