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
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1 ¾ cups all-purpose flour
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¼ cup packed brown sugar
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2 ½ teaspoons baking powder
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½ teaspoon salt
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½ teaspoon ground cinnamon, optional
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¼ teaspoon baking soda
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½ cup plus 2 tablespoons cold butter, divided
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¾ cup canned pumpkin puree (use pure pumpkin, not canned pumpkin pie filling)
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1/3 cup buttermilk + 2 tbs for slathering before baking
Instructions
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In a large mixing bowl, combine the flour, brown sugar, baking powder, salt, ground cinnamon (optional), and baking soda.
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Cut ½ cup of the cold butter into small cubes, then cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
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In a small bowl, combine the pumpkin and buttermilk, then stir into the dry mixture just until combined.
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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.
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Place the biscuits on a greased baking sheet 1 inch apart.
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Bake the biscuits at 425°F for 19-22 minutes until golden brown.
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Melt the remaining 2 tablespoons of butter and brush over biscuits as soon as they’re removed from the oven.
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Serve the biscuits warm.
