Pumpkin Spice and Butterscotch Biscuits with Maple Whipped Cream

If you like, prepare the biscuits ahead of time and grill quickly before serving so they’ll be warm and tender – just right for fluffy whipped cream and fresh berries.

Prep Time: 15 minutes

Cook Time: 25 minutes (2 batches of baking)

Total Time: 40 minutes

Yield: 20 biscuits

Ingredients:

1 3/4 cups all-purpose flour

1/4 cup firmly packed golden brown sugar

2 1/2 tsp baking powder

2 tsp pumpkin spice blend

1/2 tsp baking soda

1/2 tsp salt

1/2 cup cold butter, cut into cubes

3/4 cup pure pumpkin purée

1/3 cup buttermilk

1/2 cup butterscotch chips

3 cups blackberries

2 tbsp granulated sugar

1 tbsp lemon juice

1 cup 35% whipping cream

2 tbsp maple syrup

Recipe Directions:

Place deep dish baking pan plates on the grill. Use switch at bottom right rear of grill to make flat surface. Close cover; set cooking temperature at 400°F and cooking time for 12 minutes. Allow grill to preheat for 5 minutes.

In a large bowl, stir together flour, brown sugar, baking powder, pumpkin spice blend, baking soda and salt. Cut in butter until it resembles coarse crumbs. In a separate bowl, stir pumpkin with buttermilk; stir into flour mixture just until moistened.

Turn dough out onto lightly floured surface. Sprinkle butterscotch chips over dough and knead just until evenly incorporated (do not overmix). Pat into 1/2-inch thick round; using ½-inch round cutter, cut out 20 2-inch biscuits. Arrange on baking pan; bake for 12 minutes or until golden brown. Let cool completely. (Biscuits can be made up to 12 hours ahead.)

Toss together blackberries, sugar and lemon juice; let stand for 10 minutes. Meanwhile, beat cream with maple syrup using an electric mixer on high until it holds soft peaks. Halve biscuits; place bottom half of each biscuit on a dessert plate. Top with blackberries and whipped cream; cap with biscuit top. Serve immediately.