I’m really looking forward to fall this year. The summer seemed too hot and relentless to me. Guess I’m still not adjusted to the humidity here in Tennessee, as compared to the humidity in California. Next summer will be different, because we will have our pool in by then. Yay! Meanwhile, I welcome fall and the cooler temperatures.

Along with fall, come pumpkins. Yes, I know I may be rushing the season a little… but I just had a craving for something pumpkin. These easy biscuits came together quickly using canned pumpkin puree and definitely satisfied my craving. So good with butter & honey!

Makes 20 small biscuits or 10 large biscuits

INGREDIENTS
2 cups Flour
1 stick Butter, cubed
2 tsp Baking Powder
1 tsp Salt
1 Tbsp Sugar
1 tsp Pumpkin Pie Spice
1 cup Buttermilk
¾ cup Pumpkin Puree

METHOD
Preheat oven to 400 degrees.
Place flour and butter in a large bowl.
Mix with your hands, or a pastry tool, until it resembles coarse crumbs.
Add the sugar, baking powder, salt and pumpkin pie spice.
Mix in the buttermilk and pumpkin puree until well combined.
Place dough on a floured surface and roll, or press with your hands, until dough is about half an inch tall.
Cut out using cutter of your choice.
Bake for 15 to 20 minutes, or until cooked through.
Remove from oven and serve warm with butter and honey.
Enjoy!

No Pumpkin Pie Spice? No problem, make your own by combining the following…
½ tsp Cinnamon
¼ tsp Ground Ginger
1/8 tsp Allspice
1/8 tsp Nutmeg

I’m a starch lover… that means potatoes, pasta and bread!! Nothing makes my breakfast more complete than having fresh, warm, homemade biscuits. I’ve got a recipe that is similar to this for my Best Biscuits Ever, but these Whole Wheat Biscuits are equally delicious. I really enjoy the rich nutty taste and texture. I hope you will, too!

INGREDIENTS
1 cup Whole Wheat Flour
1 cup All Purpose Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
3/4 tsp Salt
6 Tbsp cold Butter, cubed
1 cup Evaporated Milk

METHOD
Preheat oven to 400 degrees.
Place all the dry ingredients into a large bowl.
Add the butter and with your hands mix it into the dry ingredients, until a crumb texture appears.
Stir in the evaporated milk, mixing just until combined.
Flour a work surface and turn the dough out.
Fold the dough gently about 5 times.
Press dough evenly, making it about 1-inch thick.
Cut biscuits with whatever shape cutter you want to use.
I typically use a 2-inch cutter, but sometimes I like to make extra large biscuits and other times I want mini biscuits.
Continue the process until all the dough has been used.
Place biscuits on baking sheet a few inches apart.
Bake for about 12 to 15 minutes or until biscuits are lightly golden.
Enjoy with butter & jam, or try it with my Bacon Gravy!