CINNAMON CRUNCH PUMPKIN CATHEAD BISCUITS W/ WHIPPED SALTED CARAMEL BUTTER
Serves 720 mins prep22 mins cook
This combo is my idea of heaven on earth — simply melt in your mouth ✨ Recipe below OR comment ‘BISCUITS’ to get the recipe sent to you 🤎
0 servings
What you need
Instructions
Preheat oven to 425F. Lightly grease a 10” cast iron skillet or large round baking pan with butter; set aside. Make the biscuits. In a large bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, pumpkin pie spice or cinnamon (if using), sugar, and salt. Add in the grated butter, and mix to coat. Make a well in the center of the mixture, and pour in the buttermilk and pumpkin puree. Mix with a wooden spoon, and then use your hands to knead and fold the dough over itself a couple of times until combined. The dough will be a little sticky and should be soft enough to scoop! Use a ½ cup measuring cup to scoop the dough and place in the prepared skillet or pan. Combine the brown and cinnamon together in a small bowl for the cinnamon sugar topping. Brush the tops of the biscuits with buttermilk or heavy cream. Then, sprinkle the tops with the cinnamon and brown sugar mixture. Bake for 20-25 minutes, or until fluffy and golden brown. While baking, make the salted caramel butter. Add all of the ingredients to a medium bowl, and whip/beat until well combined and fluffy. Serve the biscuits warm with the salted caramel butter. Enjoy!View original recipe