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Pumpkin Biscuits with Orange-Honey Butter

Yield 12 servings (serving size: 1 biscuit and 1 teaspoon butter)
Serve at breakfast or dinner with baked ham or pork chops.

Ingredients

  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup chilled butter, cut into small pieces
  • 3/4 cup fat-free buttermilk
  • 1/2 cup canned pumpkin
  • Cooking spray
  • 1/4 cup Orange-Honey Butter

Nutrition Information

  • calories 153
  • caloriesfromfat 33 %
  • fat 5.6 g
  • satfat 3.4 g
  • monofat 1.6 g
  • polyfat 0.3 g
  • protein 2.9 g
  • carbohydrate 23.1 g
  • fiber 1 g
  • cholesterol 15 mg
  • iron 1.2 mg
  • sodium 311 mg
  • calcium 68 mg

How to Make It

  1. Preheat oven to 450º.

  2. 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.

  3. 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.

  4. Totals include 1/4 cup Orange-Honey Butter.