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

      Salsa Senorita's Spiced Pumpkin Biscuits


      9 oz all-purpose flour (about 2 cups)

      2 1/2 teaspoons baking powder

      1 1/4 teaspoons pumpkin pie spice

      1/2 teaspoon salt

      5 tablespoons chilled butter, cut into small pieces

      1/3 cup fat-free buttermilk

      3/4 cup canned pumpkin

      3 tablespoons honey


      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 3/4 inch thickness.{} Cut dough with a 1 3/4 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.