Pumpkin Biscuits with Whipped Maple Butter

Well I decided to change the name of my little blog.  I have been thinking about it for a long time now.  When I first started the blog I didn’t think really hard about the name.  As I have mentioned before I am a bit impulsive sometimes and just want it done now.  So I racked my brain to come up with a new name.  Each one was a failure, someone else already had it or it was too similar.

So I decided to outsource and get some help.  My sister-in-law is such a brilliant person and she came up with like 10 different names in a couple of hours and they were all GOOD names.  I couldn’t come up with one decent name in 10 days!!  Next I had the daunting task of narrowing it down to just one.  It came down to a couple of names and I juggled them around for a few days and settled on Countryside Cravings.  I thought it was pretty darn clever.  Man she’s good.

On to these lovely biscuits.  I am a biscuit lover!  Give it to me plain, with butter, with honey or better yet butter and honey.  I will eat them any ol’ way.  I also like to incorporate different ingredients into the biscuit.  Thus these pumpkin biscuits with whipped maple butter where born.  They are great with breakfast and even just as a snack.  They are simple to make and addicting to eat.  I bet you can’t just eat one 🙂

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Pumpkin Biscuits with Whipped Maple Butter

Prep Time

15 mins

Cook Time

12 mins

Total Time

27 mins

 

Course: Bread, Breakfast, Snack

Servings: 12

Author: Countryside Cravings

Ingredients

• Biscuits
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 3/4 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon clove
• 1/4 teaspoon nutmeg
• 5 Tablespoons cold butter cut into small pieces
• 1/3 cup buttermilk
• 3/4 cup canned pumpkin
• Whipped Maple Butter
• 1/2 cup butter softened
• 1/4 cup maple syrup

Instructions

1. Preheat oven to 450 degrees F.
2. In a large bowl combine flour, baking powder, baking soda, sugar, salt, cinnamon, ginger, clove and nutmeg. With two knives or a pastry blender cut in butter until you have coarse crumbs. Add in buttermilk and pumpkin and mix just until combined. Do not overmix.
3. Dump onto lightly floured surface and knead lightly 8 times. Pat out to 1/2 inch thick and cut out rounds with a biscuit cutter. Place on a lightly greased baking sheet 1 inch apart.
4. Bake for 10-12 minutes or until lightly browned.
5. To make the whipped maple butter, place butter in a small butter and whip until lightened in color. Add maple syrup and blend well. Serve with warm biscuits.