Food and Recipes Bread Biscuits Pumpkin-Buttermilk Biscuits with Crispy Ham and Honey Butter Recipe 5.0 (1) 1 Review Pumpkin gives these light and flaky biscuits a pretty orange hue and an earthy flavor that pairs well with honey butter and salty country ham. Be sure to use pure pumpkin puree, not pumpkin pie filling, which is sweetened and spiced. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on January 4, 2022 Print Share Share Tweet Pin Email Photo: Victor Protasio; Propr Styling: Mindi Shapiro Levine; Food Styling: Torie Cox Active Time: 25 mins Total Time: 50 mins Yield: 8 serves Ingredients 1 tablespoon canola oil 6 ounces sliced country ham, finely chopped 2 cups all-purpose flour 2 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 6 tablespoons cold unsalted butter, cut into small pieces 3/4 cup canned pumpkin 1/2 cup whole buttermilk 6 tablespoons unsalted butter, softened and divided 3 tablespoons honey Directions Preheat oven to 400°F. Heat oil in an 8-inch cast-iron skillet over medium-high. Add ham, and cook, stirring often, until crispy and well browned, about 8 minutes. Remove ham from pan, and let cool. Set aside. Wipe skillet clean with a paper towel, and place in oven to heat. Combine flour, baking powder, baking soda, and salt in a medium bowl. Add cold butter pieces to flour. Using a pastry blender or 2 forks, cut butter into flour mixture until coarse crumbs form. Place bowl in freezer 10 minutes to chill. Whisk together pumpkin and butter-milk in a small bowl. Stir in crispy ham. Add buttermilk mixture to flour mixture, stirring until just moistened. Place dough on a floured work surface, and gently pat to 1-inch thickness. Using a 2 1⁄2-inch round cutter, cut dough into 8 biscuits. Remove skillet from oven, and melt 1 tablespoon of the softened butter in hot skillet, swirling to coat. Arrange biscuits in skillet, with sides touching. Melt another 1 tablespoon of the softened butter, and brush over tops of biscuits. Bake in preheated oven until biscuits are puffed and browned, about 15 minutes. Combine honey and remaining 4 tablespoons softened butter in a small bowl. Serve honey butter with biscuits. Print