Lindsay Ann Bakes: {VIDEO} Pumpkin Spice Buttermilk Biscuits with Spiced Honey Butter

Friday, November 20, 2015

{VIDEO} Pumpkin Spice Buttermilk Biscuits with Spiced Honey Butter

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Tender, fluffy, pumpkin spice buttermilk biscuits with a homemade spiced honey butter to go with it!



These are the perfect impressive addition to the thanksgiving table or for serving at an autumn brunch or even for dinner with my pumpkin mac and cheese and fall spinach salad



They’ve got that great warm cinnamony pumpkin flavor that I just love this time of year, it makes them so much more festive than regular old dinner rolls and I promise it’s so easy to make these!


I partnered with Krusteaz to make these biscuits using their Buttermilk Pancake Mix as the base for my biscuits, because the pancake mix already has the flour, sugar, leavening, salt and buttermilk you need for the biscuits, already in the mix, so it saves you a ton of steps and makes this really simple.



Stir together the dough and drop it into mounds right on a parchment lined cookie sheet about 2 inches apart. Bake for about 12-16 minutes or until they’re nice and golden brown. 


(You can freeze the biscuit dough balls to save them for another time or to bake them fresh Thanksgiving day- just add a minute or two to the baking time if you’re baking them frozen)


So while the biscuits are in the oven, whip together some homemade Cinnamon Honey butter, and this super easy little extra touch is what is going to make serving your biscuits so impressive and just add that perfect amount of sweet creamy richness to really set these over the top. So just beat a stick of room temperature butter in a bowl until it’s nice and smooth, add about 3 to 4 tablespoons of honey to sweeten it up and a teaspoon of pumpkin pie spice to make it extra festive for the season, and just beat for a few minutes until it’s light and fluffy. 


Transfer the butter to a pretty serving dish. I’ve also done this where I piped the butter into little individual portions with a piping bag fitted with a start tip, for a fancy touch, but either way, this stuff just compliments the biscuits so well, especially when they are nice and warm out of the oven.


Spread on some of our spiced honey butter, and I also like to spread on a little cranberry sauce on top too to give it that extra something special.






Pumpkin Spice Buttermilk Biscuits with Spiced Honey Butter
Yield: 12

Pumpkin Spice Buttermilk Biscuits

  • 2 1/2 cups Krusteaz Buttermilk Pancake Mix
  • 2 teaspoons pumpkin pie spice
  • 5 tablespoons butter, frozen
  • 3/4 cup canned pumpkin puree
  • 1/3 cup cold milk
  • 1 tablespoon honey


Spiced Honey Butter

  • 1/2 cup salted butter, room temperature
  • 3-4 tablespoons honey, to taste
  • 1 teaspoon pumpkin pie spice
  • cranberry sauce, for serving (optional)


Directions
Biscuits:
Preheat oven to 425°F. In medium bowl, whisk together pancake mix and spice. Grate frozen butter on top of the dry ingredients, and mix it in with a fork, until mixture resembles coarse crumbs; place mixture in the freezer.

Combine pumpkin, milk and honey. Remove pancake mix/butter mixture from freezer and make a well in the center. Pour the pumpkin/milk mixture on top, gently stirring, just until moistened. Do not over mix dough. 
Spoon dough onto parchment lined baking sheet about 1 inch apart. Bake 12-16 minutes or until golden brown. 

Cinnamon Honey butter: 
Combine all butter ingredients in a bowl and beat with an electric mixer until light and fluffy. Transfer to a serving dish. Serve biscuits warm with cinnamon honey butter and cranberry sauce, if desired.

TIPS
Make ahead: Freeze biscuit dough on baking sheet until frozen, about 1 hour, then store in airtight freezer bag up to 2 months. Bake as directed, adding about 2 minutes to the bake time.





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