Tuesday, November 4, 2014


  • 2 cups flour
  • 2.5 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 5 tbsp cold butter cut into cubes
  • 1/2 cup canned pumpkin
  • 1/2 cup grated cheddar cheese
  • 1/3 cup buttermilk
  • 3 tbsp honey
  • extra milk for brushing the biscuits
  1. Preheat oven to 400°. Line a baking sheet with parchment paper.
  2. Combine dry ingredients in a bowl; using a pastry cutter, cut in the cubes of butter until mixture resembles a course meal. Set aside, or in the fridge.
  3. Combine buttermilk and honey; whisk together. Add in the canned pumpkin.
  4. Add the wet ingredients into the dry ingredients; do not over mix. Stir in the cheddar.
  5. Roll dough until it’s in a rectangle shape, about 1/2 inch thickness. Fold into thirds, then roll into 9×5 rectangle, 1/2 thick. Fold into thirds again, and roll into a 9×5, 1/2 inch rectangle one last time (this helps with the flakiness).
  6. Using a well floured biscuit cutter (I used a 2 inch wide GLASS), cut biscuits. Makes about 16 biscuits.
  7. Place into the oven for 13-14 minutes, or until golden. Remove and let cool.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.