Pumpkin Biscuits with Orange-Honey Butter

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

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Nutritional Information

Amount per serving
  • Calories: 153
  • Calories from fat: 33%
  • Fat: 5.6g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.9g
  • Carbohydrate: 23.1g
  • Fiber: 1g
  • Cholesterol: 15mg
  • Iron: 1.2mg
  • Sodium: 311mg
  • Calcium: 68mg

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

Preparation

  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.
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