Honey Pumpkin Biscuits
Recipe type: Breakfast
Cuisine: Seasonal
Serves: 10
Warm, spiced and flecked with sea salt, these honey sweetened pumpkin buttermilk biscuits are the perfect way to greet a brisk fall morning.
  • 2 cups all purpose flour
  • 1 teaspoon flaky sea salt
  • 1 tablespoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1 pinch ground cloves
  • 4 tablespoons unsalted butter (cold)
  • ⅓ cup pumpkin puree
  • 6 tablespoons honey
  • ¾ cup buttermilk
  1. Heat oven to 425 degrees F.
  2. In a mixing bowl combine the flour, salt, baking powder and spices.
  3. In a glass measuring cup combine & whisk the pumpkin, honey and buttermilk.
  4. Cut the butter into the flour mixture using your fingers, two knives or a pastry cutter until pieces are pea size.
  5. Stir all but the last ¼ cup of the buttermilk mixture in with a fork just to combine. If mixture seems dry, add the additional ¼ cup. It should be a sticky dough.
  6. Turn dough out onto a well floured work surface. Dough will be sticky. Sprinkle top of dough with flour, and pat into a rectangle, fold in half, rotate clockwise, pat back out and fold again. Repeat this once more, and then gently pat the dough out to about 1-inch thick.
  7. Line baking sheet with parchment and cut biscuits (10) from dough. You can either make them rectangles or use a 2.5 inch biscuit cutter.
  8. Bake for 10-13 minutes until puffed and cooked through.
Recipe by Brewster by the Sea at https://www.brewsterbythesea.com/blog/2016/11/fall-inspiration-in-the-kitchen-at-brewster-by-the-sea.html