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Pumpkin-Blue Cheese Biscuits

Makes 1 dozen
Time 50 min
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.
  • 3/4 cup low-fat buttermilk
  • 3/4 cup pumpkin purée
  • 2 1/2 cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon grated nutmeg
  • 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.

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.
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