- 2 cups all-purpose flour
- 1 tbsp granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 tsp pumpkin spice
- 5 tbsp cold unsalted butter cut into small cubes
- 1/3 cup buttermilk
- 3/4 cup pumpkin puree
- 6 tbsp honey divided
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a stand mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, salt, and pumpkin spice.
- Add the butter and, using a fork, toss the butter cubes to coat them in the flour. On medium speed, mix the butter with the flour until the butter is no bigger than small peas and evenly distributes through the flour. Cover the bowl and place it in the refrigerator for 10 minutes to chill.
- In a small bowl, whisk the buttermilk, pumpkin puree, and 3 tablespoons of honey until well combined. Add the wet ingredients to the chilled flour and butter mixture stirring just until the dry ingredients are moistened.
- Transfer the dough to a lightly flour work surface. Knead the dough a few times, adding more flour if needed. Shape the dough into a ½”-thick rectangle, about 9x5”-inches in size. Dust the dough with more flour and fold it in thirds, like you’re folding a piece of paper to fit in an envelope.
- Press the folded dough into a ½-inch rectangle again approximately 9x5” in size and repeat the folding process.
- Press the dough to a thickness of ¾” thick and, using a 3” biscuit cutter, cut out the biscuits. Place them on the baking sheet spaced approximately 1 inch apart. Warm 3 tablespoons of honey in the microwave and brush it over the biscuits before baking.
- Bake the biscuits for 13 to 15 minutes or until they are golden brown. Transfer the biscuits to a cooling rack for a few minutes.
Recipe adapted from Sweet Pea’s Kitchen who adapted it from Cooking Light