On a rainy Fall Sunday all I wanted to do was be in the kitchen and bake with pumpkin (of course). I decided to make these pumpkin biscuits that are delicious served with honey for a sweet snack or savory with eggs for brunch. The best part about these biscuits is they are super easy to make and don't require a ton of ingredients or time to assemble. I'll definitely be making these again!
1 3/4 cups all-purpose flour (plus more for kneading and shaping the dough)
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons unsalted butter, frozen (plus more to spread)
3/4 cup pumpkin puree, chilled
1/3 cup buttermilk
2 tablespoons honey
Preheat ove to 400 degrees F with rack in the lower third of the oven.
In a large bowl, whisk together flour, baking powder, salt and baking soda. Using a box cheese grater and grate the frozen butter into the flour mixture. With a pastry blender or a metal fork cut in butter until the mixture resembles small peas.
In a medium bowl, whisk together pumpkin, buttermilk and honey. Using a large wooden spoon fold into flour mixture until combined (do not overmix).
Turn out dough onto a lightly floured surface and shape dough into a round circle with an even 1-inch thickness. With a 2-inch biscuit cutter (or the rim of a drinking glass) dipped in flour, cut out biscuits. Gather together scraps and repeat (do not repeat more than once as this effects the biscuit's height and flakiness).