Okay. To me there is nothing better than starting off the Fall season with ANYTHING pumpkin. You wouldn’t believe my face the other day when my husband and I were in the mall and decided to grab a coffee. Of course, living in Columbia there are very few local coffee shops (I’m all for ANYTHING local), so we went to Starbucks (Which is great, don’t get me wrong. I used to be a barista…over four years ago).
Anyway…back on topic. We walked into the Starbucks and there it was….Pumpkin Spice Latte!!! My face lit up like no other, and I was smiling ear to ear with excitement. And if you ask me the greatest is a Tall Soy No Whip One Pump Pumpkin Spice Latte…it’s smooth and nutty with a hit of pumpkin spice…and it won’t kill you with calories. So good!
So, for an easy pumpkin fix this Fall season, I highly recommend these biscuits..they are good as a savory side dish for dinner or a sweet dessert or breakfast! You can also freeze them if you make an overabundance and save yourself some time later! I hope you enjoy them!
Healthy Pumpkin Biscuits
adapted from Cooking Light
- 1/3 cup skim milk
- 1/2 a lemon (juiced)
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 1/4 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 3/4 cup canned pumpkin
- 5 tablespoons chilled butter (cut up into small pieces)
- 3 tablespoons honey
- 2-3 tablespoons milk (for topping)
- 1/2 cup turbinado sugar (for topping)
- Preheat the oven to 375°.
- In a small bowl, mix 1/3 cup skim milk and the juice of 1/2 of a lemon (this will be the substitute for light buttermilk…but if you have buttermilk, feel free to use it). Stir and set aside to get clumpy.
- Now, in a medium bowl, mix the dry ingredients (flours, baking powder, spices and salt). Also, in another bowl mix the wet ingredients (pumpkin, skim milk & lemon mixture, and honey).
- Cut in the butter pieces into the dry ingredients. Then, pour the wet ingredients onto the dry ingredients and mix just until moist.
- Turn the dough onto a floured surface and flouring the top of the dough, roll out the dough into about 1/2 inch thick rectangle.
- Fold each side of the dough in, like you are folding it into thirds.
- Sprinkle with flour and repeat steps 4 & 5.
- Roll the dough to 1/2 inch thickness and use a 2 5/8 inch biscuit cutter (or whatever you’d like…or even a the opening of a cup).
- Place on a non-stick foil covered baking sheet.
- Brush the tops with a little bit of milk and sprinkle with turbinado sugar.
- Bake for 20-30 minutes or until the biscuits are light brown.
- Serve warm with cinnamon butter or jam!
Gosh, we are such sisters. I made Spice and Cream muffins yesterday out of that muffin book you gave me. They had nutmeg, allspice and cinnamon in them….so good! My apartment smells like Christmas now.
Yummm…Great sisters = Great minds think alike. 🙂