Pumpkin Buttermilk Biscuits are the traditional biscuit you love, with the addition of pumpkin and warm autumn spices.
Autumn is here, and you’re going to need a biscuit recipe that will make every Saturday morning brunch that much better!
Pumpkin Buttermilk Biscuits are the traditional favorite, with a few additions, just in time for cooler weather and game days.
How to Make Pumpkin Buttermilk Biscuits
Kitchen Items You’ll Need:
- All-purpose flour
- Packed brown sugar
- Baking powder
- Ground cinnamon, optional
- Baking soda
- Cold butter, divided
- Canned pumpkin puree (use pure pumpkin, not canned pumpkin pie filling)
Add the flour, brown sugar, baking powder, salt, ground cinnamon, and baking soda to a mixing bowl, and whisk until combine well.
Using a pastry cutter, cut in butter until it resembles soft sand or coarse crumbs.
Add in pumpkin puree to a well in the center of the flour and butter mixture.
Using your hands or a wooden spoon, slowly stream in buttermilk while you stir the pumpkin + buttermilk, while you slowly bring the flour into the wet ingredients. As soon as it’s combined, turn out onto a floured surface.
Using a rolling pin, roll the dough out to 1-inch thickness.
Using a 2 1/2″ biscuit cutter, cut as many as you can out of the first go. You should get six biscuits, and with the scraps, you can form two more.
Lay these out onto a half sheet pan.
Using a pastry brush, brush a little buttermilk on top of each biscuit to make it shine after it comes out of the oven!
Bake at 425˚ for 19-22 minutes, depending on your oven’s temperature, or until they’re golden brown.
Finally, remove promptly from the oven. Melt the 2 tablespoons of butter, slather on top of the hot biscuits, and serve warm with honey!Print
Pumpkin Buttermilk Biscuits are Fall’s favorite warm spiced traditional biscuits. Give this recipe a try to give your Saturday Morning Brunches a pumpkin flair!
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 + 2 tbs for slathering before baking
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.