2 cups all purpose flour
1 teaspoon flaky sea salt
1 tablespoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1 pinch of ground cloves
4 tablespoons unsalted butter
1/3 cup pumpkin purée
6 tablespoons honey
3/4 cups buttermilk
1. Heat oven to 425 F.
2. In a mixing bowl combine the flour, salt, baking powder, and spices.
3. In a glass measuring cup combine the pumpkin, honey, and buttermilk, and whisk with a fork to combine.
4. Cut the butter into the flour mixture and then stir in all but the last 1/4 cup of the buttermilk mixture with a fork to combine. If mixture seems dry, add the additional 1/4 cup.
5. Sprinkle flour onto a work surface. Sprinkle top of dough with flour, and pat into a rectangle, fold in half, rotate clockwise, pat back out, and fold again. Repeat this once more, and then gently pat the dough out to about 1-inch thick.
6. Grease a baking sheet, and cut out the biscuits to desired size. Place the biscuits on the sheet, touching.
7.Gently re-roll the scraps as needed until all the biscuits are cut, and then bake for 10 to 13 minutes until puffed and cooked through.
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Photograps: Beth Kirby for Food 52