Today is officially Fall so I’m celebrating with my first pumpkin recipe of the season. I’m not usually one to rush summer away but for whatever reason this year I was more than ready for the seasons to change. I had a pumpkin hanging on my door the day after labor day because even though it was still 80 degrees I had in my head that Fall was here. Now that it’s officially appropriate to celebrate I’m doing so with these Pumpkin Spiced Buttermilk Biscuits.
I grew up eating tender flaky biscuits straight out of my grandmothers oven. I would slather one with a smear of butter (and sometimes jam) and savor each bite in all its glory. Biscuits aren’t something I eat often but when I do I’m reminded of my southern roots and my grandmother’s kitchen.
These pumpkin spiced biscuits are light, tender and flavorful. They’re perfectly spiced with just a hint of pumpkin taste to them. They’re the perfect way to wake up on those cool, crisp mornings smeared with pumpkin, or apple butter, for a delicious fall treat.
- 1¼ cup All-Purpose Flour
- ¾ cup Whole-Wheat Flour
- 2½ teaspoons baking powder
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 4 tablespoons unsalted butter, cut into small pieces
- ⅓ cup low-fat buttermilk
- ¾ cup canned pumpkin
- 3 tablespoons pure maple syrup
- Preheat oven to 400°.
- Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 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 syrup, 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 ¾-inch thickness. Cut dough with a 1¾-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.