As the season changes and the air turns crisp, our cravings shift towards comforting, seasonal flavors. It’s the time when we yearn for pumpkin spice lattes and all things pumpkin. I’m thrilled to share with you a recipe that captures the essence of this magical time-pumpkin biscuits.
Just picture it-warm, buttery, flaky homemade biscuits infused with pumpkin. You can serve them drizzled with honey or with apple butter. But above all, imagine the irresistible aroma of pumpkin buttermilk biscuits baking, filling your home with the essence of the season.
Even if this is your first time baking homemade biscuits, fear not! This is the perfect recipe to kickstart your baking journey. With our straightforward, step-by-step directions, you’ll be a pumpkin biscuit pro in no time. Trust me, you’ve got this!
A few tips
✓ Baking is more science and less art. This means that measurements are super specific. So when using measuring cups level off with a flat edge.
✓ Use fresh ingredients. Before you start, check the expiration dates for your ingredients.
✓ Read the instructions thoroughly before you begin. This will give you a good overall idea of what to do and what is next.
How to make Pumpkin Biscuits
Ingredients
- All-purpose flour
- Brown sugar
- Baking powder
- Salt
- Ground cinnamon
- Baking soda
- Cold Butter
- Canned Pumpkin Puree
- Buttermilk
Step-by-Step
Step 1: First, combine the primary dry ingredients. Be sure to mix them really well so that you don’t start with any lumps. In a large mixing bowl, combine the flour, brown sugar, baking powder, salt, ground cinnamon (optional), and baking soda.
Step 2: Cut ½ cups of the cold butter into small cubes. It is crucial that you keep the butter cold during this stage. If you take a break, just put the butter back in the fridge.
Step 3: Then, using a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Step 4: Combine the pumpkin and buttermilk in a small bowl, then stir into the dry mixture just until combined.
Step 5: Roll the dough out on a well-floured surface to 1-inch in thickness. Use a 2 ½-inch biscuit cutter to cut out 6 round biscuits. Discard the dough scraps or form into 2 more biscuits.
Step 6: Place the biscuits on a greased baking sheet 1 inch apart. For a glossy shine on top of the biscuits, brush them with a bit of buttermilk before baking.
Step 7: Bake the biscuits until golden brown.
Step 8: Melt the remaining butter and brush over the biscuits as soon as they’re removed from the oven.
Pumpkin Biscuits
These warm and fluffy pumpkin buttermilk biscuits bring fall flavor to the table, with a hint of cinnamon and a rich buttery taste. Perfect for cozy mornings or as a side dish to holiday meals.
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Ingredients
- 1 ¾ cups all-purpose flour
- ¼ cup packed brown sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon, optional
- ¼ teaspoon baking soda
- ½ cup plus 2 tablespoons cold butter, divided
- ¾ cup canned pumpkin puree (use pure pumpkin, not canned pumpkin pie filling)
- 1/3 cup buttermilk
Instructions
- In a large mixing bowl, combine the flour, brown sugar, baking powder, salt, ground cinnamon (optional), and baking soda.
- Cut ½ cup of the cold butter into small cubes, then cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- In a small bowl, combine the pumpkin and buttermilk, then stir into the dry mixture just until combined.
- Roll the dough out on a well-floured surface to 1-inch in thickness. Use a 2 ½-inch biscuit cutter to cut out 6 round biscuits. Discard the dough scraps or form into 2 more biscuits.
- Place the biscuits on a greased baking sheet 1 inch apart.
- Bake the biscuits at 425°F for 19-22 minutes until golden brown.
- Melt the remaining 2 tablespoons of butter and brush over biscuits as soon as they’re removed from the oven.
- Serve the biscuits warm.
Notes
- For a glossy shine on top, brush the biscuits with a little buttermilk right before baking.
- Ensure the butter is very cold for a flaky texture.
