Pumpkin Biscuits with Candied Ginger

🧂 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

  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

Instructions

• 1 Preheat oven to 400° F. Line baking sheet with parchment paper and set aside.
• 2 Whisk together flour, baking powder, cinnamon, nutmeg, and salt in a large bowl.
  Cut in butter with a rigid pastry blender
  [https://www.walmart.com/ip/Dough-Blender-Top-Professional-Pastry-Cutter-with-Heavy-Duty-Stainless-Steel-Blades-Medium-Size/2117606506?wmlspartner=wlpa&selectedSellerId=101257561&&adid=222222222272117606506_101257561_145179826038_19190731562&wl0=&wl1=g&wl2=c&wl3=640129875306&wl4=pla-1928596546734&wl5=9019667&wl6=&wl7=&wl8=&wl9=pla&wl10=737408773&wl11=online&wl12=2117606506_101257561&veh=sem&gad_source=1&gclid=Cj0KCQiAtaOtBhCwARIsAN_x-3JCgwr67bCIIur10c9Lg8mweoqlA-GUXKfQLPveenDzhDe-Jpp-7EMaAsmZEALw_wcB&gclsrc=aw.ds]
  until mixture resembles coarse meal. Chill for 10 minutes in the refrigerator.
• 3 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.
• 4 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.
• 5 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.
• 6 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
  [https://www.afarmgirlsdabbles.com/2010/10/18/cinnamon-honey-butter/]!

Nutrition Info