Third time’s a charm, right? *shrugs* who knows. BUT, I do know that these were very tasty with my coffee this morning. And, your apartment will smell really good and all Christmas-y/Festivus-y while they’re baking.
Spiced Pumpkin Pecan Biscuits
- 2 C. AP flour
- 2 TB baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 6 TB chilled butter, cut into cubes
- 3/4 C. canned pumpkin
- 1/3 C. buttermilk
- Dash of vanilla
- 2 TB dark brown sugar, OR, 3TB of honey
- 1/2 C. chopped, toasted pecans (in 2 TB of butter)
Heat oven to 400 degrees. Chop and toast pecans in a skillet in two tablespoons of butter, set aside to cool. Combine dry ingredients in large bowl, cut in butter with a pastry cutter or, with hands, until butter is the size of peas or tiny pebbles, set aside (If you’ve handled it too much and the butter pieces are warm, chill the dry ingredients while you deal with the wet ingredients). In a medium sized bowl, whisk the buttermilk and brown sugar (or honey), add vanilla and pumpkin. Stir until combined. Add wet ingredients to dry and stir in toasted pecans. If you find that the dough is a little sticky, don’t worry, add a little flour and use your hands or a spoon to mix it. Turn out dough onto a well-floured surface and press into a rectangle until the dough is about 1 inch thick all around. Also, try not to overwork the dough, as the butter will warm up (which you don’t want). If the dough becomes too warm or sticky, pop it in the freezer for a few minutes. Press biscuit cutters into dough(don’t twist, or else the biscuits won’t have layers) and place onto the parchment-lined baking sheets. The dough makes about 12-16 biscuits. Bake for about 10-12 minutes or, until ever-so-slightly golden brown. You don’t want to over-bake them and dry them out. You’ll be able to tell when they’re done. Serve warm with some whipped honey, or, like I did, with butter. Store in air-tight container in the refrigerator or, wrap up in wax paper and foil in a ziplock bag and store in the freezer. You’ll thank me.