Now, on to more pumpkin! I know I know…..I can’t get enough of all these pumpkin recipes and although Monday’s post was a nice change, I just had to post this recipe because it’s so darn good. The Pumpkin Drop Biscuits are pretty easy to make and slightly sweet and very decent all on their own, but when you slather them with Citrus Honey Butter?! MY OH MY…..It just takes it to a whole new level of deliciousness. I love love love carbs, especially breads of any kind. So, it’s no wonder that I ate almost all of these with plenty of Citrus Honey Butter which reminds me: if you are going to make these, you must–I repeat MUST–make the Citrus Honey Butter to go along with. Trust me. Believe the Lauren. It’s really just not the same without them! That stuff is of the Gods and is just divine! I’m going to start slathering it on more things more often. Seriously.
I made 12 big biscuits, but you can make them as big or as small as you’d like. In retrospect, I’d probably just make 16-20 medium to small so they’d last longer….actually maybe they wouldn’t. The smaller something is, the more I eat of it (or at least I feel not as guilty for eating 9…..or something….) It’s like my mind has to use reverse psychology on itself when in all reality I am consuming more calories when I eat 9 3 small ones as opposed to 1 big one. I think everyone does the same thing with Halloween candy because it’s all so small. Darn Halloween candy…..
Well, I suppose that was a sufficient off the topic discussion for one blog post. Don’t forget to enter my giveaway and to make the Citrus Honey Butter!
Before I go, let me leave you with a photo of my cute little ballerina from Halloween! Happy Wednesday!
Print This Recipe
Pumpkin Drop Biscuits with Citrus Honey Butter
yield: 12 large or 16 medium biscuits
for the biscuits–
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1/4 cup cold butter, cubed
3/4 cup pumpkin puree
3/4-1 cup milk*
1/2 teaspoon vanilla extract
for the citrus honey butter–
1/2 cup butter, softened
3 tablespoon honey
1 tablespoon zest of desired citrus (I’d use either all orange zest or do a combination of orange and lemon)
Preheat oven to 350 degrees. Grease a baking sheet with non stick cooking spray or melted butter and set aside. In large bowl, combine flour, baking powder, salt, sugar and cinnamon. Using a fork or pastry cutter, blend cold butter cubes into dry ingredients until it is similar to coarse meal. Stir in milk*, pumpkin and vanilla until all ingredients are equally moist and flour is incorporated. Drop by heaping tablespoon onto greased baking sheet. Bake for 15-20 minutes or until bottoms have browned slightly. (Don’t forget: less time in the oven for smaller biscuits! Check ’em at 14 or 15)
While biscuits are baking, whip butter, honey and zest together until smooth and light in color, about 2 minutes.
Serve biscuits warm with citrus honey butter
*If you wanted to cut these biscuits out rather then do a drop biscuit, then use the lesser amount of milk. The dough will be less sticky and easier to work with. Flour your board liberally, roll out to be 1-1 1/2 inches thick and cut. Bake the same time.