Pumpkin Biscuits Recipe

Pumpkin Biscuits are the kind of treat that always brings warmth to your kitchen and a smile to the table. With the tender crumb and gorgeous golden color that only pumpkin can provide, these biscuits are infused with autumn flavor but honestly taste incredible all year round. Imagine fluffy, buttery layers with a subtle sweetness from brown sugar, all lifted by the richness of pumpkin. Whether you’re looking to jazz up a holiday brunch, give dinner a seasonal twist, or just want a cozy baking project, Pumpkin Biscuits never disappoint!

Ingredients You’ll Need

The magic of Pumpkin Biscuits comes from just a handful of simple, classic ingredients. Each one has a role to play: flour for structure, brown sugar for depth, pumpkin for rich flavor and color, and butter for irresistible flakiness.

• All purpose flour: The backbone of the biscuits, giving them just the right fluffy but sturdy texture.
• Packed brown sugar: Adds warmth and subtle sweetness, which pairs perfectly with pumpkin.
• Baking powder: This is what gives the biscuits their rise, making them tender and tall.
• Salt: Enhances all the flavors and balances the sweetness.
• Baking soda: Works with the buttermilk and pumpkin to keep the crumb tender.
• Unsalted butter (divided): Essential for flaky layers and that rich, biscuit taste; the extra gets brushed on top for glossy, mouthwatering appeal.
• Unsweetened pumpkin puree: The star ingredient that brings moisture, color, and that signature pumpkin flavor.
• Buttermilk: Lends tang and helps create a melt-in-the-mouth texture.

How to Make Pumpkin Biscuits

Step 1: Preheat and Prep

First, set the stage for biscuit success by preheating your oven to 425 degrees F. Prep your baking sheet with a spritz of nonstick spray or lay down a silpat mat. This helps the Pumpkin Biscuits bake up evenly and prevents any sticking, so every biscuit gets that gorgeous golden crust.

Step 2: Mix the Dry Ingredients and Butter

Whisk together your flour, brown sugar, baking powder, salt, and baking soda in a large bowl. Now, grab your cold butter and cut it into the flour mixture using a pastry cutter or your clean fingers until you see pea-sized crumbs throughout. This method is the secret to those flaky, buttery layers we all crave in a perfect batch of Pumpkin Biscuits.

Step 3: Add Pumpkin and Buttermilk

In a separate, small bowl, stir together the pumpkin puree and buttermilk until well blended. Pour this vibrant orange mixture into the center of your crumbly dough. Gently stir until everything is just combined—don’t overmix, or you risk tough biscuits!

Step 4: Knead and Cut

Transfer the dough to a lightly floured surface and knead it 8 to 10 times until smooth. Be gentle and only add extra flour a sprinkle at a time if the dough gets sticky. Pat or roll it out to about 1-inch thick. Use a floured biscuit cutter (about 2-inch round is classic) to punch out your biscuits; reshape scraps as needed, but keep a light touch for the fluffiest results.

Step 5: Bake and Finish

Arrange your cut biscuits on the prepared baking sheet, spacing them about 1 inch apart. Bake for 18 to 22 minutes, watching for that deep golden brown color and pillowy height. As soon as they’re out of the oven, melt the remaining tablespoon of butter and brush it over the tops for a mouthwatering shine and extra flavor.

How to Serve Pumpkin Biscuits

Garnishes

A drizzle of local honey, a dollop of whipped maple butter, or a sprinkle of flaky sea salt can take your Pumpkin Biscuits to the next level. Fresh herbs like chives or thyme also add a pop of color and a savory twist if you’re feeling fancy!

Side Dishes

Pumpkin Biscuits play beautifully alongside classic comfort foods. Try them as a fun swap for dinner rolls with roast chicken or turkey, or tuck them next to a hearty fall stew. They shine at brunch, too—picture them with scrambled eggs and crispy bacon.

Creative Ways to Present

Stack them on a vintage cake stand for an eye-catching brunch centerpiece, or use smaller biscuit cutters and serve them as sliders with pulled pork or egg salad. You can even split Pumpkin Biscuits and use them as the “shortcake” base for spiced apple or pear compote with whipped cream.

Make Ahead and Storage

Storing Leftovers

Keep any extra Pumpkin Biscuits in an airtight container at room temperature for up to two days. They stay surprisingly soft and delicious, but if you want to enjoy them beyond that, the fridge can help you eke out another day or two of freshness.

Freezing

Freeze baked or unbaked biscuits for longer storage! For baked Pumpkin Biscuits, let them cool completely, then wrap tightly and freeze for up to two months. If freezing unbaked rounds, flash-freeze them on a tray first, then store in a freezer bag. Just bake from frozen, adding a couple of minutes to the bake time.

Reheating

To revive that just-baked warmth, pop Pumpkin Biscuits into a 325 degree oven for about 8 minutes if thawed, or 12-15 minutes straight from the freezer. A quick zap in the microwave works for a single biscuit, but the oven will best restore their texture.

FAQs

Can I use fresh pumpkin instead of canned puree?

Absolutely! Roasted and mashed fresh pumpkin can be used in place of canned. Just be sure to drain any extra liquid, as homemade puree can sometimes be wetter, and aim for the same smooth consistency for best results in your Pumpkin Biscuits.

What if I don’t have buttermilk?

No buttermilk? No problem. Create a quick substitute by stirring 1 teaspoon of lemon juice or vinegar into your 1/3 cup of milk, then let it sit for a few minutes before using. This gives your Pumpkin Biscuits the tang and rise you want.

Can I make the dough ahead of time?

Yes, you can prep and cut your biscuits a few hours in advance. Arrange on a tray, cover, and chill in the fridge until you’re ready to bake. This actually helps with those flaky layers, as colder dough results in taller Pumpkin Biscuits!

Do these biscuits taste sweet or savory?

Pumpkin Biscuits are the best of both worlds. They have enough brown sugar and pumpkin flavor to taste special, but they’re not overly sweet. Enjoy them as a side with dinner or give them a sweet twist with jam or honey.

Can I add spices like cinnamon or nutmeg?

Go for it! If you want a more pronounced fall flavor, add a half-teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients. It’s a fun way to make Pumpkin Biscuits your own during the coziest months.

Final Thoughts

If you’ve never made Pumpkin Biscuits before, you’re in for such a treat. They’re simple to whip up, look beautiful on any table, and fill your kitchen with the best aromas. Give them a try—you might just find yourself making excuses to bake them all year long!

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