Fall Flavors: Pumpkin Spice Biscuits

Buttery and flaky these Pumpkin Spice Biscuits are perfect with a cup of coffee or tea on a Fall day!

Pumpkin Spice Biscuits

I wouldn't be fitting to not include some pumpkin and apple flavors into my fall recipe line up.  I love both but today we are jumping on the "pumpkin spice" trend and creating some fabulous biscuits that highlight these warming spices.

Nothing beats homemade biscuits.  This wonderful variation on the original adds pumpkin spice along with a tiny bit of sugar for a warm, slightly sweet biscuit.  They are buttery and flaky and come together easily.  Now these are "comfort food".  Enjoy them for breakfast or as a snack with a cup of coffee or tea.  They're perfect in every way!

What Ingredients do I need?

• flour
• sugar
• baking powder
• pumpkin pie spice
• salt
• unsalted butter
• milk

Substitutions and Variations

• Use buttermilk with the addition of 1/4 teaspoon of baking soda

• Make drop biscuits but spooning out portions of dough on the baking sheet instead of rolling them out.

• Sprinkle a little course or sparkling sugar on the tops for added sweetness and texture

Kitchen Tips and Notes

• Another way to cut butter into flour is to grate the butter instead of using a pastry blender.  This method is easy and results in a nice texture.

• The butter should be the size of peas once it is cut into the flour.
  

• Don't overmix the dough.  It may look dry but the dough should hold together when pressed between your fingers.

• Knead your dough. 
•  Kneading dough is as simple as pushing the dough away from you with the heel of your palm, folding the top edge back over itself with your fingers, and repeating. 

• Make your own pumpkin pie spice.  

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Pumpkin Spice Biscuits

makes 9

2 cups all-purpose flour
1 1/2 Tablespoons sugar
2 teaspoons baking powder
1/2 Tablespoon pumpkin pie spice (homemade version here)
1 teaspoon kosher salt
1/2 cup cold unsalted butter, cut into small cubes (1 stick)
3/4 cup milk

Preheat oven to 425 degrees.  Line a baking sheet with parchment paper.

In a medium bowl, stir together flour, sugar, baking powder, pumpkin pie spice, and salt.  Using a pastry blender or 2 forks, cut in the cold butter until the butter is the size of peas.  Stir in the milk just until all the dry ingredients are moistened.  (Dough should hold together when pressed together.)

Turn out dough onto a lightly floured board and kneed 2 to 3 times.  Roll to a 1 inch thickness.  Using a 2 1/2 inch biscuit cutter cut dough, rerolling any scraps as necessary.  Place them 1 inch apart on the prepared baking sheet.  Brush the tops lightly with a little milk.  

Bake 15-18 minutes until golden brown.  Remove from the oven and let cool on the pan for 5 minutes.  Serve warm with butter or jam.