Cooking Light
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ cup chilled butter, cut into small pieces
- ¾ cup fat-free buttermilk
- ½ cup canned pumpkin
- Cooking spray
- ¼ cup Orange-Honey Butter
Directions
- 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 1/4 cup Orange-Honey Butter.
Orange-Honey Butter
Ingredients
- 1/2 cup butter, softened
- 1/2 cup honey
- 1/2 teaspoon grated orange rind
Directions
Combine all ingredients in a medium bowl, and beat with a mixer at medium speed until well blended.
