PUMPKIN SPICE BISCUITS

MAKES ABOUT 10

Blissful all by themselves, these biscuits are even better slathered with spiced butter.

HOMEMADE PUMPKIN SPICE

3 tablespoons ground cinnamon
1 tablespoon ground nutmeg
1 tablespoon ground ginger
2 teaspoons ground allspice

BISCUITS

2½ cups self-rising flour
½ cup granulated sugar
¾ cup cold unsalted butter, cubed
¾ cup whole buttermilk, chilled
2 tablespoons unsalted butter, melted

PUMPKIN SPICE BUTTER

½ cup unsalted butter, softened
⅓ cup confectioners’ sugar
¼ teaspoon kosher salt

1. For spice: In a small bowl, stir together cinnamon, nutmeg, ginger, and allspice until combined. Store in an airtight container for up to 1 year.

2. Preheat oven to 425°. Line a large rimmed baking sheet with parchment paper.

3. For biscuits: In a large bowl, stir together flour, granulated sugar, and 1 tablespoon Homemade Pumpkin Spice. Using a fork, cut cubed butter into flour until mixture resembles coarse crumbs with some pea-size pieces of butter remaining. Add buttermilk, stirring until combined.

4. Turn dough out onto a well-floured surface. Knead dough several times until it comes together. Pat into a 10x9-inch rectangle. Using a 2½-inch round cutter dipped in flour, cut dough, without twisting cutter. Reroll scraps as needed. Place rounds on prepared pan, spacing 2 inches apart. Brush tops with melted butter. Freeze until chilled, about 10 minutes.

5. Bake until golden brown, about 12 minutes.

6. For spice butter: In a small bowl, stir together butter, confectioners’ sugar, 1 teaspoon Homemade Pumpkin Spice, and salt until smooth. Serve with biscuits.

APPLE-GINGER STRUDEL

MAKES 6 SERVINGS

This dessert is easy to make, and the leftovers are perfect for breakfast.

3 small Gala apples, cored and sliced ¼ inch thick
¼ cup toasted pecans, chopped
3 tablespoons granulated sugar
3 tablespoons finely chopped