Pumpkin Biscuits with Honey Butter

On a cooking board I frequently post on, a topic recently came up as to whether or not you believe in 'jinxing'. I respond that yes, I do think that I can jinx something by talking about it. Well ladies and gentlemen, I give you exhibit A in my case for the possibility of "jinxing". The other day, I posted a recipe for a Molten Lava Cake. I went on and on in the post how easy they were to make and how I was expecting them to be so difficult to make, but that everything worked out so perfectly I was surprised. With my in laws being in town this weekend, I decided to make these for them and I boasted how good they were..blah blah blah. Of course, I completely jinxed myself and the lava cakes were a flop! Flavor wise, they tasted the same. But they wouldn't come out of the ramekins even though I greased the hell out of them and did everything the same way. I was so upset! I feel like if I just kept my mouth shut as to how easy they were they probably would have worked out fine.

I came across a recipe for a pumpkin biscuit that sounded so interesting. In my attempt to speed up the arrival of Fall, I figured I'd give this one a whirl on a dreary Sunday afternoon. When I made the batter, I gave it a taste just to make sure I didn't want to add anything else, since the original recipe called for cayenne pepper but I omitted this. It tasted a little bland, so I added the cinnamon and nutmeg to the dough which gave it the flavor I was looking for. The honey cinnamon butter is incredible!! It's just the right amount of sweet to go with the warmth of the pumpkin. I can't wait to have these for breakfast this week!

Ingredients- Yields 9-10 drop biscuits

-2 cups flour

-1 teaspoon salt

-1 1/4 tablespoons baking powder

-1 teaspoon ginger

-1 stick butter, softened and cubed

-1/4 teaspoon cinnamon

-1/4 teaspoon nutmeg

-1 1/4 cup pumpkin puree

-1/2 tablespoon honey

-1/4 cup milk

Honey Butter Ingredients

-3 tablespoons butter, softened

-1/2 tablespoon honey

-1/4 teaspoon cinnamon

1. Preheat oven to 400, grease cooking sheet. In a bowl, whisk together the flour, salt, baking powder, ginger, cinnamon, nutmeg, and cubed butter.

2. In another bowl, combine the pumpkin and honey. Pour into flour mixture and add milk. Stir with wooden spoon until dough has formed. Drop biscuits onto greased cookie sheet and bake 20-25 minutes.

3. For the honey butter, combine the softened butter, honey, and cinnamon and stir until smooth. You can serve like that, or...Optional: Drop butter into wax paper and roll to form a log. Roll in wax paper and place in fridge 20-30 minutes.

Sources: Always With Butter, and Taste of Home Magazine February/March 2012