savories

Pumpkin Biscuits with Bacon and Hot Honey Butter

Well well well, another Tuesday is here, and boy do I have another fall recipe for you. This week, Pumpkin biscuits, but not JUST pumpkin biscuits. These babies are studded with crisp, salty bacon, AND just when you thought it couldn’t be better, I give you two words. Hot. Honey. Yes, honey infused with chiles, aka the best combination of sweet and spicy and an excellent addition to the softened butter you’ll be slathering on these guys as soon as they leave the oven. That’s right, hot honey butter is also included in this deal, and it is a MUST. Borrowed from a similar recipe in Southern Living and tweaked until just right, prepare for these biscuits to be your multi-purpose treat for soups, breakfast sandwiches, or anything else you can think of!

Don’t we look cute!!

This weekend, we tried to jam all the fall activities into three days and it was just lovely. With my sisters home for the long weekend, we did an Apple Festival on Saturday, where I stocked up on apples for some life-changing apple fritters (recipe coming soon!). Then on Sunday, we drove out to the South Fork of Long Island to the Hamptons and Montauk to window shop, eat food, and just all around enjoy the fall atmosphere. Columbus Day was saved for the decorating of our house, breaking out the bins of Halloween knick knacks and venturing to the garden center for mums, corn stalks, and pumpkins. A pot of Bolognese and the aforementioned fritters were also on the menu, so all ingredients for a good day.

But now with all this talk of good days, here are 5 things to be happy about to make your today a little better:

ONE. Finding that perfect pumpkin.
TWO. Long weekends, making Sunday night less terrible.
THREE. Hand pies.
FOUR. Dogs with food names.
FIVE. Bed and breakfasts.

Anyway, enough from me, let’s bake!

Makes: Approximately 12-16 biscuits
Prep Time: 20 minutes
Bake Time: 15 minutes

Pumpkin Biscuit Ingredients
adapted from Southern Living magazine

6 oz. bacon, finely chopped
2 cups all-purpose flour
2½ tsp baking powder
¼ tsp baking soda
6 Tbsp salted butter, grated
¾ cup canned pumpkin
½ cup buttermilk
1½ extra Tbsp salted butter (divided into 1 and ½ Tbsp.)

Hot Honey Butter Ingredients

1 stick salted butter, at room temperature
4 Tbsp. hot honey (or regular honey if spicy isn’t your thing)

Steps

ONE. Preheat your oven to 400ºF. Cook bacon in a cast iron skillet on medium high heat until the bacon is crispy. Drain the bacon on a paper towel lined plate and save the rendered bacon fat in a heat-safe cup or small bowl, we’ll need it in a bit! Wipe down your skillet with a paper towel and then place in the oven to heat.

TWO. Combine the flour, baking powder and baking soda in a large bowl. Add the butter and cut into the flour mixture using your hands or a pastry blender. I like to grate my butter for this because I find that a) it’s way easier to break up quickly with my hands without overheating it (warm butter = no flaky biscuits!), and b) the smaller bits are easier to distribute evenly throughout the whole dough. When coarse crumbs of dough begin to form, pop the bowl in the freezer for 10 minutes to chill.

THREE. In a small bowl, whisk together the pumpkin and buttermilk, then add the crisped bacon. Add this mixture to the flour mixture in the large bowl and stir until just combined, it’s very important that you don’t over-mix this or the biscuits will be too tough.

FOUR. On a lightly floured surface, roll out your biscuit dough to about an inch thickness. Using a 2½ inch round cutter, cut the dough into 8 biscuits. Remove your skillet from the oven and melt a ½ Tbsp. of butter with a ½ Tbsp. of the bacon fat from before and swirl to coat the entire pan. Arrange the biscuits in the skillet so that they’re all cozy and the sides are all touching. Brush the tops with another tablespoon of melted butter. Bake for about 15 minutes, or until the tops are puffed and golden brown.

FIVE. While the biscuits are baking, combine the stick of butter with the 4 tablespoons of honey. Chill in the refrigerator for 10 minutes or so if the mixture seems too soft. These biscuits are best eaten fresh out of the oven, halved, and generously buttered.

YUM! xoxoxoxoxD

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