Pumpkin Biscuits with Candied Ginger

Name: Pumpkin Biscuits with Candied Ginger
Prep time: 30 min
Cook time: 14 min
Total time: 44 min
Yield: 10 biscuits
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon cinnamon; ⅛ teaspoon freshly ground nutmeg; ½ teaspoon kosher salt; 5 tablespoons unsalted butter; ⅓ cup buttermilk; ¾ cup canned pumpkin puree; 3 tablespoons honey; 2 tablespoons chopped candied ginger

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
44 mins
Servings
10 biscuits
Calories
180 kcal
Course
Bread, Baked Goods
Cuisine
American

Pumpkin Biscuits with Candied Ginger

Iris Warren

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Flaky and savory, these Pumpkin Biscuits with Candied Ginger are the fall side dish that you didn't know you needed. Served with soft butter and honey, these biscuits are perfect for Thanksgiving dinner!

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Ingredients

Servings

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon cinnamon
⅛ teaspoon freshly ground nutmeg
½ teaspoon kosher salt
5 tablespoons unsalted butter chilled and cut into 1/2” pieces
⅓ cup buttermilk
¾ cup canned pumpkin puree not pre-spiced pumpkin pie filling
3 tablespoons honey
2 tablespoons chopped candied ginger

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Instructions

Preheat oven to 400° F. Line baking sheet with parchment paper and set aside.
Whisk together flour, baking powder, cinnamon, nutmeg, and salt in a large bowl. Cut in butter with a rigid pastry blender until mixture resembles coarse meal. Chill for 10 minutes in the refrigerator.
Combine buttermilk, pumpkin, and honey in a medium bowl. Whisk until well blended and then add to the chilled flour mixture. Stir just until moist.
Turn dough out onto a lightly floured surface and knead lightly just a few times. Roll dough into a 10” x 6” rectangle and dust top of dough lightly with flour. Fold the dough crosswise into thirds, as if folding a piece of paper to fit into an envelope. Roll the dough again into a 1/2” thick 10” x 6” rectangle and dust the top lightly with flour. Fold dough crosswise into thirds again and gently roll or pat to a 3/4” thickness. This process helps to make your biscuits tall, with a layered textured.
Using a 2-1/2” diameter biscuit cutter, press cutter straight down into the dough and then lift straight up (do not twist the cutter), using up all the dough. You should have 10 rounds of dough. Place them 1” apart on your prepared baking sheet and then lightly press some candied ginger into the top of each round.
Bake for 14 minutes, or until golden brown. Remove from pan and cool on wire rack for a couple minutes. Serve warm with soft butter and honey, or with this fantastic Cinnamon Honey Butter!

Notes

Adapted from Cooking Light.

Nutrition Information

Show Details

Serving 1 Calories 180kcal (9%) Carbohydrates 29g (10%) Protein 3g (6%) Fat 6g (9%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Cholesterol 16mg (5%) Sodium 280mg (12%) Fiber 1g (4%) Sugar 8g (16%)

Nutrition Facts

Serving: 10biscuits

Amount Per Serving

Calories 180 kcal

% Daily Value*

Serving	1
Calories	180kcal	9%
Carbohydrates	29g	10%
Protein	3g	6%
Fat	6g	9%
Saturated Fat	4g	20%
Polyunsaturated Fat	2g	12%
Cholesterol	16mg	5%
Sodium	280mg	12%
Fiber	1g	4%
Sugar	8g	16%