We've made these several times and they are soft and yummy. My oven never gets quite hot enough...it usually hovers just above 400. Even so, these still turn out tasty. This photo is not the best...it was the last lonely biscuit...a little thin from being part of the third round of cut outs. But I forgot to take a picture of the nicer ones. LOL Anyhow, we had these with Orange Honey Butter which was fun for a change but I think we prefer plain old butter. These are not too sweet...just a little. They are a great with almost any sort of meal!
2 cups all-purpose flour (add more if sticky)
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup chilled butter, cut into small pieces
3/4 cup fat-free buttermilk (Or combine 3/4 TBS white vinegar with 3/4 cup skim milk)
1/2 cup canned pumpkin
1. Preheat oven to 450º.
2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 6 ingredients (flour through nutmeg); cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal.3. Combine buttermilk and pumpkin; add to flour mixture, stirring just until moist. Turn the dough out onto a lightly floured surface; knead lightly 5 times. (I don't usually even knead that much...just enough to barely make the dough hold together...you don't want to over work dough for biscuits.)
4. Roll or gently pat dough to about 1/2-inch thickness (I make them more like 3/4-1 inch thick). Cut into 12 biscuits with a 2 1/2-inch biscuit cutter. Place the biscuits on a baking sheet coated with cooking spray.
5. Bake at 450° for about 11 minutes or until golden. Serve warm with 1/4 cup Orange-Honey Butter.
Orange Honey Butter
Mix 1/4 cup softened butter with 2 tsp honey and 1/2 tsp grated orange peel. Add more honey or orange to your taste.