Pumpkin Drop Biscuits With Citrus Honey Butter

• FOR THE BISCUITS:
• 2 cups All-purpose Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 1/2 cups Granulated Sugar
• 1/2 teaspoons Cinnamon
• 1/4 cups Cold Butter Cubed
• 3/4 cups Whole Milk (give Or Take 1/4 Cup)
• 3/4 cups Pumpkin Puree
• 1/4 teaspoons Vanilla Extract
• FOR THE BUTTER:
• 1/2 cups Butter, Softened
• 3 Tablespoons Honey
• 1 Tablespoon Orange Zest Or A Combination Of Orange And Lemon Zest

1. Preheat oven to 350 degrees. Grease a baking sheet with nonstick cooking spray or melted butter and set aside.
2. In a large bowl, combine flour, baking powder, salt, sugar and cinnamon. Using a fork or pastry cutter, blend cold butter cubes into dry ingredients until it is similar to coarse meal. Stir in milk, pumpkin and vanilla until all ingredients are equally moist and flour is incorporated. (If you need a little more, add in about 1/4 cup more milk.) Drop by heaping tablespoonfuls onto the greased baking sheet. Bake for 15-20 minutes or until bottoms have browned slightly.
3. While biscuits are baking, whip butter, honey and zest together until smooth and light in color, about 2 minutes.
4. Serve biscuits warm with citrus honey butter.
5. Recipe tip:
6. If you wanted to cut these biscuits out rather then do a drop biscuit, then use 3/4 cup of milk. The dough will be less sticky and easier to work with. Flour your board liberally, roll out to be 1-1 1/2 inches thick and cut. Bake the same time.

allpurpose, baking powder, salt, sugar, cinnamon, ubc, milk, pumpkin puree, ubc, butter, butter, honey, orange zest

Taken from tastykitchen.com/recipes/breads/pumpkin-drop-biscuits-with-citrus-honey-butter/ (may not work)