• Home
  • Recipe Index
  • About Us
  • Contact
Menu

double thyme

Street Address
City, State, Zip
513-307-8919
with Grace and Maddie

Your Custom Text Here

double thyme

  • Home
  • Recipe Index
  • About Us
  • Contact

mini pumpkin honey biscuits

October 23, 2014 Grace Elkus

This biscuits are pure happiness. They're cute, they're flaky, and they're incredibly addicting. While they'd be just as scrumptious as full-size biscuits, if you're anything like me, you'd rather eat two biscuits than one—meaning mini is the way to go.

The combination of pumpkin and honey is genius. In fact, honey is the only form of sugar in this recipe, giving these biscuits just the right dose of sweetness. A teaspoon of sea salt adds flecks of saltiness to every bite, and the addition of cinnamon, ginger, and cloves gives them an incredible warmth that makes them perfect for chilly mornings. Whole wheat flour contributes a welcomed heartiness.

As these bake, they puff up and and begin to form layers, making them easy to split and slather with butter and honey. While they're a treat to eat warm right from the oven, they also keep well in a tightly-sealed container and can be re-heated in the microwave for easy weekday breakfasts. Needless to say, they brightened my mornings this week.

Last word of advice: Pull these from the oven about a minute before you think they're done. A touch of doughiness takes these from best biscuits ever to over-the-top irresistible. 

Mini Pumpkin Honey Biscuits

Makes about 15 mini biscuits.

Ingredients

  • 1 cup all purpose flour 
  • 1 cup whole-wheat flour
  • 1 tsp. flaky sea salt
  • 1 tbsp. baking powder
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • 1/8 tsp. ground cloves
  • 4 tbsp. unsalted butter
  • 1/3 cup pumpkin purée 
  • 6 tbsp. honey 
  • 3/4 cup buttermilk 

Instructions

Heat oven to 425° F. In a small mixing bowl, combine the flours, salt, baking powder, and spices. Set aside.

In a 2-cup glass measuring cup, combine the pumpkin puree, honey, and buttermilk. Whisk with a fork to combine.

Using your fingers or a pastry cutter, cut the butter into the flour until the butter pieces are pea-sized. Stir all but the last 1/4 cup of the buttermilk mixture into the flour mixture until just combined. At this point, I had a sticky dough and did not need the remaining wet ingredients. If your mixture seems dry, add the rest of the buttermilk mixture.

Turn dough out onto a floured work surface, sprinkle the top of dough with flour, and pat the dough into a rectangle (dough will be sticky!) Fold the dough in half, rotate clockwise, pat back out, and fold once more. Repeat one more time, then pat the dough out into a 1-inch thick rectangle.  

Using a mini biscuit cutter, the top of a glass jar, or whatever circular-shaped cutting object you prefer, cut out the biscuits and place on a greased baking sheet, touching. Having the biscuits touch will ensure that they rise up, not out, in the oven. It also keeps the bottoms from burning.

Reroll the scraps until all the biscuits are cut. Bake for 9-12 minutes until puffed and cooked through. Serve with butter and a drizzle of honey. Yum!

Recipe adapted from Food52.

Enjoy!

grace

← asian pear salad with ginger pear vinaigrettekale and ricotta stuffed shells with butternut squash sauce →
logo
Food Advertising by

Subscribe

Subscribe here to receive double thyme posts in your inbox!

We respect your privacy.

Thank you!

As Seen In:

as-seen-in

Most Recent Posts:

Featured
Blueberry Muffins With Crunchy Cornflake Topping
May 25, 2017
Blueberry Muffins With Crunchy Cornflake Topping
May 25, 2017
May 25, 2017
Radicchio Salad With Oranges and Mint
May 15, 2017
Radicchio Salad With Oranges and Mint
May 15, 2017
May 15, 2017
Baba Ghanoush Hummus
May 8, 2017
Baba Ghanoush Hummus
May 8, 2017
May 8, 2017
Thai-Inspired Cabbage Salad
Apr 24, 2017
Thai-Inspired Cabbage Salad
Apr 24, 2017
Apr 24, 2017
logo
Food Advertising by

Instagram snapshots:

View fullsize first meal in the new apartment ✔️
View fullsize we've got your long weekend baking project planned: fluffy blueberry muffins topped with DIY frosted flakes 🙀recipe in bio!
View fullsize toast on brioche 👌
View fullsize feels like summer so we're practicing our party tricks 🥝🍍☀️
View fullsize that's a crunchy, buttery, salty-sweet cornflake topping 🙋🏻🙋🏻recipe for blueberry cereal muffins coming next week!
View fullsize soufflé omelettes (soufflettes?) > cloud eggs, always 🍳 [this one's topped with sautéed kale, mushrooms, and basil]
View fullsize cara cara oranges are 🙌 so we made them the star of this wilted radicchio salad. link in bio! 🥒🍊🌿
View fullsize if you're gonna make bread, make pita. 5 ingredients + so fun to watch it puff. pairs well with everything 🙌

Twitter thoughts: 

  • double thyme
    New recipe from double thyme for 05/26/2017 - https://t.co/21AGgk6Ele
    May 26, 2017, 7:04 AM
  • double thyme
    New recipe from double thyme for 05/16/2017 - https://t.co/ApqFrnWw97
    May 16, 2017, 7:05 AM
  • double thyme
    New recipe from double thyme for 05/09/2017 - https://t.co/pph8v5HLOO
    May 9, 2017, 7:04 AM
my foodgawker gallery
tastespotting
bham-bloggers

Monthly Archives:

  • May 2017 (3)
  • April 2017 (2)
  • March 2017 (2)
  • February 2017 (3)
  • January 2017 (6)
  • December 2016 (3)
  • October 2016 (2)
  • September 2016 (1)
  • August 2016 (2)
  • July 2016 (1)
  • June 2016 (1)
  • April 2016 (3)
  • March 2016 (3)
  • February 2016 (3)
  • January 2016 (1)
  • December 2015 (3)
  • November 2015 (1)
  • August 2015 (1)
  • July 2015 (1)
  • June 2015 (3)
  • May 2015 (4)
  • April 2015 (4)
  • March 2015 (7)
  • February 2015 (8)
  • January 2015 (9)
  • December 2014 (9)
  • November 2014 (13)
  • October 2014 (20)
  • September 2014 (20)
logo
Food Advertising by
You must select a collection to display.

Powered by Squarespace. View Our Privacy Policy.