Had my life worked out in the pattern it was supposed to and my lovely blog behave like I programmed it to, this wouldn’t be a new post. In fact, you would have oogled, ooohed and ahhed over these luscious light pumpkin spice biscuits yesterday for my first Sunday Suppers. Sadly though life and technology just don’t wanna work like a team. But we’ll get to that in a second. First? You gotta see these biscuits.
So the theme for this week was all things orange. I knew given my current crack like addiction to pumpkin , that would be my main source of orange. But I didn’t want to do a baked good or a soup or a pasta. I wanted to do something savory but also something I haven’t seen much of on the interwebs. So, after digging through stacks of old Cooking Lights, I found it and it sang to me. Pumpkin spice biscuits!
A perfect choice for the Sunday Suppers group. Unique, flavorful and absolutely perfect for fall. See, I scheduled my post a few days before it was due to go live, like I often do. On Saturday night, I checked to make sure it was sleeping soundly in the back-end before its big day and it was. Just hanging out waiting to go live and make tons of people smile at its cute-ness. So, on Sunday, in the airport, when the post still hadn’t posted, I did a quick check. And to my dismay, it was gone without a trace.
Given my state already ( severe flight anxiety ) I was a bit of a mess. I called my husband, pleaded with him to see if he could find it somewhere in the back-end. And when I landed (FINALLY, WAHOO!), he told me it was gone. Sometimes it happens, scheduled posts fall into the deep black hole of the interwebs never to be found again. And guys, I was sad because these biscuits don’t belong in some weird dark side of the Internet. They belong in all of your kitchens. They deserve to be gobbled up in just an hour.
Either way, I knew these pumpkin delicacies deserved another post. I mean, look at them! Look at the flakey, buttery, fluffy little nuggets in front of your face. Because of the addition of pumpkin and spice, they almost taste like cookies, too! To give these a naturally sweet flavor, I added Coffee Mate’s Natural Bliss vanilla creamer . It’s made with only natural ingredients and is 100% free of anything artificial.
These are absolutely divine paired with coffee or hot cider on those crisp, chilly mornings. Plus, these are fabulous along side a thick and hearty chili , too! Since these are made with just 3 tablespoons of butter, each cute little biscuit has less than 3.5 grams of fat. I’m sad because these are all gone because I could sure use one right now as I try to forge a new relationship between life and technology. Because guys, I’ll probably lose it if I lose another post.
Yields about 12 biscuits. Recipe adapted from Cooking Light .
Prep time: 15 minutes
Cook time: About 14 minutes
Preheat oven to 400 degrees 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 a course 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 a 1/2 inch thickness. Fold it over in half and re-roll it out to another 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!