BETTY CROCKER PUMPKIN MUFFINS RECIPES

Steps:

• Heat oven to 375°F. Line a baking sheet with a silicone mat or parchment paper.
• In a large bowl, whisk together flour, sugar, baking soda and salt to combine. Cut in butter with fingers, a fork or a pastry cutter until butter is the size of small peas and mixture is slightly crumbly.
• Stir in raisins, caraway seeds and buttermilk with a wooden spoon until just combined. Turn out dough onto a counter and knead very lightly until dough is just combined.
• Pat dough into a 1-inch thick circle. Use a biscuit or cookie cutter to cut dough into 2-inch rounds. Re-pat the scraps together to make more biscuits. Place biscuits a couple of inches apart on prepared baking sheet.
• Bake 15 minutes until biscuits are baked through and golden brown. Serve warm or room temperature.

Steps:

• Heat oven to 375°F. Line a baking sheet with a silicone mat or parchment paper.
• In a large bowl, whisk together flour, sugar, baking soda and salt to combine. Cut in butter with fingers, a fork or a pastry cutter until butter is the size of small peas and mixture is slightly crumbly.
• Stir in raisins, caraway seeds and buttermilk with a wooden spoon until just combined. Turn out dough onto a counter and knead very lightly until dough is just combined.
• Pat dough into a 1-inch thick circle. Use a biscuit or cookie cutter to cut dough into 2-inch rounds. Re-pat the scraps together to make more biscuits. Place biscuits a couple of inches apart on prepared baking sheet.
• Bake 15 minutes until biscuits are baked through and golden brown. Serve warm or room temperature.