Pumpkin and nutmeg add sweetness and spice to these tender buttermilk biscuits, while rich blue cheese lends a wonderful punch of flavor to every bite. They make a great addition to your holiday table and a lovely accompaniment to soups and salads.
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3/4 cup crumbled blue cheese
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Whisk together buttermilk and pumpkin in a small bowl; set aside.
In a large bowl, whisk together flour, baking powder, baking soda, salt and nutmeg. Using a pastry blender or 2 table knives, cut butter into flour mixture until mixture resembles coarse crumbs. Stir in blue cheese.
Make a well in the center of flour mixture and pour in buttermilk mixture. Stir until just moistened. Scoop dough onto the prepared baking sheet in 12 even mounds, using a heaping 1/4 cup for each biscuit.
Bake until biscuits are golden brown, about 20 minutes. Cool on a wire rack before serving.
Per Serving: Serving size: 1 biscuit, 200 calories (90 from fat), 10g total fat, 7g saturated fat, 25mg cholesterol, 370mg sodium, 22g carbohydrates, (4 g dietary fiber, 1g sugar), 5g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.