Pumpkin Biscuits

Pumpkin Biscuits with Orange-Honey Butter

2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup chilled butter, cut into small pieces
3/4 cup fat-free buttermilk
1/2 cup canned pumpkin

Preheat oven to 450º.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 6 ingredients (flour through nutmeg); cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine buttermilk and pumpkin; add to flour mixture, stirring just until moist. Turn the dough out onto a lightly floured surface; knead lightly 5 times. Roll dough to about 1/2-inch thickness. Cut into 12 biscuits with a 2 1/2-inch biscuit cutter. Place the biscuits on a baking sheet coated with cooking spray. Bake at 450° for 11 minutes or until golden.

Serve warm with orange-honey butter:

1/2 cup butter, softened
1/2 cup honey
1/2 teaspoon grated orange rind

Combine all ingredients in a medium bowl, and beat with a mixer at medium speed until well blended.

Ok, I'm addicted to these!! I've made them several times and used them to accompany chili, tortilla soup, or for breakfast! I searched high and low for a biscuit cutter and couldn't find one, so I used regular cookie cutters and it worked perfect! I used a heart-shaped one for V-Day and Mark took them to his home teaching families. They are very yummy!!