These tender, old-fashioned biscuits are much lower in fat and sodium than fast-food biscuits and are just as tasty.
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
How to Make It
Preheat oven to 400°.
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.
Combine buttermilk and honey, stirring with a whisk; whisk in pumpkin. Add pumpkin mixture to flour mixture, stirring just until moist.
Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5inch 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 5inch 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.
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
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