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.
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.
Tried this recipe?Let us know how it was!