With only 6 days left until Thanksgiving, consider adding these pumpkin spice biscuits to your menu. A great biscuit is both flaky and tender, and these certainly qualify. Maple syrup adds a touch of sweetness without overpowering savory dishes – my family devoured a batch alongside steaming bowls of cipollini onion soup. Encourage your guests to enjoy them split open, spread with pumpkin butter or mascarpone for a delicious new tradition.
Pumpkin Spice Biscuits
Adapted from Cooking Light
2 cups flour
2 1/2 tsp baking powder
1 1/4 tsp pumpkin pie spice*
1/2 tsp salt
5 Tbsp cold unsalted butter
1/3 cup low-fat buttermilk
3 Tbsp maple syrup
3/4 cup canned pure pumpkin
Preheat oven to 400°F and line a baking sheet with parchment paper. Whisk together flour, baking powder, pumpkin pie spice, and salt in a large bowl. Dice butter into 1/2-inch pieces; sprinkle over flour mixture and use a pastry cutter to cut in evenly until the pieces are pea-sized. Chill in refrigerator for 10 minutes.
Whisk together buttermilk and maple syrup in a small bowl; stir in pumpkin. Make a well in the middle of the flour mixture and add buttermilk mixture; stir just until moist dough forms, then knead dough in bowl four times.
Turn dough out onto a lightly floured board and roll into a 9 x 5-inch rectangle; dust top of dough lightly with flour. Fold dough crosswise into thirds (like folding a piece of paper to fit into an envelope). Re-roll dough into a 9 x 5-inch rectangle; dust lightly with flour, then fold crosswise into thirds once more. Gently roll or pat to a 3/4-inch thickness. Cut dough with a 2-inch biscuit cutter to form 16 rounds; gently gather scraps and re-roll as needed.
Place dough rounds 1 inch apart on prepared baking sheet; bake for 14 minutes or until puffed and golden. Cool 2 minutes on wire rack; serve warm. Store leftovers overnight in an airtight container and warm before serving.
*Make your own pumpkin pie spice: mix 1/4 cup cinnamon with one tablespoon each of ground ginger, nutmeg, and cloves. Store extra in an airtight container.
Yield – 16 biscuits (serving size: 1 biscuit)
Calories – 107
Carbs – 17