Pumpkin Biscuits with Orange-Honey Butter

This is a delicious update for more traditional dinner rolls at your next holiday meal (or weeknight supper).  The primary reason that baking powder biscuits first became popular is because they mix together quickly and don’t need to rise before baking.   And since this recipe is a drop style biscuit it’s even easier – there’s no messy rolling out and cutting.

Pumpkin Biscuits with Orange-Honey Butter

• 2 c all-purpose flour
• 3 Tbsp sugar
• 2 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp baking soda
• ½ tsp salt
• ¼ tsp ground nutmeg
• ¼ c (½ stick) chilled butter, cut into small pieces
• ¼ c buttermilk
• ½ c canned pumpkin

Preheat oven to 450 degrees.  Lightly spoon flour into dry measuring cups and level with a knife.  Combine flour, sugar, baking powder, cinnamon, baking soda, salt and nutmeg; cut in chilled butter with a pastry blender or pulse in food processor.

Combine buttermilk and pumpkin; add to flour mixture, stirring just until moist.  Using a spoon or small scoop, drop biscuits on a stone or baking sheet coated with cooking spray.  Bake at 450 degrees for 11 minutes or until golden.  Serve warm with Orange-Honey Butter.

Orange-Honey Butter
• ½ c (1 stick) butter, softened
• ½ c honey
• ½ tsp grated orange rind

Combine all ingredients in a medium bowl; beat with a mixer at medium speed until well blended.  Store in refrigerator.
Try this on pumpkin waffles or with sweet potatoes!

Recipe developed by Becky Ringsby of Savor Specialty Chef Services which  specializes in customized private culinary parties and demos.