Pumpkin Biscuit with Whipped Maple Butter
Servings: 12
Enjoy a homemade pumpkin biscuit with creamy whipped maple butter as an exciting breakfast or a midday pick-me-up! Enjoy the flavor of the warming spices and the moisture that comes from the pumpkin puree. It’s hard to stop at one single flaky pumpkin biscuit, so go ahead, have a few!
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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
- Preheat oven to 450 degrees F.
- 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.
- 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.
- Bake for 10-12 minutes or until lightly browned.
- 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.