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. Serve with liberal amounts of the orange honey butter.
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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. Serve with liberal amounts of the orange honey butter.
3/4 tsp salt
4-5 tsp orange zest (about 1 orange)
1/2 tsp cinnamon
8 tbsp butter, cold and cut into bits
1 1/4 cup half-n-half , divided
Pumpkin Biscuits:
3/4 cup pumpkin
3 cups all-purpose flour
Orange Honey Butter:
1/3 cup brown sugar, packed
12 tbsp unsalted butter, cool and cut into 1 tbsp chunks
4 tsp Clabber Girl Baking Powder
1/2 cup honey
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. Orange Honey Butter Instructions: Leave the butter out of the refrigerator long enough until it is just pliable but not too soft. Using a stand mixer or hand held beaters, whip the butter chunks and the honey on medium for 1 or 2 minutes, increasing the speed as they begin to blend. The soft, viscous honey and the cold butter will emulsify to the perfect spreading consistency. Add the orange zest. Spoon the honey butter into a ramekin for serving. Will keep at room temperature for a day or two or refrigerate for longer periods.
3/4 tsp salt
4-5 tsp orange zest (about 1 orange)
1/2 tsp cinnamon
8 tbsp butter, cold and cut into bits
1 1/4 cup half-n-half , divided
Pumpkin Biscuits:
3/4 cup pumpkin
3 cups all-purpose flour
Orange Honey Butter:
1/3 cup brown sugar, packed
12 tbsp unsalted butter, cool and cut into 1 tbsp chunks
4 tsp Clabber Girl Baking Powder
1/2 cup honey
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. Orange Honey Butter Instructions: Leave the butter out of the refrigerator long enough until it is just pliable but not too soft. Using a stand mixer or hand held beaters, whip the butter chunks and the honey on medium for 1 or 2 minutes, increasing the speed as they begin to blend. The soft, viscous honey and the cold butter will emulsify to the perfect spreading consistency. Add the orange zest. Spoon the honey butter into a ramekin for serving. Will keep at room temperature for a day or two or refrigerate for longer periods.