Pumpkin Spiced Buttermilk Biscuits
Author: Allie
Prep time: 30 mins
Cook time: 14 mins
Total time: 44 mins
Ingredients
  • 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
Directions
  1. Preheat oven to 400°.
  2. 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.
  3. Combine buttermilk and syrup, stirring with a whisk until well blended; add canned pumpkin. Add buttermilk mixture to flour mixture; stir just until moist.
  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 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.
Calories: 122.6 Fat: 4.1 Sugar: 4.2 Fiber: 1.8 Protein: 2.7 Cholesterol: 10.6
Recipe by Key Ingredients at https://keyingredients.me/2015/09/pumpkin-spiced-buttermilk-biscuits