Pumpkin Biscuits with Spicy Honey Butter

Perfect Pairing: Soup

Are you tired of pumpkin recipes yet?  Nah, of course not!!  That is a silly question.  If you like pumpkin recipes you really can’t get enough of them in the fall.

These biscuits are tasty on their own, but they are next level good when combined with spicy honey butter.  The pumpkin flavor is not overpowering, just a nice subtle background flavor.  It also makes them a lovely color!

When I was in college I was lucky enough to go on an incentive trip with my parents to Maui.  My mom extended in Honolulu for some meetings with her team, so I was on my own with my dad and brother.  One of the nights we went to a generic BBQ restaurant in our hotel.  I don’t remember anything other than the cornbread and spicy honey butter.  It was so good.  

That was many years ago and I still remember it fondly.  I recreated it and have used this simple butter recipe many times and it is great with cornbread, biscuits, toast, etc. 

While spilling flour (purposefully) all over your counter and rolling out dough may seem annoying and not worth the work, it is actually pretty cathartic and enjoyable!  This 7-Up biscuit recipe requires flour on your counter, but no rolling pin.  Equally delish!

These biscuits are perfect alongside a bowl of yummy soup on a cool fall day.  We had it with our favorite, Cheeseburger Soup. 

One year ago on Perfecting the Pairing: Pumpkin Cranberry Petite Scones with Orange Glaze

Two years ago on Perfecting the Pairing: Pork Chops and Apples

Three years ago on Perfecting the Pairing: Tortilla Soup

Four years ago on Perfecting the Pairing: Buffalo Chicken Bites

Pumpkin Biscuits with Spicy Honey Butter

Adapted by Lindsay at Perfecting the Pairing from Cooking Light

Printable Recipe

Ingredients:

Biscuits:

• 2 cups all-purpose flour, plus more for rolling
• 2 ½ tsp baking powder
• 1 ¼ tsp pumpkin pie spice
• ½ tsp salt
• 5 Tb chilled butter, cut into small pieces
• 1/3 cup buttermilk
• 3 Tb honey
• ¾ cup canned 100% pumpkin

Butter:

• 5 Tb unsalted butter, softened
• 1 Tb honey
• Heavy pinch of kosher salt, more to taste
• Pinch of cayenne pepper, more to taste

Directions:

Preheat the oven to 400 degrees F.  Combine flour, baking powder, pumpkin pie spice and salt in a large bowl, whisk to combine.  Add cubed butter and cut in using a pastry blender.  You can use two knives, but the blender makes everything so much easier!  It should resemble coarse meal.  In a small bowl whisk the buttermilk and honey until well blended, stir in canned pumpkin.  Add the pumpkin mixture to the flour and stir until just moistened throughout. 

Lightly flour a clean kitchen surface and turn out the dough, knead about 4 times.  Using a floured rolling pin roll the dough until it is about ½ inch thick and in a rectangle shape.  Dust the top of the dough with flour, fold the dough crosswise into thirds (like folding a piece of paper for an envelope), roll out again to a ½ inch thick rectangle.  Dust the top again with flour, repeat the folding motion and roll again into a rectangle that is about ½ inch thick.  Repeat one last time and roll until it is about ½ inch thick.  Flour a biscuit cutter (size is up to you) and cut out the dough rounds.  Gather up the scraps and roll out and cut out as many biscuits as possible! Place on a baking sheet lined with parchment paper.  Bake for 10-14 minutes until golden.  Cool on racks.

To prepare the butter combined the softened butter, honey, salt, and cayenne pepper.  Taste for seasonings and adjust.  I like it pretty salty and spicy!  Serve on warm biscuits. 

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