Introduction

Pumpkin Biscuits are a delightful twist on classic biscuits, bringing a touch of autumn warmth to your table. Perfect for serving alongside chili, soup, or stew, these tender, buttery biscuits feature a subtle pumpkin flavor that adds moistness and richness.

The image shows a single, thick, golden-brown biscuit on a white plate placed on a folded deep red cloth. The biscuit has two visible rough, fluffy layers with a soft texture and small air holes. It is topped with thick, golden syrup that glistens and drips down the sides, adding a sticky, shiny appearance to the biscuit. The surface beneath the cloth has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat the oven to 425 degrees F. Prepare a baking sheet by spraying it with nonstick spray or lining it with a silpat mat.
Step 2: In a large bowl, whisk together the flour, brown sugar, baking powder, salt, and baking soda. Cut in 1/2 cup of the butter until the mixture resembles coarse crumbs.
Step 3: In a small bowl, stir together the pumpkin puree and buttermilk. Add this mixture to the crumbs and stir just until moistened.
Step 4: Turn the dough onto a lightly floured surface and knead 8 to 10 times, adding a sprinkle of flour if necessary to prevent sticking. Pat or roll the dough to 1-inch thickness.
Step 5: Cut biscuits using a floured 2-inch biscuit cutter. Place the biscuits 1 inch apart on the prepared baking sheet.
Step 6: Bake for 18 to 22 minutes or until golden brown. Melt the remaining 1 tablespoon butter and brush it over the warm biscuits before serving.

Tips & Variations

For a sweeter touch, drizzle warm biscuits with honey or maple syrup before serving.
Use canned pumpkin puree for convenience, but avoid pumpkin pie filling as it contains added spices and sugar.
Substitute the buttermilk with plain yogurt or milk mixed with a teaspoon of lemon juice or vinegar if needed.
Try adding a sprinkle of cinnamon or nutmeg to the dry ingredients for a spiced flavor variation.

Storage

Store leftover pumpkin biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze the biscuits in a sealed container or freezer bag for up to 1 month. Reheat in the oven at 350 degrees F for 5 to 7 minutes until warmed through, brushing with a little butter if desired.

How to Serve

The image shows several golden brown biscuits on a baking sheet lined with a textured mat. Each biscuit has a rough, uneven surface with visible layers and slight cracks, showing a soft and crumbly texture inside. The biscuits are rounded and slightly tall, standing out clearly against the light brown mat and the edges of the baking sheet. The background is softly blurred, keeping the focus on the warm-colored biscuits that look freshly baked and ready to eat. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree instead of fresh?

Yes, canned unsweetened pumpkin puree works perfectly in this recipe and is often more convenient. Just be sure not to use pumpkin pie filling, which contains added sugars and spices.

What if I don’t have buttermilk?

If you don’t have buttermilk, you can make a substitute by adding 1 teaspoon of lemon juice or white vinegar to 1/3 cup of milk. Let it sit for 5 minutes before using. Plain yogurt thinned with a little milk also works well.