pumpkin whole wheat fluffy biscuit

How To Make pumpkin whole wheat fluffy biscuit

• 
  Step 1
  In a medium to large bowl, thoroughly combine flours, baking powder, sugars, pumpkin pie spice, and salt.
• 
  Step 2
  Cut in slightly softened butter and honey (use scant tbsp of honey) until mixture looks like coarse bread crumbs.
• 
  Step 3
  Slowly combine into the mixture the pumpkin puree: first 1/2 cup, then 1/4 cup, then last 1/4 cup. This makes it easier to get the dough mixed evenly.
• 
  Step 4
  Turn dough out onto lightly floured board/counter top. Knead 8-12 times until smooth enough to roll out, but not too smooth.
• 
  Step 5
  Roll dough to about 1/2 to 3/4 inch thickness; cut out using about a 2 to 2 1/2" cutter. Makes about 12 (I usually get a baker's dozen.)
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  Step 6
  Place biscuits on ungreased baking pan about 1" apart.
• 
  Step 7
  Bake in a pre-heated oven at 450 degrees for 10 to 12 minutes (mine are usually done between 10 and 11, so check at 10) until lightly browned. I cool slightly on a rack. Best served warm or warm about 10 seconds in the microwave.
• 
  Step 8
  For the icing (instead of caramel topping) prepare BEFORE biscuits are baked. In a large bowl, beat powdered sugar, pumpkin pie spice, pumpkin, and just enough half-and-half with whisk until smooth and thick glaze forms. Set aside until biscuits are baked.
• 
  Step 9
  Immediately and gently, place a freshly baked biscuit into the icing mixture. Coat each side well and place on a cooling rack until the icing is set.
• 
  Step 10
  If you want to quickly sweeten some of the biscuits, with a fast and easy topping, mix the caramel syrup or ice cream topping with the maple syrup. Heat in microwave 15 seconds, and spoon over about 6 biscuits. If you want to do more, double the recipe. I use this for a fast job! They're good plain or with butter, too.
• Step 11
  **If you like, add 1/2 to 1 cup chopped nuts, coconut, raisins, dates, or white chocolate chips or other ingredients to suit your taste!
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