Without a doubt, one of the best things about the Fall is cooking and baking with pumpkin. Few things in this world can compete with the aroma of pumpkin baked goods laced with cinnamon, nutmeg, or some other delicious spice. It's pure heaven. Warmth. It's home. The Pumpkin Buttermilk Biscuits are truly divine. They are flaky and tender and the only problem with them is that you cannot just eat one. I personally like to split the biscuit, slather on some butter, add a small piece of crispy bacon, and a drizzle of maple syrup. Then top with other half and prepare to go to heaven. Simply divine.

Ingredients

* 2 cups all-purpose flour
* 2 1/2 teaspoons baking powder
* 1 teaspoon Kosher salt {or 1/2 tsp table salt}
* 1 1/2 teaspoons pumpkin pie spice
* 5 tablespoons chilled butter, cut into small pieces
* 1/3 cup buttermilk
* 3 tablespoons honey
* 3/4 cup packed canned pumpkin

Directions:

1. Combine flour, baking powder, pumpkin pie spice, and salt in a large bowl or in the food processor bowl; cut in butter with a pastry blender or pulse in a food processor until mixture resembles coarse meal. Transfer to a large mixing bowl and chill 10 minutes.

2. Combine buttermilk, pumpkin, and honey, stirring with a whisk until well blended. Make a well in the center of the flour mixture and pour the buttermilk mixture into the well. Stir just until moist.

3. Turn dough out onto a lightly floured surface; knead lightly 4 times.


Roll dough into roughly a 9 x 5–inch rectangle; dust top of dough with flour.



Fold dough crosswise into thirds.


Roll into 9x5 inch rectangle again and repeat folding and rolling process one more time. Then, cut dough with a biscuit cutter.


Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper or on a silpat. Chill for a few minutes in the refrigerator. Bake at 400° for 14 minutes or until golden.




Recipe submitted to memes at Beauty and Bedlam, A Beautiful Mess, and 5 Dollar Dinners!