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Pumpkin Biscuits from Cooking Light... and Me
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
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.
*I'll be honest (b/c when am I not?), 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
mmmm, don't you want one right now? with some butta...
with the exception of that one in the corner with all the flour on it, it's not cute.
Now go give some love and link up!