Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 6 ingredients (flour through nutmeg); cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Combine buttermilk and pumpkin; add to flour mixture, stirring just until moist. Turn the dough out onto a lightly floured surface; knead lightly 5 times. Roll dough to about 1/2-inch thickness. Cut into 12 biscuits with a 2 1/2-inch biscuit cutter. Place the biscuits on a baking sheet coated with cooking spray. Bake at 450° for 11 minutes or until golden. Serve warm with 1/4 cup Orange-Honey Butter.
Totals include 1/4 cup Orange-Honey Butter.
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I'm sorry I haven't reviewed these before, but they have been a staple on our holiday table since this recipe first came out. My older daughter absolutely loves them, although our entire family thinks they're great too. We always have the orange honey butter with them as well. Since she now lives across the country and doesn't always come home for Thanksgiving, I will make them for Christmas. They are the only biscuits I make since I know they will be perfect every time.
I followed the advice of others and dropped the biscuits by the spoonful and slightly patted down. My biscuits rose nicely. Very good flavor and texture, (used fresh pumpkin) Next time I'll up the spices a bit.
My famliy loves these biscuits. I have made them many times and have found the best way to cut them is to just sort of pat into the desired thickness (we like our a litttle thicker) and use the biscuit cutter. I made them again this Thanksgiving and it worked great.
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