Pumpkin Biscuits with Orange-Honey Butter

Lori Brown


I ran across this recipe in a Cooking Light magazine. I have yet to make it, but I thought they sounded awesome and wanted to share them with JAP.


★★★★★ 1 vote



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  • 2 c
    all-purpose flout
  • 3 Tbsp
  • 2 tsp
    baking powder
  • 1 tsp
    grond cinnamon
  • 1/2 tsp
    baking soda
  • 1/2 tsp
  • 1/4 tsp
    ground nutmeg
  • 1/4 c
    chilled butter, cut into small pieces
  • 3/4 c
    fat free buttermilk
  • 1/2 c
    canned pumpkin
  • ·
    cooking spray
  • 1/4 c
    orange honey butter

How to Make Pumpkin Biscuits with Orange-Honey Butter


  1. Preheat oven to 450 degrees
  2. Combine first 7 ingredients (flour through nutmeg) Cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse-meal.
  3. Using a wisk, combine buttermilk and pumpkin. Add to flour mixture, stirring just until moist.
  4. Turn the dough out onto a lightly floured surface, kneed lightly 5 times. Roll dough to about 1/2 inch thickness. Cut into 12 biscuits with a 2 1/2 inch biscuit cutter. Place the biscuits on a baking sheet coated with cooking spray.
  5. Bake at 450 degrees for 11 minutes or until golden brown. Serve warm with 1/4 cup Orange-Honey Butter. Yields 12 servings (serving size; 1 biscuit) and (1 teaspoon buter)
  7. 1/2 cup butter softened; 1/2 cup honey; 1/2 tsp. grated orange zest

    Combine all ingredients in a medium bowl, and beat with a mixer at medium speed until well blended.

Printable Recipe Card

About Pumpkin Biscuits with Orange-Honey Butter

Course/Dish: Sweet Breads

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