Pumpkin Biscuits with Orange-Honey Butter

recipe
Serve at breakfast or dinner with baked ham or pork chops.

Yield:

12 servings (serving size: 1 biscuit and 1 teaspoon butter)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat oven to 450º.

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.

Sarah Doyle Lacamoire,

Cooking Light

November 2003
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