Biscuit Bonanza

PUMPKIN SPICE ANGEL BISCUITS

Makes about 7

Though not typical for angel biscuit recipes, we cut and stacked the dough for a taller, fluffier bake.

6 cups all-purpose flour,* divided
1 cup cold unsalted butter, cubed
¼ cup sugar
1 (0.25-ounce) package instant yeast
1 tablespoon baking powder
1½ tablespoons kosher salt
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
2 cups hot whole buttermilk (120° to 130°)
1 large egg
1 tablespoon water
Honey, to serve

1. Spray a 10-inch cast-iron skillet with cooking spray.

2. In a large bowl, place 3 cups flour. Using a pastry blender, cut in cold butter until crumbly; refrigerate.

In another large bowl, whisk together remaining 3 cups flour, sugar, yeast, baking powder, salt, pie spice, and baking soda. Stir in hot buttermilk until combined. Let stand until cool, 3 to 5 minutes. Stir in butter mixture until a dough forms.