Share a Spoon - Thanksgiving style

It's Thursday and I've been missin' the Momma...so I'm reposting my Pumpkin Biscuits for Share a Spoon!  This month is all about Thanksgiving...and today is about your favorite sides. 

 click HERE to Share a Spoon!

We always have turkey, ham, stuffing/dressing, chicken salad and they are DELICIOUS.  And they are all made by my mother.  Yes, I am almost 40 years old, and my mommy does all the cooking for Thanksgiving.  The sides vary...but usually there are green beans (you should check out Think Tank Momma's good ol' southern style green bean recipe), rolls of some sort, cranberry sauce, potatoes or rice, deviled eggs.  They vary a little depending on what my mom feels like fixing.  But...I'm thinking that these would make an awesome addition to the Thanksgiving table.  Not this year, b/c I'm missing Thanksgiving FOR THE FIRST TIME EVER at my parents' house.  We're going to Disney World.  But, I don't want to talk about that.  I'm depressed about missing Thanksgiving.  It seemed like a good idea over a YEAR ago when we made the reservations.  Now...not so much.  A LOT has happened in the past year.  Anyway, I didn't want to talk about it, and here I am talking about it.  Moving on...

Pumpkin Biscuits from Cooking Light... and Me

9 ounces all-purpose flour (about 2 cups) *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. 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!