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:

Ingredients:

All-purpose flour
Packed brown sugar
Baking powder
Salt
Ground cinnamon, optional
Baking soda
Cold butter, divided
Canned pumpkin puree (use pure pumpkin, not canned pumpkin pie filling)
Buttermilk

Step One:

Add the flour, brown sugar, baking powder, salt, ground cinnamon, and baking soda to a mixing bowl, and whisk until combine well.

Step Two:

Using a pastry cutter, cut in butter until it resembles soft sand or coarse crumbs.

Step Three:

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.

Step Four:

Using a rolling pin, roll the dough out to 1-inch thickness.

Step Five:

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.

Step Six:

Lay these out onto a half sheet pan.

Step Seven:

Using a pastry brush, brush a little buttermilk on top of each biscuit to make it shine after it comes out of the oven!

Step Eight:

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!

Pumpkin Buttermilk Biscuits

Author: Sweetpea

Print Recipe

Description

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!

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 + 2 tbs for slathering before baking

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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.