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Categories:
all-purpose whole wheat flour baking powder pie spice salt butter unsweetened applesauce light cream pumpkin honey brown sugar
Viewed: 104 - Published at: 8 years agoIngredients
- 1-1/2 cup All-purpose Flour
- 1/2 cups Whole Wheat Flour
- 2-1/2 teaspoons Baking Powder
- 1-1/4 teaspoon Pumpkin Pie Spice
- Dash Of Salt
- 3 Tablespoons Cold Butter
- 2 Tablespoons Unsweetened Applesauce
- 1/3 cups Light Cream
- 3/4 cups Canned Pumpkin
- 1 Tablespoon Honey
- 2 Tablespoons Brown Sugar
Method
- Preheat oven to 400°F. Line a baking sheet with parchment paper and lightly grease that with nonstick cooking spray. Set aside.
- In a large bowl, mix flours, baking powder, pumpkin pie spice and salt together. Using a pastry knife, cut in butter and applesauce until mixture resembles coarse sand. Cover with Saran wrap and chill for at least 10 minutes.
- Once chilled, mix in the cream, canned pumpkin, honey and brown sugar until just combined.
- Scoop dough onto a lightly floured surface. Knead it about 3-4 times, adding extra flour because the dough will be a little moist. Once dough has been kneaded, flour a rolling pin. Roll the dough out to about 1/2-inch thickness. Fold it over in half and re-roll it out to 1/2-inch thickness. Fold it over in half again and re-roll. Repeat this one more time, this time rolling it out to about a 3/4-inch thickness. Using a circular biscuit cutter or cookie cutter, cut out biscuits.
- Place biscuits about 1 inch apart on the prepared cooking sheet. Bake for about 12-14 minutes. Let cool and then enjoy!
- Recipe adapted from Cooking Light.
