When the leaves start to turn and the summer heat begins to fade, I get so excited for everything pumpkin! Savory or sweet, pumpkin tops the list of my favorite flavors! I am willing to try anything that promises to be rich with pumpkin goodness.
What does pumpkin pair best with you ask? Anything really. Using pumpkin in a savory manner may be a bit trickier, but it is wonderful in pasta and breads. The rich fall flavor of pumpkin is the perfect accompaniment to any wonderful meal! I thought these adorable orange biscuits were the
cutest way incorporate pumpkin into any meal.
Maple Glazed Pumpkin Biscuits
Inspired by Cooking Light
Ingredients
3/4 cup canned pumpkin
1/3 cup low fat buttermilk
5 tablespoons chilled butter, cut up into pieces
3 tablespoons honey
4 tablespoons maple syrup
2 cups all purpose flour
2 1/2 teaspoons baking powder
1 1/4 teaspoons pumpkin pie spice
1/2 teaspoon salt
Directions
Preheat oven to 400 degrees. In a large bowl, combing flour, baking powder, pumpkin pie spice and salt. With your hands or two knives, cut the butter into the flour mixture until it resembles a coarse meal. Chill for 10-15 minutes. Meanwhile, combine buttermilk and honey.
Whisk until well blended and then add pumpkin.
Using the back of a large spoon make a hole in the center of the flour mixture and pour into hole. Fold in flour with a spatula. Turn dough out onto a well floured surface, dough will be very moist. and knead about 4-5 times using flour as needed. Roll dough into a rectangle 1/2 inch thick. Fold dough in thirds (like paper to put in an envelope). Roll dough out again, sprinkle with flour and fold again as before. Roll dough into a 3/4 inch thickness.
Cut dough with a 1 3/4 inch round cookie cutter to form 14 biscuits. Place the biscuits, 1 inch apart, on a baking sheet lined with parchment paper. With a pastry brush, brush each biscuit with some maple syrup. Bake for 14 minutes or until golden. Remove from pan and cool on wire racks.
Stay tuned for more pumpkin recipes this season!
