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.
- 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
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!