Pumpkin Biscuits with Orange-Honey Butter

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