Spiced Pumpkin Biscuits
9 oz. all-purpose flour (about 2 c.)
2 1/2 tsp. baking powder
1 1/4 tsp. pumpkin pie spice
1/2 tsp. salt
5 Tbsp. chilled butter, cut into small pieces
1/3 c. fat-free buttermilk
3/4 c. canned pumpkin puree
3 Tbsp. honey
Preheat oven to 400 degrees F.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, pumpkin pie spice, and salt in a large bowl; cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Chill ten minutes.
Combine buttermilk and honey, stirring with a whisk until well blended; add canned pumpkin. Add buttermilk mixture to flour mixture; stir just until moist.
Turn dough out onto a lightly floured surface; knead lightly four times. Roll dough into a (1/2-inch thick) 9x5-inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Re-roll dough into a (1/2-inch thick) 9x5-inch rectangle; dust top with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, one inch apart on a baking sheet lined with parchment paper.
Bake 14 minutes or until golden. Remove from pan; cool two minutes on wire racks. Serve warm.
Recipe from Cooking Light
Nutritional information per biscuit:
Total fat 4.3g
Saturated fat 2.6g
Dietary fiber .9g