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Country Living Flavors of Country Cookbook
by the Editors of Country Living
Our fluffy biscuits prove that pumpkin isn't just for pie. Try them buttered for breakfast or split and stuffed with ham or turkey for lunch.
Makes 10 Biscuits



    • 4 cups all-purpose flour
    • 2½ tablespoons baking powder
    • 2 teaspoons salt
    • 2 teaspoons ground ginger
    • 1/2 teaspoon ground red pepper
    • 1 cup (2 sticks) cold unsalted butter
    • 1½ cups unsweetened pumpkin puree
    • 1 tablespoon honey
    • 1/2 cup buttermilk


• Preheat the oven to 400°F.
• In a large bowl, combine the flour, baking powder, salt, ginger, and ground red pepper. Cut the chilled butter into small pieces; Using a pastry cutter, two knives, or your hands, cut the butter into the flour mixture until the mixture resembles coarse meal. Set aside.
• In a small bowl, combine the pumpkin puree and honey. Add the pumpkin mixture to the flour mixture and stir until just combined. Add the buttermilk and stir just until mixture clings together and is combined.

• Lightly coat a baking sheet with vegetable oil and set aside.
• Turn the biscuit dough out onto a lightly floured surface and knead about 10 times. Roll the dough out to 3/4-inch thickness and cut biscuits out with a 3 1/2- inch round cutter; gather the scraps, gently press together, and repeat until all of the dough is used.
• Place the biscuits 1 inch apart on the prepared baking sheet and bake until golden—25 to 30 minutes.

Transfer to a wire rack to cool.

    Nutrition information per biscuit—protein: 6.4 g; fat: 19 g; carbohydrate: 43.6 g; fiber: 3.3 g; sodium: 729 mg; cholesterol: 50.1 mg; calories: 370.

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