Pumpkin Biscuits w/ Orange Honey Butter
Biscuits & Scones
That little bit of extra pumpkin remaining after making pie and other goodies is all the excuse you need to whip up a batch of these just in time for dinner.
Clabber Girl Baking Powder
cold and cut into cubes
half and half
Pumpkin Biscuits w/ Orange Honey Butter (butter)
- 12 tbsp. butter 1 1/2 sticks, cooled, and cut into 1 tbsp. cubes
- 1/2 c. honey
- orange zest of one orange
Line a baking sheet with parchment or a silpat for easier cleanup. Preheat the oven to 425 F.
In a medium size mixing bowl, combine the flour, brown sugar, Clabber Girl Baking Powder, salt and cinnamon. Cut in the butter using a pastry cutter or your hands until the mixture resembles coarse crumbs. Make a well in the center and add 1 cup of the half-n-half and the pumpkin. Fold the ingredients together with a wooden spoon or a plastic dough divider just until the dough pulls together.
Turn the dough out onto a lightly floured board and knead until it forms a workable ball, about 10-12 turns. Pat the dough down to a 1/2 inch thickness. Cut with a biscuit cutter or an inverted glass dipped in flour, about 2 to 2 1/2 inches in diameter. Gently knead the scraps together and cut the biscuits until you have used up all the dough. Place the biscuits at least an inch apart on the baking sheet. Brush the tops of the biscuits with the remaining 1/4 cup half-n-half.
Bake for 18 to 20 minutes, until lightly browned.
For the butter, combine all ingredients and beat until light and fluffy.
Recipe by Mani Niall.