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Pumpkin Biscuits: 10 Easy Steps to Fluffy Perfection

Pumpkin Biscuits
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These pumpkin biscuits are soft, fluffy, and golden, perfect for cozy fall mornings or as a savory-sweet side. This recipe is easy to make and yields a generous amount, perfect for sharing.

Ingredients

Scale
  • 3 ½ cups all-purpose flour
  • ½ cup packed brown sugar
  • 5 tsp baking powder
  • 1 tsp salt
  • ½ tsp baking soda
  • 18 tbsp unsalted butter, cold and divided
  • 1 ½ cups pumpkin puree (unsweetened)
  • 2/3 cup buttermilk, cold
  • 1 tsp pumpkin pie spice (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, brown sugar, baking powder, salt, and baking soda. If using, whisk in the pumpkin pie spice.
  3. Grate or cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces.
  4. In a separate bowl, whisk together the pumpkin puree and cold buttermilk until smooth.
  5. Make a well in the center of the dry ingredients and pour in the wet mixture. Gently stir with a fork or spatula until just combined into a shaggy dough. Do not overmix.
  6. Turn the dough out onto a lightly floured surface. Gently pat it together and then pat it out to about 1-inch thickness.
  7. Dip a 2.5 or 3-inch round biscuit cutter in flour and cut straight down. Do not twist. Push scraps together gently and cut more biscuits.
  8. Place the cut biscuits on the prepared baking sheet, with their sides just touching.
  9. Melt the remaining 2 tbsp of butter and brush it over the tops of the biscuits.
  10. Bake for 14-16 minutes, or until the biscuits are beautifully risen and golden brown.
  11. For a sweet finish, brush the warm biscuits with honey butter or drizzle with a maple glaze.

Notes

  • For a tender crumb, you can swap 1 cup of all-purpose flour for cake flour.
  • If you don’t have buttermilk, add 2 tsp of lemon juice or white vinegar to regular milk and let it sit for 5 minutes.
  • To make cheesy herb biscuits, omit brown sugar and pumpkin pie spice, and fold in 1 cup shredded cheddar and 2 tbsp chopped fresh rosemary or chives.
  • For a cranberry orange twist, fold in orange zest and ¾ cup dried cranberries.
  • For a maple pecan version, swap brown sugar for maple syrup (reduce buttermilk by 2 tbsp) and fold in ½ cup chopped pecans.
  • These biscuits can be made ahead and refrigerated for up to 24 hours before baking.
  • Bake them completely, cool, and freeze for up to 2-3 months. Reheat in a 350°F oven for 10-12 minutes.

Nutrition

Find it online: https://yummywords.com/pumpkin-biscuits-recipe/

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