This is Day One of a 8 day series featuring pumpkins! Click here to start reading at the beginning of the series.
At this time of year, we like to add pumpkin to all of our usual recipes to make them a bit festive! Biscuits are no exception. These light, fluffy biscuits have just the right amount of sugar and spice, but they are still versatile. They can be served as a sweet breakfast treat, or alongside a savory stew.
As for the butter…. ahh, the butter. Have you ever been to Texas Roadhouse and partaken of their complementary rolls and cinnamon honey butter? Maybe you skipped the rolls and just ate the butter. Good, we aren’t the only ones! I’m so relieved. 😉 Anyway, we believe that the cinnamon honey butter makes the noise and peanuts at TR worth enduring. Then one day while browsing Pinterest, we found a super easy recipe for the butter. As in, it’s a no brainer, because it’s so easy!
Let’s take a closer look!
Combine dry ingredients in a large bowl.
Melt a stick of butter in a small microwave safe bowl.
Whisk in the pumpkin and sugar. (We used half brown sugar and half regular.)
Add the milk and whisk it until smooth.
Add the pumpkin mixture to the dry ingredients.
Stir it until completely moistened.
Fold it with a spatula a few times. This takes the place of kneading it.
Place the dough on a lightly floured surface. (We used a clean, smooth dish towel for easy clean-up.)
Roll the dough out until about 1/2″ thick.
Cut into biscuits.
Place the biscuits on a baking sheet. We like to put them close together so they help each other rise.
Bake at 400 degrees F. for 15-18 minutes, or until they are golden brown and not doughy.
These are perfect!
For the cinnamon honey butter, beat 1 stick of softened butter until light and fluffy. The key to this really is to have it at the perfect temperature. You don’t want it to be cold and hard, but it would be just as bad to have it melting.
When it’s fluffy, add the cinnamon…
… and the honey.
Beat it until it’s smooth.
Add the powdered sugar, and stir it in a little bit by hand. Then finish beating it in until it’s smooth and gorgeous!
It’s so, so delicious!
Place the butter in a cute fall dish and serve it with the warm pumpkin biscuits. This is a wonderful accompaniment to a main dish such as a hearty beef stew or soup. But you could save them for dessert instead.
Here is the full recipe!
Pumpkin Biscuits with Cinnamon-Honey Butter
3 1/2 cups flour
4 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
1 1/2 cups canned pumpkin
1/2 cup butter, melted
1/2 cup sugar
2 Tbsp. milk
Cinnamon Honey Butter:
1/2 cup butter, softened
1/4 cup honey
1/2 cup powdered sugar
1 teaspoon ground cinnamon
For the biscuits, in large bowl combine first four ingredients. In another bowl, combine pumpkin, butter, sugar, and milk; add to flour mixture and mix well. Knead 8-10 times. Roll to 1/2 inch thickness and cut. Bake at 400 degrees F. for 15-18 minutes.
For the Cinnamon Honey Butter, beat the softened butter until light and fluffy. Add the remaining ingredients and mix well. Serve immediately with warm biscuits.