A light hand with the dough will help to ensure tender biscuits. This method of folding the dough creates irresistible flaky layers. To maximize the number of biscuits you get from the recipe, gather the dough scraps after cutting and gently pat or reroll to a 3/4-inch thickness.
9 ounces all-purpose flour (about 2 cups)
2 1/2 teaspoons baking powder
1 1/4 teaspoons pumpkin pie spice
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
1/3 cup fat-free buttermilk
3/4 cup canned pumpkin
3 tablespoons honey
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, pumpkin pie spice, and salt 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 until well blended; add canned pumpkin. Add buttermilk mixture to flour mixture; stir 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 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Reroll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 14 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.
I made these tonight exactly per the recipe and was not disappointed. They were delicious. I took the advice of one reviewer and I kneaded the dough in a large bowl. I did not find the dough particularly sticky. I did refrigerate the butter/flour mixture for 10 minutes like the recipe said so I'm wondering if that helped.
These are without a doubt the best biscuits I've ever made. They are tasty and tender. I was going to cut the recipe in half, because I didn't think two of us would eat them all. I ended up freezing half of them, already baked, and the leftovers were great. They may just wind up on my table at Thanksgiving!
The dough was also quite sticky for me and I also had to add additional flour. I typically have good success with dough; however, the biscuits did not rise or flake much at all. I love everything pumpkin, but I was disappointed with the flavor. I could taste hints of honey and pumpkin, but it seemed dull.
The first time around when measuring the honey by weight the dough was a sticky mess and the 1 3/4-inch biscuit cutter yielded 18 tiny, dense servings that did not rise in the oven. The second time I reduced honey down to about 1 3/4 tablespoon (or 36g) and cut the butter to 4 tablespoons. During the kneading phase I added an additional 1/4 cup flour to prevent sticking, then rolled the dough into 1/2-inch thickness and cut 14 biscuits using a 2 1/2-inch biscuit cutter. I also increased the oven temperature to 450-degrees and baked the biscuits for the full 14 minutes. They turned out perfect, tall and nicely browned with plenty of moist and sweet layers to pull apart. The second time was the charm.
I get requests for this recipe every time I make them. A hit with children and adults. No one can believe they are a "light" recipe, because they are so buttery and flaky. Husband even forgot to add the butter until after mixing the dough last time, and they still came out flaky.