 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
|
These tender, old-fashioned biscuits are much lower in fat and sodium than fast-food biscuits and are just as tasty. Ingredients:
9 ounces all-purpose flour (about 2 cups) |
2 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1 1/4 teaspoons pumpkin pie spice |
5 tablespoons chilled butter, cut into small pieces |
1/3 cup nonfat buttermilk |
3 tablespoons honey |
3/4 cup canned pumpkin |
Directions:
1. Preheat oven to 400°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and pumpkin pie spice in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.
3. Combine buttermilk and honey, stirring with a whisk; whisk in pumpkin. Add pumpkin mixture to flour mixture, stirring just until moist.
4. Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Re-roll dough into a (1/2-inch-thick) 9 x 5inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 18 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper.
5. Bake at 400° for 12 to 13 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.
6. Young Chefs can:
7. Help cut dough with biscuit cutter
8. Place biscuits on baking sheet
9. Older Chefs can:
10. Help cut butter into small pieces with dinner knife
11. Knead dough and measure dimensions with a ruler
|
|