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Pumpkin Buttermilk Biscuit Recipes

Pumpkin Buttermilk Biscuits

  • Author: Sweetpea


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



  1. In a large mixing bowl, combine the flour, brown sugar, baking powder, salt, ground cinnamon (optional), and baking soda.

  2. Cut ½ cup of the cold butter into small cubes, then cut the butter into the dry ingredients until the mixture resembles coarse crumbs. 

  3. In a small bowl, combine the pumpkin and buttermilk, then stir into the dry mixture just until combined.

  4. 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.

  5. Place the biscuits on a greased baking sheet 1 inch apart.

  6. Bake the biscuits at 425°F for 19-22 minutes until golden brown. 

  7. Melt the remaining 2 tablespoons of butter and brush over biscuits as soon as they’re removed from the oven.

  8. Serve the biscuits warm.

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