Pumpkin Biscuits with Orange-Honey Butter

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.3 cup butter chilled cut into small pieces
• 0.5 cup pumpkin canned
• 0.8 cup buttermilk fat-free
• 2 cups flour all-purpose
• 1 teaspoon ground cinnamon 
• 0.3 teaspoon ground nutmeg 
• 0.3 cup orange-honey butter 
• 0.5 teaspoon salt 
• 3 tablespoons sugar 

Equipment

• baking sheet
• oven
• knife
• blender
• measuring cup

Directions

1. Preheat oven to 45
2. Lightly spoon flour into dry measuring cups, and level with a knife.
3. Combine flour and next 6 ingredients (flour through nutmeg); cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal.
4. Combine buttermilk and pumpkin; add to flour mixture, stirring just until moist. Turn the dough out onto a lightly floured surface; knead lightly 5 times.
5. Roll dough to about 1/2-inch thickness.
6. Cut into 12 biscuits with a 2 1/2-inch biscuit cutter.
7. Place the biscuits on a baking sheet coated with cooking spray.
8. Bake at 450 for 11 minutes or until golden.
9. Serve warm with 1/4 cup Orange-Honey Butter.
10. Totals include 1/4 cup Orange-Honey Butter.