Pumpkin Honey Butter Biscuits

Is there anything more comforting than fresh, hot, tender, mouthwatering, right-out-of-the-oven biscuits? And is there any better time than fall to devour them? I think not. Is it possible to tweak the standard biscuit recipe just a bit to make them even more amazing? Yes! I say yes!

As we were driving home yesterday from a last minute (screaming deal) five day cruise for the kids’ fall break (eight of us crammed into one vehicle, luggage strapped to the top), we happened upon a less-than-awesome, run down gas station. You know the kind… fuel pumps that don’t have credit card swipers, floors that probably haven’t been cleaned in weeks, and bathroom stall doors that you have to keep closed with an outstretched toe as you’re trying to do your business because the locks had long ago been dismantled. But what really grabbed my attention was a shiny, sparkly display case full of some of the most amazing biscuits I’ve ever seen! I kid you not! These things look so good that I thought about buying a couple dozen to freeze so I could serve them for Thanksgiving.

No, I didn’t buy any, but I couldn’t get the idea of those awesome biscuits out of my head all the way home. And when an idea gets stuck in my head, I do something about it! Of course, I didn’t want the kids thinking that I really did buy the ones from the gas station (not that there’s anything wrong with that…), so I knew I had to come up with something even better. Just a bit over the top. So here they are – just in time for fall and the holiday season – my pumpkin honey butter biscuits. And they are seriously good!

Adding pumpkin puree, brown sugar, and a bit of allspice to my standard biscuit recipe, then topping it all of with a generous (and I mean generous) slathering of honey butter produced the exact kicked up a notch pumpkin honey butter biscuits I was after! There’s a chance these could even replace pumpkin pie at Thanksgiving! Nah… that will never happen. But these really are a fantastic complement to any fall soup or stew. (I can’t wait to dunk one in my white chicken chili!) Or better yet, just whip up a batch for Saturday morning breakfast to accompany your weekend coffee! These may become my ultimate go to comfort food. Just don’t tell anyone the inspiration came from a seedy gas station. No one needs to know that.

[wpurp-searchable-recipe]Pumpkin Honey Butter Biscuits – These Pumpkin Honey Butter Biscuits are perfect for all! Fresh, hot, homemade, rich and comforting! – flour, Baking Powder, salt, Packed Brown Sugar, Cream of Tartar, Ground Allspice, Vegetable Shortening (Either plain or butter flavored), Canned Pumpkin (Not pumpkin pie filling), Whole Milk, butter (melted), Honey, , Turn oven on to 425 degrees. ; Combine flour, baking powder, salt, brown sugar, cream of tartar, and allspice in large bowl. Add the shortening and combine with a fork or pastry cutter until the shortening is in small pea-sized crumbles. . ; Add milk and pumpkin and combine to form a dough. Knead a dozen times. Do not overwork the dough. It will be very sticky. Using a spoon, drop 3 inch balls of dough onto greased baking sheet and brush with a little of the melted butter. Bake for 20 minutes until golden. ; While the biscuits are baking, combine remaining butter and honey in small sauce pan and bring to a boil. Remove butter/honey mixture from heat and keep warm. ; When biscuits are done baking immediately slather with the butter/honey mixture. Serve immediately, ; ; – – Breakfast – Dessert – Side Dish – Snack – American – Cooking for a Crowd – Easy – Side Dish – biscuits – holiday side dishes – honey butter – pumpkin – pumpkin honey butter biscuits[/wpurp-searchable-recipe]