Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross
Yield
14 servings (serving size: 1 biscuit)

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.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

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.

Step 3

Combine buttermilk and honey, stirring with a whisk until well blended; add canned pumpkin. Add buttermilk mixture to flour mixture; stir just until moist.

Step 4

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.

Ratings & Reviews

andrealars's Review

Kaylmalloy
October 18, 2010
Excellent recipe; made beautiful batter and tasty biscuits. Outstanding with honey butter!

Kaylmalloy's Review

Brittiny
November 10, 2014
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!

worldresident's Review

steponme
January 02, 2012
N/A

Brittiny's Review

Jamsil
November 02, 2009
Delicious! I had them with honey as a dessert and with veggie sausage for breakfast. I'll definitely make again.

wendyedit's Review

Cansas
December 27, 2011
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.

Cansas's Review

andrealars
October 23, 2011
Love these with bacon!

Dragonlady68's Review

hilty1
October 24, 2011
N/A

rositafresita59's Review

Kazzygurl
November 01, 2010
These biscuits are delicious!! The recipe is a keeper. I used 1 cup of un-bleached flour and 1 cup of whole wheat. They turned out perfect.

Kazzygurl's Review

stephanlelynn
November 08, 2012
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.

jdftn1947's Review

AspenGirl88
October 24, 2012
N/A