Recipe post ·
Pumpkin Spice Biscuits
I roasted my own pumpkin, added pumpkin spice and a little extra sugar, and made these with honey butter.
Watch the video for the technique.
Ingredients
- Makes
- 10 biscuits
Biscuits
- 390 g plain flour
- 1 tbsp baking powder
- 1 tbsp pumpkin spice
- 1 tbsp + 2 tsp sugar
- 2 tsp Diamond Crystal kosher salt, or about 1 tsp fine salt
- 170 g cold unsalted butter, cubed
- 230 g thick roasted pumpkin purée
- 120 ml buttermilk, plus extra for brushing
- Optional: flaky salt to finish
Honey butter
- 113 g soft unsalted butter
- 2 tbsp honey
- A pinch of salt
Method
- 1.
Deseed and roast the pumpkin at 200°C until tender. Cool, scoop out the flesh and mash. Weigh 230 g; drain any watery liquid so the purée is thick.
- 2.
Turn the oven up to 220°C. Mix the flour, baking powder, pumpkin spice, sugar and salt. Rub in the cold butter, leaving a few small pieces.
- 3.
Gently mix in the pumpkin and buttermilk until the dough comes together.
- 4.
Scoop 10 biscuits onto a lined tray, leaving about 5 cm between them. Brush with buttermilk and bake for 15–20 minutes, until golden and cooked through. Rest for 10 minutes.
- 5.
Mix the soft butter with the honey and salt. Serve with the warm biscuits.
