Pumpkin Biscuits with Orange-Honey Butter (CL)

By goldens64

Sarah Doyle Lacamoire, Cooking Light

NOVEMBER 2003

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

Details

Servings 12
Adapted from myrecipes.com

Preparation

Step 1

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.