These tender, old-fashioned biscuits are much lower in fat and sodium than fast-food biscuits and are just as tasty.

Maureen Callahan
Recipe by Oxmoor House August 2011


Recipe Summary

18 servings (serving size: 1 biscuit)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°.

  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and pumpkin pie spice 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; whisk in pumpkin. Add pumpkin mixture to flour mixture, stirring 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). Re-roll 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 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 18 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper.

  • Bake at 400° for 12 to 13 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.

  • Young Chefs can:

  • Help cut dough with biscuit cutter

  • Place biscuits on baking sheet

  • Older Chefs can:

  • Help cut butter into small pieces with dinner knife

  • Knead dough and measure dimensions with a ruler

Nutrition Facts

96 calories; fat 3.3g; saturated fat 2.1g; mono fat 0.8g; poly fat 0.1g; protein 1.9g; carbohydrates 14.9g; fiber 0.7g; cholesterol 8mg; iron 0.8mg; sodium 148mg; calcium 45mg.