Pumpkin Biscuits
These pumpkin biscuits might just become a new fall favorite! From flaky layers to delicious pumpkin-y flavor, there's so much to love about these biscuits!
What do I need to make Pumpkin Biscuits?
You might already have all the pantry staples you need to make these pumpkin biscuits! Here's the list:
- all-purpose flour
- brown sugar
- baking powder
- salt
- baking soda
- cinnamon - optional
- unsalted butter
- pumpkin puree
- buttermilk
How to make pumpkin biscuits
These biscuits are super simple! Here's how to make them:
First, combine all the dry ingredients in a large bowl.
Cut the cold butter into the dry ingredients. You can use a pastry cutter, or rub it in with your fingers. Continue cutting the butter into the dry mixture until it starts to resembles coarse crumbs.
Now, combine the wet ingredients: pumpkin and buttermilk. Stir the pumpkin mixture into the crumb mixture until it's just moistened.
Next, turn the dough out onto a floured surface. Knead the pumpkin biscuit dough 5-6 times.
To knead, fold it in half, press it down, and turn the dough a quarter turn. Fold again, press down and turn. Do this 5 or 6 times. This is how the flaky layers are formed!
When you’re finished with the kneading, flatten the dough out using your hands to about 1 inch thick. Using a biscuit cutter, cut the biscuits out.
Make sure to re-roll the scraps and continue until all the pumpkin biscuit dough is used up.
Place the biscuits on a parchment lined baking sheet about 1 inch apart.
Recipe tips
Chill: The key to making super fluffy and perfect biscuits? The fridge! So while the oven is preheating, I like to refrigerate them. After you cut the biscuits out, put them on the prepared baking sheet and stick them in the fridge. You only need about 10-15 minutes.
Flour: If the pumpkin biscuit dough is way too sticky to handle, you can add more flour. Do it a little at a time to avoid adding too much. And, you may flour your biscuit cutter if it sticks to the dough.
Cinnamon: The cinnamon in this recipe is optional! To me, it enhances the flavor of pumpkin. So the cinnamon is not super strong. But, if you're planning on serving these biscuits with Thanksgiving dinner and you don't want the cinnamon, leave it out! On the other hand, you can even add more cinnamon and a pinch of nutmeg if you are going for a sweeter vibe with these pumpkin biscuits.
Buttermilk: If you don't have buttermilk on-hand you can make some by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk.
Biscuit cutter: If you don't have a biscuit cutter or round cookie cutter, you can use a drinking glass! In the past I've used a wine glass, because the rim is thin enough and it's the perfect size for biscuits.
That's It! If you made this recipe, leave a comment and a rating down below and tag me on Instagram @lalaskitchentable! I love to see what you make!
Pumpkin Biscuits
These moist, fluffy pumpkin biscuits are the perfect addition to any fall feast! Slather with butter and serve on the side at thanksgiving, or top with honey and cinnamon for a fall festive breakfast. Any way you slice it, you will love the layers on layers of soft, pumpkin-y goodness.
- 2 cups all-purpose flour
- 1/4 cup brown sugar (packed)
- 1/2 tsp salt
- 1/4 tsp baking soda
- 2 tsp cinnamon
- 1/2 cup unsalted butter (cold, cubed)
- 3/4 cup pumpkin puree
- 1/3 cup buttermilk
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In a large bowl, combine flour, brown sugar, salt, baking soda, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Combine pumpkin and buttermilk; stir into crumb mixture, until just moistened.
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Turn dough out onto floured surface. Knead dough 5-6 times. To knead, fold it in half, press it down, and turn the dough a quarter turn. Fold again, press down and turn. Do this 5 or 6 times. This is how the flaky layers are formed.
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Pat out into 1 inch thickness. Cut with biscuit cutter; place 1-inch apart on parchment-lined baking sheet.
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Preheat oven to 425ºF; while oven preheats, chill the biscuits in the fridge. Bake for 15-20 minutes, until golden brown. Serve warm.