Pumpkin Biscuits

With Whipped Cinnamon-Honey Butter

Print Recipe

Servings: 8 biscuits

Here’s a throwback recipe from our October 1974 edition. Apparently, its creator received 53 awards for her cooking, beginning with “pone” bread in a frying pan over a fireplace at age 8. We paired her muffin/scone-like biscuits with some Cinnamon-Honey Butter.

Ingredients

3 cups self-rising flour

1 tablespoon shortening

4 tablespoons brown sugar

1 cup cooked mashed pumpkin

Cinnamon- Honey Butter

¼ cup salted butter, softened

1 tablespoon honey

½ teaspoon cinnamon

Directions

Mix the flour and cut in the shortening. Stir in sugar and pumpkin and mix well.
Dump onto a floured counter and fold over a few times.
Pat gently until 1–1.5-inches thick. Cut into biscuits.
Place on a greased baking sheet and bake at 425 degrees for 20 minutes or until golden.
For the butter, whip all ingredients until smooth.