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Pumpkin Biscuits

Indulge in warm, comforting Pumpkin Biscuits, perfect for breakfast or as a side. These easy-to-make biscuits are full of pumpkin goodness and customizable with your favorite herbs or spices.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 biscuits
Course: Breakfast, Brunch, Side
Cuisine: American, Baking
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 3/4 cups all-purpose flour
  • 1/4 cup packed brown sugar Use light or dark brown sugar.
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 9 tablespoons unsalted butter Divided usage, with 1/2 cup for the mixture and the rest for brushing.
  • 3/4 cup unsweetened pumpkin puree Canned or homemade pumpkin puree works.
  • 1/3 cup buttermilk Can substitute with milk mixed with lemon juice.

Method
 

Preparation
  1. Preheat your oven to 425 degrees F and prepare a baking sheet with nonstick spray or a silpat mat.
  2. In a large bowl, whisk together the flour, brown sugar, baking powder, salt, and baking soda.
  3. Cut in 1/2 cup of the unsalted butter until the mixture resembles coarse crumbs.
  4. In a small bowl, stir together the pumpkin puree and buttermilk until smooth.
  5. Pour the pumpkin mixture into the dry ingredients and stir just until moistened.
  6. Turn the dough out onto a floured surface and knead gently 8 to 10 times.
  7. Roll the dough out to about 1-inch thickness and cut out biscuits with a floured biscuit cutter.
Baking
  1. Place the biscuits on the prepared baking sheet and bake for 18 to 22 minutes or until golden brown.
  2. Brush the hot biscuits with the remaining melted butter before serving warm.

Notes

Serve warm with honey, maple syrup, or cream cheese for an extra treat. Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. Can be frozen for up to 3 months.