- 2 cups (280 g) flour
- 2 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/8 tsp cloves
- 1/8 tsp ginger
- 1/8 tsp nutmeg
- 1/2 tsp salt
- 5 Tbsp cold unsalted butter
- 1/3 cup cold buttermilk
- 3 Tbsp maple syrup
- 3/4 cup pure pumpkin
- 1 Tbsp unsalted butter, melted
- flaky salt
- Preheat oven to 400°F and line two baking sheets with parchment paper. Whisk together flour, baking powder, cinnamon, cloves, ginger, nutmeg, 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 mixture in refrigerator for 10 minutes.
- Whisk together buttermilk, maple syrup, and pumpkin in a small bowl. Make a well in the middle of the flour mixture and add buttermilk mixture; fold in just until incorporated, then flour hands and knead dough four times.
- Use a floured bench scraper to scrape dough out onto a lightly floured board and roll into a 9 x 5-inch rectangle; dust top of dough lightly with flour. Fold the dough like a letter: fold the bottom third of dough up to the middle, then fold upper third of dough over it. Turn dough 90 degrees counterclockwise, so the top flap faces right. Roll out dough again into a 9 x 5-inch rectangle; dust lightly with flour, and fold like a letter again.
- Gently roll or pat dough to a 3/4-inch thickness. Cut dough with a floured 2 1/4-inch biscuit cutter to form 15 rounds; gently gather scraps and pat out once more if needed. Place dough rounds 1 inch apart on prepared baking sheets; brush with butter and sprinkle with salt.
- Bake, rotating pans halfway through, for 13 to 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 ahead: Freeze unbaked biscuits for 1 hour on baking sheets, then store in airtight freezer bags up to 2 months. Bake as directed, adding 1 or 2 minutes to baking time. Adapted from Cooking Light.
- Calories: 120