Pumpkin Biscuits

Yield: 12 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

Preheat oven to 450º. 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 450º for 11 minutes, or until golden.

Orange-Honey Butter

Yield: 1 cup.

½ cup salted butter, softened
½ cup honey
½ teaspoon orange zest
⅛ teaspoon salt

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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Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.