Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Ingredients:
- 2 cups all-purpose flour
- 1/4 tsp salt
- 2 tsp baking powder
- 1/4 tsp baking soda
- 2 tsp pumpkin spice
- 5 tbsp cold butter, cut into pieces
- 3/4 cup pumpkin puree
- 1 tbsp honey
- 1/3 cup fat-free buttermilk
Preparation:
Preheat oven to 400 degrees.
Whisk flour, salt, baking powder, baking soda, and pumpkin pie spice in a large bowl. Cut in butter pieces using a pastry blender. Using a wooden spoon, add pumpkin puree, honey and buttermilk and combine until just moist.
Turn dough out on to a floured surface. It will be sticky. With floured hands, knead the dough three or four times, then fold the dough in on itself, and roll out to 3/4 inch thickness. Cut straight down with a 1 3/4-inch or 2-inch cutter and place close together on a baking sheet lined with parchment paper.
Bake 10-12 minutes, until golden brown.
Yield 10-12 biscuits
Per Biscuit: Calories 127, Calories from Fat 46, Total Fat 5g (sat 2.9g), Cholesterol 13mg, Sodium 183mg, Carbohydrate 17.6g, Fiber 1g, Protein 2.7g
