Sonia again. I have to say that the biscuits were nothing special, but man, the honey butter was great. We all gave the honey butter a 9 almost 10 all around but for the biscuits, my husband rated a 4 (he really did not like the texture and the fact that there was not a lot of taste in the biscuits themselves was a bummer). My daughter gave the biscuits a 7, and I gave them a 6. But with the butter - they were yummy. Of course, like my husband said - anything would be good with the honey butter. I think I will make the butter again when we have cornbread. MMM that would be tasty. The calories are 250 per biscuit.
Pumpkin Drop Biscuits with Citrus Honey butter
FOR THE BISCUITS:
2 cups All-purpose Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
1/2 cup Granulated Sugar
1/2 teaspoon Cinnamon
1/4 cup Cold Butter Cubed
3/4 cup Whole Milk (give Or Take 1/4 Cup) - we only used 1/2 cup total and the dough was plenty moist.
3/4 cup Pumpkin Puree
1/4 teaspoon Vanilla Extract
FOR THE BUTTER:
1/2 cup Butter, Softened
3 tablespoons Honey
1 tablespoon Orange Zest Or A Combination Of Orange And Lemon Zest
Preheat oven to 350 degrees. Grease a baking sheet with nonstick cooking spray or melted butter and set aside.
In a large bowl, combine flour, baking powder, salt, sugar and cinnamon. Using a fork or pastry cutter, blend cold butter cubes into dry ingredients until it is similar to coarse meal. Stir in milk, pumpkin and vanilla until all ingredients are equally moist and flour is incorporated. (If you need a little more, add in about 1/4 cup more milk.) Drop by heaping tablespoonfuls onto the greased baking sheet. Bake for 15-20 minutes or until bottoms have browned slightly.
While biscuits are baking, whip butter, honey and zest together until smooth and light in color, about 2 minutes.
Serve biscuits warm with citrus honey butter Serves 12