Flaky and savory, these Pumpkin Biscuits with Candied Ginger are the fall side dish that you didn't know you needed. Served with soft butter and honey, these biscuits are perfect for Thanksgiving dinner!
Ingredients
2cupsall-purpose flour
1tablespoonbaking powder
1teaspooncinnamon
⅛teaspoonfreshly ground nutmeg
½teaspoonkosher salt
5tablespoonsunsalted butterchilled and cut into 1/2” pieces
⅓cupbuttermilk
¾cupcanned pumpkin pureenot pre-spiced pumpkin pie filling
3tablespoonshoney
2tablespoonschopped candied ginger
Instructions
Preheat oven to 400° F. Line baking sheet with parchment paper and set aside.
Whisk together flour, baking powder, cinnamon, nutmeg, and salt in a large bowl. Cut in butter with a rigid pastry blender until mixture resembles coarse meal. Chill for 10 minutes in the refrigerator.
Combine buttermilk, pumpkin, and honey in a medium bowl. Whisk until well blended and then add to the chilled flour mixture. Stir just until moist.
Turn dough out onto a lightly floured surface and knead lightly just a few times. Roll dough into a 10” x 6” rectangle and dust top of dough lightly with flour. Fold the dough crosswise into thirds, as if folding a piece of paper to fit into an envelope. Roll the dough again into a 1/2” thick 10” x 6” rectangle and dust the top lightly with flour. Fold dough crosswise into thirds again and gently roll or pat to a 3/4” thickness. This process helps to make your biscuits tall, with a layered textured.
Using a 2-1/2” diameter biscuit cutter, press cutter straight down into the dough and then lift straight up (do not twist the cutter), using up all the dough. You should have 10 rounds of dough. Place them 1” apart on your prepared baking sheet and then lightly press some candied ginger into the top of each round.
Bake for 14 minutes, or until golden brown. Remove from pan and cool on wire rack for a couple minutes. Serve warm with soft butter and honey, or with this fantastic Cinnamon Honey Butter!
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.