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Pumpkin Biscuits Recipe

Pumpkin Biscuits Recipe
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★★★★★

5.1 from 23 reviews

These Pumpkin Biscuits are a soft, tender, and flavorful quick bread perfect for pairing with chili, soup, or stew. Made with pumpkin puree and warm spices, they offer a wonderful fall twist on classic biscuits, with a buttery top finish that’s delightful served warm.

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 and Fats

  • 9 tablespoons (1 stick + 1 tablespoon) unsalted butter, divided
  • 3/4 cup unsweetened pumpkin puree
  • 1/3 cup buttermilk

Instructions

  1. Preheat Oven: Preheat the oven to 425 degrees F. Prepare a baking sheet by spraying it with nonstick spray or lining it with a Silpat mat to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, brown sugar, baking powder, salt, and baking soda until well combined.
  3. Cut in Butter: Using a pastry cutter or your fingers, cut in 1/2 cup (8 tablespoons) of unsalted butter until the mixture resembles coarse crumbs with some pea-sized pieces.
  4. Combine Wet Ingredients: In a small bowl, stir together the pumpkin puree and buttermilk. Add this to the crumb mixture, stirring just until moistened and a dough forms. Avoid overmixing.
  5. Knead Dough: Turn the dough out onto a lightly floured surface. Knead gently 8 to 10 times, adding a little flour if the dough is too sticky, until slightly smooth but still tender.
  6. Shape and Cut Biscuits: Pat or roll the dough to about 1-inch thickness. Use a floured 2-inch biscuit cutter to cut shapes from the dough. Place the cut biscuits 1 inch apart on the prepared baking sheet.
  7. Bake Biscuits: Bake in the preheated oven for 18 to 22 minutes until the biscuits are golden brown on top and cooked through.
  8. Brush with Butter: While the biscuits bake, melt the remaining 1 tablespoon unsalted butter in a small bowl. When biscuits come out of the oven, brush the melted butter liberally over the tops for a delicious finish.
  9. Serve Warm: Serve the biscuits warm, optionally with honey or extra butter, perfect alongside chili, stews, or soups.

Notes

  • For a dairy-free version, substitute the butter with coconut oil and use a non-dairy milk mixed with lemon juice as a buttermilk alternative.
  • Do not overwork the dough when kneading to keep biscuits tender and flaky.
  • These biscuits freeze well; store in an airtight container and reheat in the oven to restore freshness.
  • Using cold butter helps create flaky layers in the biscuits.
  • Adjust baking time slightly if you use a different biscuit cutter size.

Nutrition

Keywords: pumpkin biscuits, quick bread, fall recipes, biscuit recipe, pumpkin puree, butter biscuits, easy biscuits, savory biscuits

Find it online: https://cheflenacooks.com/pumpkin-biscuits-recipe/