Ingredients

The following ingredients have 14 Servings
  • 2½ cups flour
  • ½ tsp. cinnamon
  • 3 Tbsp. white granulated sugar
  • 1 Tbsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • 3 Tbsp. unsalted butter (cold)
  • 2 Tbsp. shortening (cold)
  • 1 cup buttermilk (cold)
  • ⅓ cup pumpkin puree
  • 2 Tbsp. honey
  • Additional flour for kneading
  • Additional honey for drizzle

Instruction

  • Preheat the oven to 450 degrees and lightly grease a baking sheet.
  • In a bowl of an electric mixer, combine flour, cinnamon, sugar, baking powder, baking soda, and salt. Mix on low to combine ingredients.
  • Chop cold butter into pieces and add it to the flour mixture. Add scoops of shortening into flour as well. Mix on low, until batter resembles coarse crumbs.
  • Pour cold buttermilk into the center of the mixture and add pumpkin puree and honey. Mix until just combined. Dough will be sticky.
  • Transfer dough onto a lightly floured surface and sprinkle with a little more flour. Knead dough 5–6 times and pat into a ½-inch-thick circle.
  • Using a cookie cutter (about 2 inches in diameter), cut out the biscuits. Rework dough scraps into a ball (kneading it as little as possible) and shape it into a circle again. Cut out more biscuits.
  • Place biscuits on the baking sheet, leaving about an inch in between each one.
  • Bake for 12–15 minutes, until raised and golden brown.
  • Drizzle with honey while still warm.