Yield: 12 biscuits.
For the biscuits:
2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ cup chilled salted butter, cut into small pieces
¾ cup whole milk
½ cup canned pumpkin
For the orange-honey butter:
½ cup salted butter, softened
½ cup honey
½ teaspoon orange zest
⅛ teaspoon salt
For the biscuits: Preheat oven to 450°. Combine flour and next six ingredients (flour through nutmeg); cut in chilled butter with a pastry blender or two knives until mixture resembles a coarse meal.
Combine milk and pumpkin, and add to flour mixture, stirring just until moist. Turn out the dough onto a heavily floured surface. Knead lightly five times. Rub flour on rolling pin and roll dough to about ½-inch thickness. Cut into 12 biscuits with a 2½-inch biscuit cutter.
Place the biscuits on a baking sheet lined with parchment paper. Bake at 450° for 11 minutes, or until golden.
For the orange-honey butter: Combine all ingredients and mix well. Butter may be served at room temperature or chilled. Great on biscuits, pancakes, vegetables, chicken, and fish.
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