Recipe Oct. 14: Salsa Senorita's Spiced Pumpkin Biscuits - ABC 33/40 - Birmingham News, Weather, Sports

Recipe Oct. 14: Salsa Senorita's Spiced Pumpkin Biscuits

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Salsa Senorita's Spiced Pumpkin Biscuits

Ingredients

9 oz all-purpose flour (about 2 cups)

2 ½ teaspoons baking powder

1 1/4 teaspoons pumpkin pie spice

½ teaspoon salt

5 tablespoons chilled butter, cut into small pieces

1/3 cup fat-free buttermilk

¾ cup canned pumpkin

3 tablespoons honey

Preparation

Preheat oven to 400 degrees.  Combine flour, baking powder, pumpkin pie spice, and salt in a large bowl; cut in butter with a pastry blender until mixture resembles coarse meal.  Chill 10 minutes.  Combine buttermilk and honey, stirring with a whisk until well blended; add canned pumpkin.  Add buttermilk mixture to the flour mixture and stir just until moist.  Turn dough out onto lightly floured surface; knead lightly 4 times.  Roll dough into a 9 x 5 inch rectangle; dust top of dough with flour.  Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope).  Reroll dough into a rectangle; dust top of dough with flour and fold again into thirds.  Roll or pat dough into a ¾ inch thickness.  Cut dough with a 1 ¾ inch biscuit cutter to form 14 dough rounds.  Place dough rounds, 1 inch apart on a baking sheet lined with parchment paper.  Bake at 400 degrees for 14 minutes or until golden.  Remove from pan; cool 2 minutes on wire racks. Serve warm.