Pumpkin Biscuits

Oxmoor House
These tender, old-fashioned biscuits are much lower in fat and sodium than fast-food biscuits and are just as tasty.
18 servings (serving size: 1 biscuit)


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9 ounces all-purpose flour (about 2 cups)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 teaspoons pumpkin pie spice
5 tablespoons chilled butter, cut into small pieces
1/3 cup nonfat buttermilk
3 tablespoons honey
3/4 cup canned pumpkin


1. Preheat oven to 400°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and pumpkin pie spice in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.

3. Combine buttermilk and honey, stirring with a whisk; whisk in pumpkin. Add pumpkin mixture to flour mixture, stirring 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). Re-roll 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 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 18 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper.

5. Bake at 400° for 12 to 13 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.


Young Chefs can:

Help cut dough with biscuit cutter

Place biscuits on baking sheet


Older Chefs can:

Help cut butter into small pieces with dinner knife

Knead dough and measure dimensions with a ruler

Created date

August 2011

Nutritional Information

Calories 96
Caloriesfromfat 0.0 %
Fat 3.3 g
Satfat 2.1 g
Monofat 0.8 g
Polyfat 0.1 g
Protein 1.9 g
Carbohydrate 14.9 g
Fiber 0.7 g
Cholesterol 8 mg
Iron 0.8 mg
Sodium 148 mg
Calcium 45 mg