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!