Pumpkin Spice Biscuits
With just 5 ingredients, these pumpkin spice biscuits are a slightly sweet, warmly-spiced fall breakfast or an easy side dish with supper.
Servings 10 biscuits
- 2 ½ cups self-rising flour (I prefer White Lily brand)
- 3 tablespoons sugar
- 2 ½ teaspoons pumpkin pie spice
- ½ cup (1 stick) very cold salted butter
- 1 cup very cold whole buttermilk, well shaken
- 1 tablespoon melted salted butter
Preheat oven to 425°F.
In a large mixing bowl, whisk together self-rising flour, sugar, and pumpkin pie spice. Using the larger holes on a box grater, grate the stick of butter into the flour. Use your fingers to coat all of the butter with flour, and then work the butter into the flour with your fingertips for about 2 minutes. Chill in the freezer for 10 minutes.
Make a well in the center of the flour mixture. Add the buttermilk; stir with a wooden spoon (or with your hands) just until a shaggy dough comes together.
Turn the dough onto a well-floured work surface. Fold the dough over onto itself 6-8 times, just until it comes together. Pat the dough into a rectangle that’s about ¾ inch thick.
Use a 2 ¼-inch round biscuit cutter to punch out the biscuits (do not twist the cutter). Arrange the biscuits with sides touching on a parchment-lined baking sheet or in a greased 10-inch cast iron skillet. Re-roll the scraps and cut out additional biscuits until all of the dough is used.
If time allows, place the biscuits back in the freezer for 10-15 minutes to chill again before baking.
Bake for about 18-22 minutes, or until golden brown. Brush the hot biscuits with the melted butter. Serve warm.
Serving: 1biscuit | Calories: 235kcal | Carbohydrates: 28g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 30mg | Sodium: 108mg | Potassium: 70mg | Fiber: 1g | Sugar: 5g | Vitamin A: 360IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 0.4mg