Description
These Pumpkin Biscuits are tender, flaky, and packed with warm autumn flavors. Made with pumpkin puree and a hint of brown sugar, they bring a cozy twist to classic buttermilk biscuits. Perfect for breakfast or as a side with your fall meals, they bake to golden perfection and are brushed with melted butter for an irresistible finish.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all purpose flour
- 1/4 cup packed brown sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
Wet Ingredients
- 9 tablespoons (1 stick + 1 tablespoon) unsalted butter, divided
- 3/4 cup unsweetened pumpkin puree
- 1/3 cup buttermilk
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 425 degrees F. Spray a baking sheet with nonstick spray or line with a silpat mat to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, brown sugar, baking powder, salt, and baking soda until evenly combined.
- Cut in Butter: Add 1/2 cup (8 tablespoons) of the unsalted butter to the dry mixture. Use a pastry cutter or fingers to cut the butter until the mixture resembles coarse crumbs.
- Combine Wet Ingredients: In a small bowl, stir together the pumpkin puree and buttermilk until smooth and well blended.
- Mix Wet and Dry Ingredients: Add the pumpkin-buttermilk mixture to the crumb mixture. Stir just until the dough is moistened — be careful not to overmix to keep the biscuits tender.
- Knead the Dough: Turn the dough onto a lightly floured surface. Knead gently 8 to 10 times, adding a small sprinkle of flour as needed to prevent sticking.
- Roll and Cut Biscuits: Pat or roll the dough out to about 1-inch thickness. Use a floured 2-inch biscuit cutter to cut out biscuits, making sure not to twist the cutter to retain flakiness.
- Arrange and Bake: Place the biscuits 1 inch apart on the prepared baking sheet. Bake in the preheated oven for 18 to 22 minutes, or until golden brown.
- Brush with Butter and Serve: While the biscuits bake, melt the remaining 1 tablespoon butter in a small bowl. As soon as the biscuits come out of the oven, brush them with the melted butter. Serve warm for best flavor and texture.
Notes
- Delicious fall-themed pumpkin biscuits topped with butter and honey add extra sweetness and moisture.
- Do not overwork the dough to keep biscuits light and flaky.
- Use a sharp biscuit cutter and press straight down without twisting for best rising.
- Serve these biscuits warm for an irresistible soft texture.
Nutrition
- Serving Size: 1 biscuit
- Calories: 260 kcal
- Sugar: 7 g
- Sodium: 196 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 36 mg
