I can be kind of bossy. Just ask my husband.
So when Mother Nature didn’t really cooperate with my request for fall weather, I decided to take matters into my own hands.
I wore my skinny jeans and riding boots anyway.
I made my favorite acorn squash recipe.
I bought some gi-normous honey crisp apples.
Screw you Mother Nature, I’m making it fall anyway.
So when this round of the WC Recipe Swap gave me A Seasoned Greeting, I went straight for her pumpkin tag.
But, much to my dismay, there was only one pumpkin recipe! Girl, we need to fix that! What’s wrong with you?! (just kidding girl, luv ya. But we need to work on this!)
Luckily, it looked like a killer pumpkin recipe. I just kept coming back to it, unable to let it go for another recipe. So I bought my first can of pumpkin for the season. It was a beautiful moment, really.
So even though my weekend was nothing short of chaos, I made time for these beauties. But as if it was meant to be, they came together in an instant – no mixer or food processor needed, took all of about 5 minutes to throw together and drop on the pan. I had to wait for the oven to finish preheating!
So. No excuses. Find a reason to make these.
Recipe note – I did want them to be a little sweeter (yes, it’s a savory biscuit, but it needed to be a *little* sweeter), so next time I’ll double the honey in these. The recipe below reflects this change.
Don’t forget to check out the links below to see the recipes that everyone else picked for the recipe swap!
2 cups of AP flour
1 tsp salt
1 1/4 tsp baking powder
1 tsp ginger
1 stick of unsalted butter, cold and diced
1/4 tsp cinnamon
1/4 tsp nutmeg
15 oz pumpkin puree
1 tbsp honey
1/4 cup milk
Preheat oven to 400. Line baking sheet with silicone baking mat or parchment paper.
In a medium bowl, whisk together flour, salt, baking powder, ginger, cinnamon and nutmeg. Add butter and toss to combine. Add pumpkin and honey and mix to combine. Add milk and stir until dough forms. Drop biscuits onto prepared baking sheet, bake 20-25 minutes.