Spiced Pumpkin Biscuits

Dinner was boring.  Chicken, cooked in a little olive oil with Mrs. Dash - my kids love this.  Boring.  Wheat cous-cous, yummy, but also plain.  Green beans, from a can.  Mucho boring.  I really wanted something to go with this plain, boring dinner.  After going through some recipes, I decided on pumpkin rolls.  They sounded good, but then I realized I only had about an hour.  Not enough time for all the rising, etc.  Then I found THIS recipe.  Oh yeah, baby...Spiced Pumpkin Biscuits.  I got a little excited.  No rising time needed.  Pumpkin...and a biscuit.  Almost as good as when I discovered chocolate chip biscuits.  And now I'm seeing pumpkin chocolate chip biscuits in my very near future...

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

 Spiced Pumpkin Biscuits

Ingredients

2 cups flour  *I used 1-1/2 cups all-purpose and 1/2 cup whole wheat

2 1/2 teaspoons baking powder

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

1/3 cup fat-free buttermilk  *I added a teaspoon of vinegar to skim milk (b/c I never have buttermilk!)

3/4 cup canned pumpkin

3 tablespoons honey

Preparation

1. Preheat oven to 400°.

2. 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.

*I'll be honest, I just kinda kneaded it some, patted it some, flipped it a couple of times....all that direction of folding, etc was a little too much for me to handle with 3 kids running around - but I'm sure it would have made even fluffier, flaky biscuits if you wanted to do all that crap. 

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! 

Which was a good thing, since the night before, I made bread that could have been used as a weapon.  I don't know what went wrong but it was like a brick.  Anyway, I redeemed myself with these.  My Pumpkin Spice Girl added honey to hers....mo'betta

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

holla!