Anyway, focus. I made these pumpkin biscuits to go with dinner and they were Maaaa-velous. Light, fluffy, slightly sweet, mildly pumpkin-y (new word)...they were AWESOME :D
9 ounces all-purpose flour (about 2 cups) *I used 1&1/2 cups all-purpose and 1/2 cup whole wheat
1 1/4 teaspoons pumpkin pie spice
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces *I used Smart Balance 50/50
3/4 cup canned pumpkin
3 tablespoons honey
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. (I forgot to chill for 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. 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. 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. Bake at 400° for 14 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.
Yes, I made heart-shaped biscuits. Because I'm all cutsie like that.
ahahahahaha - only people who know me will appreciate how funny that is.
Not only were they adorably cute, they were delicious!
I'm linking up this recipe up with.......
Paisley Passions, Menopausal New Mom, bassgiraffe's Thoughts, Obviously MARvelous, Living on Love and Cents, Eat at Home