Pumpkin Biscuits: 10 Easy Steps to Fluffy Perfection

Pumpkin biscuits have a way of making any day feel like a cozy autumn celebration, even in the middle of summer! I remember the first time I tried making them myself, I was a little nervous about getting that perfect fluffy texture, but this recipe is truly so forgiving and makes the most wonderfully easy pumpkin biscuits. The smell that fills my kitchen when they’re baking – warm pumpkin and a hint of spice – is just divine. You’ll be amazed at how simple it is to achieve these tender, golden delights. Let’s get cooking and discover how to make pumpkin biscuits that will become your new favorite fall treat!

Why You’ll Love This Pumpkin Biscuit Recipe

There are so many reasons these pumpkin biscuits are a winner:

• Incredible flavor: a perfect balance of sweet and subtly spiced pumpkin.
• Super speedy: you can whip up these easy pumpkin biscuits in under 30 minutes total!
• Wholesome goodness: made with real pumpkin puree for a touch of added nutrition.
• Budget-friendly: uses common pantry staples, making it an affordable treat.
• Family-approved: the kids adore them, and they’re a hit at any gathering.
• Versatile side: they’re truly delicious pumpkin biscuits that pair with almost anything.
• Fluffy texture: guaranteed to be light and airy, never dense.

Ingredients for Homemade Pumpkin Biscuits

Gathering the right pumpkin biscuit ingredients is the first step to baking these delightful treats. You’ll need:

• 3 ½ cups all-purpose flour – the base for our fluffy biscuits
• ½ cup packed brown sugar – adds a lovely sweetness and moisture
• 5 tsp baking powder – this is crucial for lift, giving you those tall, fluffy pumpkin biscuits
• 1 tsp salt – balances the sweetness and enhances flavor
• ½ tsp baking soda – works with the acidic ingredients for extra rise
• 18 tbsp unsalted butter, cold and divided – cold butter is key for flaky layers; we’ll use most of it in the dough and a bit for brushing
• 1 ½ cups pumpkin puree (unsweetened) – the star ingredient for that beautiful color and flavor
• 2/3 cup buttermilk, cold – adds tenderness and a slight tang; essential for that classic biscuit texture
• 1 tsp pumpkin pie spice (optional) – enhances the warm, cozy flavors if you like

How to Make Fluffy Pumpkin Biscuits

Let’s get baking! You’ll be amazed at how simple it is to create these wonderful treats. Follow these steps for truly easy pumpkin biscuits.

1. Step 1: Preheat your oven to 400°F (200°C). Make sure your oven rack is in the middle position. Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
2. Step 2: In a large mixing bowl, whisk together the 3 ½ cups all-purpose flour, ½ cup packed brown sugar, 5 tsp baking powder, 1 tsp salt, and ½ tsp baking soda. If you’re feeling festive, whisk in the 1 tsp pumpkin pie spice now too. This dry mixture forms the foundation of your delicious biscuits.
3. Step 3: Now, it’s time for the butter! Cut or grate 18 tbsp of cold, unsalted butter into the dry ingredients. Use your fingers, a pastry blender, or even a food processor to work the butter in until the mixture resembles coarse crumbs with some pea-sized butter pieces still visible. These little butter pockets are what create those flaky layers we love.
4. Step 4: In a separate, smaller bowl, whisk together the 1 ½ cups pumpkin puree (unsweetened) and the 2/3 cup buttermilk, cold. Make sure it’s nice and smooth – this wet mixture will bring everything together.
5. Step 5: Create a well in the center of your dry ingredients. Pour the pumpkin and buttermilk mixture into the well. Gently stir with a fork or spatula until the ingredients are just combined and you have a shaggy dough. Resist the urge to overmix; a little unmixed flour is okay!
6. Step 6: Turn the dough out onto a lightly floured surface. Gently pat it together into a rough mound, then pat it out to about a 1-inch thickness. This is a crucial step in how to make pumpkin biscuits that are perfectly textured.
7. Step 7: Dip a 2.5 or 3-inch round biscuit cutter into flour before each cut. Press straight down to cut your biscuits; avoid twisting the cutter, as this can seal the edges and prevent them from rising properly. Gently push any scraps together and cut more biscuits.
8. Step 8: Place the cut biscuits on the prepared baking sheet, ensuring their sides are just touching. This helps them rise up tall and bake evenly.
9. Step 9: Melt the remaining 2 tbsp of butter. Brush this melted butter generously over the tops of the biscuits. This adds a lovely golden sheen and extra richness.
10. Step 10: Bake for 14-16 minutes, or until the biscuits are beautifully risen and have a lovely golden brown color on top. The aroma will fill your kitchen, signaling that your easy pumpkin biscuits are almost ready!
11. Step 11: For a sweet finish, brush the warm biscuits with honey butter or drizzle with a maple glaze immediately after they come out of the oven. Enjoy these delightful treats warm!

Pro Tips for the Best Pumpkin Biscuits

Want to elevate your baking? Here are a few tricks I’ve learned for achieving the most delicious results:

• Always use cold butter and cold buttermilk. This is non-negotiable for flaky layers!
• Don’t overwork the dough. Overmixing develops gluten, leading to tough biscuits instead of light and airy ones.
• Cut biscuits straight down; avoid twisting the cutter. This seals the edges and prevents them from rising properly.
• Bake on parchment paper for easy cleanup and even browning.

What’s the secret to perfect pumpkin biscuits?

The absolute best way to make pumpkin biscuits perfectly fluffy is by using very cold ingredients, especially the butter and buttermilk, and by not overmixing the dough. Keeping those butter pieces intact during mixing is key to creating steam pockets that make them rise beautifully. For more baking tips, check out general baking advice.

Can I make pumpkin biscuits ahead of time?

Yes, you can prepare the dough for these canned pumpkin biscuits up to 24 hours in advance. Store the formed, unbaked biscuits on a baking sheet, tightly covered with plastic wrap, in the refrigerator. You may need to add a minute or two to the baking time if they are very cold from the fridge.

Why are my pumpkin biscuits flat?

If your pumpkin biscuits are turning out flat, it’s usually due to one of a few things. First, make sure your baking powder is fresh and active, as it’s crucial for lift. Second, avoid overmixing the dough, which can make them dense. Lastly, ensure you’re cutting the biscuits straight down without twisting the cutter. Learn more about the science behind baking powder here.

Best Ways to Serve Pumpkin Biscuits

These versatile biscuits are wonderful served warm with a variety of delicious pairings. They’re fantastic alongside a hearty stew or chili, adding a subtle sweetness and comforting texture to your meal. For a delightful breakfast or brunch, try them with a smear of cream cheese or a drizzle of honey butter. They also make a wonderful base for a savory topping like shredded chicken or a fried egg.

For a classic fall experience, enjoy these pumpkin spice biscuits alongside a steaming cup of coffee or cider. Their tender crumb also pairs beautifully with a glass of cold buttermilk pumpkin biscuits, creating a perfect sweet and tangy combination that’s simply irresistible. If you’re looking for other breakfast ideas, consider trying our buttermilk pancakes with maple syrup and apples.

Nutrition Facts for Pumpkin Biscuits

Here’s a breakdown of the nutritional information for these delicious treats, per serving:

• Calories: 170
• Fat: 7g
• Saturated Fat: 4.5g
• Protein: 3g
• Carbohydrates: 23g
• Fiber: 1g
• Sugar: 6g
• Sodium: (Please note: sodium was not specified in the recipe details, so this is an estimated value or placeholder)

Nutritional values are estimates and may vary based on specific ingredients used and portion sizes. For more information on understanding nutritional labels, you can refer to resources from the FDA.

How to Store and Reheat Pumpkin Biscuits

Once your delightful pumpkin biscuits have cooled completely, proper storage will keep them wonderfully fresh. For enjoying them within a few days, place them in an airtight container or a resealable plastic bag. They’ll stay delicious at room temperature for about 3-4 days. If you want to have these on hand for longer, freezing is your best bet.

Wrap each cooled biscuit tightly in plastic wrap, then transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. When you’re craving a warm treat, reheating is a breeze! For a quick reheat, pop a frozen biscuit in a preheated oven at 350°F (175°C) for about 10-12 minutes until warmed through. This makes them almost as good as fresh, turning them into wonderfully quick pumpkin biscuits!

Frequently Asked Questions About Pumpkin Biscuits

What are pumpkin biscuits?

Pumpkin biscuits are a type of savory or slightly sweet biscuit that incorporates pumpkin puree into the dough. They get their beautiful golden color and a tender, moist texture from the pumpkin, making them a delightful variation on traditional biscuits. They’re perfect for fall baking!

Can I use pumpkin pie filling instead of pumpkin puree?

I wouldn’t recommend it. Pumpkin pie filling is already sweetened and spiced, which can make your biscuits too sweet or alter the flavor profile significantly. For the best results, always use unsweetened pumpkin puree, like the kind used for baking. If you’re interested in other pumpkin recipes, you might enjoy our cinnamon orange jam linzer cookies.

What’s the best way to make pumpkin drop biscuits?

To make pumpkin drop biscuits, you’ll want a slightly wetter dough than the standard cut biscuits. After mixing the dough to a shaggy consistency, simply drop spoonfuls onto your baking sheet. They won’t have the same flaky layers as cut biscuits but will still be wonderfully moist and flavorful!

Can I add cheese or herbs to these pumpkin biscuits?

Absolutely! These biscuits are incredibly versatile. For savory pumpkin biscuits, you can omit the brown sugar and pumpkin pie spice, and fold in about a cup of shredded cheddar cheese and some chopped fresh chives or rosemary. They’re delicious either way! For other savory ideas, consider our mediterranean chickpea salad.

Variations of Pumpkin Biscuits You Can Try

Once you’ve mastered the basic recipe, don’t be afraid to get creative with these delightful variations! You can easily customize these fluffy pumpkin biscuits to suit your taste preferences or dietary needs. For a wonderful breakfast or brunch, try folding in some orange zest and dried cranberries for a bright, fruity twist.

If you’re craving something more savory, omit the brown sugar and pumpkin pie spice. Instead, stir in about a cup of shredded cheddar cheese and a tablespoon or two of chopped fresh chives or rosemary. These savory pumpkin biscuits are fantastic alongside chili or a hearty soup. For those who lean towards the sweeter side, a drizzle of maple glaze or a sprinkle of cinnamon sugar on top makes them even more decadent, turning them into perfect sweet pumpkin biscuits. You might also enjoy our apple pie for another fall favorite.

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