I found this recipe in the November issue of Cooking Light (can't say enough about Cooking Light, I always get my money's worth out of that magazine). I was expecting them to be a little more sweet, but they were delicious the way they were. They are only sweetened with honey, so there is a tiny hint of sweetness, but you still get the rich pumpkin spice flavor, and they are wonderfully aromatic. I tried smearing honey on them, as I usually do with biscuits, but it drowned out the pumpkin taste. So I made a very simple cinnamon-sugar (Splenda) butter to go with them, which was a perfect compliment. My kids snarfed these down, my husband loved them and the best news, if you are on WW, only three points a biscuit (or one if you made them teeny-tiny like I did!)
Ingredients
9 oz all purpose flour (about two cups)
2 1/2 tsp baking powder
1 1/4 tsp pumpkin pie spice
1/2 tsp salt
5 TB chilled butter, cut into small pieces (the smaller the pieces, the easier it will be to combine with flour)
1/3 cup fat-free buttermilk
3 TB honey
3/4 cup canned pumpkin
Directions
1. Preheat oven to 400
2. 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 a course meal. Chill 10 minutes.
3. Combine buttermilk, honey and pumpkin, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.
4. Turn dough out onto a lightly floured surface; knead lightly four times. Roll dough into a (1/2-inch thick) 9x5 inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope, this will give your biscuit it's flaky layers). Reroll dough into a (1/2 inch thick) 9x5 inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4 inch thickness. Cut dough with a 1 3/4 inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400 or until golden (my tiny biscuits only needed seven minutes). Remove from pan; cool two minutes on wire racks. Serve warm.
14 Servings
Serving Size: 1 biscuit
121cal, 4.2g fat, 2.4g prot, 18.4g carb, 0.5g fib, 11mg chol
3 points per serving
Cinnamon Butter
3-4 TB low cal butter
1-2 TB Splenda
1-2 tsp cinnamon
Combine all ingredients, add more or less to taste
1/2 tsp=1 pt
