It’s getting close to crunch time.
Thanksgiving is in 2 days and you and I both know you’re feeling the pressure. YOU GOT THIS! I promise no matter what you forget, no matter what goes wrong, you will still have an amazing time with friends and family.
If you’re still stressing about breakfast/rolls…I have your answer. Seriously. These little biscuits are so surprisingly delicious. They are just a teeny teeny sweet from the honey and the pumpkin flavor is just so subtle with a dash of spices…it’s the perfect Holiday biscuit. Served warm with a hefty amount of butter and a drizzle of honey, I think it’s the perfect way to start your Thanksgiving! Adding carbs first thing in the morning is always a good idea because it sets the base for the day, stretching your stomach and making room for what’s to come!
I made this a couple weeks ago for a family party and my nieces and nephews were the ones who couldn’t wait to get their paws on these “muffins”. I would actually make these year round since they are soooo light and fluffy and have a beautiful spice from the ginger, cinnamon and clove.
I don’t know about you but I am SO excited for the short week and the long weekend of Thanksgiving. We have managed to pack in so much time with family starting tomorrow as we’re driving up to WI for a night with my family and then lunch with my entire Dad’s side. We will then reload the car and head back down to IL to celebrate with Mikey’s entire family (and watch the Packers). We have Mikey’s 10 year high school reunion on Friday (WE ARE OLD) and then plan on spending time with his brother and girlfriend who are in from Denver. Needless to say, we won’t be bored…
As another year begins to close and the Holidays are here yet again I always love to look back at the year. What a crazy year of change for us! I am SO grateful and blessed by the life, love, friends and family I have and I can’t wait for another season of thankfulness, celebration, giving and love!
Honey Pumpkin Buscuits
2 Cups Flour
1 Teaspoon Flaky Sea Salt
1 Tablespoon Baking Powder
2 Teaspoons Cinnamon
1 Teaspoon Ginger
Pinch of Ground Clove
4 Tablespoons Unsalted Butter
1/3 Cup Pumpkin Puree
6 Tablespoons Honey
3/4 Cup Buttermilk
Preheat oven 425 degrees.
In a mixing bowl combine flour, salt, baking powder and spices.
In a glass measuring cup combine the pumpkin, honey and buttermilk and whisk until combined.
Cut the butter into the flour mixture until no pieces larger than a pea are left.
Stir all EXCEPT 1/4 cup buttermilk pumpkin mixture into the flour with a fork until just combined. If the mixture seems dry then add more of the 1/4 cup milk mixture. The dough should be sticky.
Place dough onto a well floured surface and sprinkle top with flour. Pat dough into a rectangle and fold it in half, rotate clockwise and pat back out. Fold it again and repeat once more finally patting the dough out to about 1 inch thick.
Grease a baking sheet and use a 2.5 inch biscuit cutter (I used about a 1/5 for smaller biscuits) to cut circles out of dough. Continue “repatting” the dough until it’s used up and place biscuits onto greased sheet, touching.
Bake for 10-13 minutes until they are puffed up and cooked through, browning slightly.
Serve warm with butter and honey!
Recipe adapted from the Food52 website. One of my FAVORITE sources for recipes!