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Pumpkin Biscuits with Orange-Honey Butter

Cooking Light

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Worthy of a Special Occasion

Serve at breakfast or dinner with baked ham or pork chops.

Yield: 12 servings (serving size: 1 biscuit and 1 teaspoon butter)

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

Preparation

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.

Nutritional Information

Calories:
153 (33% from fat)
Fat:
5.6g (sat 3.4g,mono 1.6g,poly 0.3g)
Protein:
2.9g
Carbohydrate:
23.1g
Fiber:
1g
Cholesterol:
15mg
Iron:
1.2mg
Sodium:
311mg
Calcium:
68mg
Sarah Doyle Lacamoire, Cooking Light, NOVEMBER 2003