These Pumpkin Biscuits are a hit in our house. I almost forget they’re supposed to be a side dish because my kids grab them during any meal and as a snack and on the go until they’re gone. I plan to add them this year to my Thanksgiving menu alongside other side dishes. Pumpkin lovers rejoice:))).
Pumpkin or Pumpkin Spice?
Well, I use both. I feel that pumpkin puree adds some color and a depth to the flavor of the biscuits. While pumpkin spice makes them pop and they get that typical pumpkin flavor we are so accustomed during Fall season. Plus the aroma!! Omg, the house smells amazing after baking these biscuits.
Both ingredients are ok to use in the dough and won’t prevent the biscuits from rising while baking.
Normally, I keep cans of pumpkin puree in the pantry. However, I try to refrigerate the quantity I need for the biscuits for a couple of hours before using. Biscuits dough has to be cold in order to rise and become flaky.
What Do You Serve The Biscuits With?
Normally, I keep it simple. Usually just some butter over warm biscuits is just perfect for me. But here are some suggestions that can elevate these biscuits to the next level:
- Honey butter
- Pumpkin spice butter
- Cinnamon butter
- Jam of your choice
Tips & Notes
It helps if you have baked biscuits before as some of this information works for regular buttermilk biscuits as well.
- Frozen butter – I freeze butter the night before. Then I grate over mixing bowl over dry ingredients holding onto the wrapper so my hand doesn’t start melting the butter.
- Buttermilk – Keep buttermilk refrigerated until you’re ready to use, the colder the better.
- Pumpkin puree – keep refrigerated until ready to use.
- Baking powder – I use a lot of baking powder, no baking soda for this recipe but feel free to use a combination of both if you so are used to mixing in other biscuit recipes. However, whichever way you decide to go (just baking powder or both), make sure both are fresh.
- Sugar – at first look you’d think it’s a lot of sugar in the recipe but believe me, they’re not sweet:).
- Dust cutting tool – I use a small glass cup to cut the shape of the biscuits. Dust every 2-3 biscuits with flour to create clean cuts. Try not to rotate the cup too much instead create clean cuts, but I find that hard to do. It helps to make clean cuts because the dough will rise symmetrically.
- Leftover dough – once you add biscuits to the baking tray, you can rework the leftover dough and cut again until you use the whole dough.
- Storing – keep the biscuits covered at room temperature for 1-2 days, refrigerate for longer in an airtight container. They keep about 1 week in refrigerator but you’ll run out of them way before the week:). Pop them in toaster oven for a quick warm up when needed.
Pumpkin Biscuits
Equipment
- large baking sheet
Ingredients
- 4 cups all purpose unbleached flour
- 3 tbsps sugar
- 1 tbsp salt
- 1 tsp pumpkin spice
- 3 tsps baking powder
- 8 tbsps frozen butter equivalent to 0.5 cup or 1 stick or 115 grams
- 1.5 cups buttermilk
- 3 tbsps pumpkin puree
- 1 tsp chopped fresh rosemary
Instructions
- Freeze the butter. Keep buttermilk and pumpkin puree in the refrigerator.
- Mix dry ingredients: flour, sugar, salt, baking powder, pumpkin spice.
- Grate 1 stick of frozen butter over the dry ingredients.
- Add buttermilk and pumpkin puree. Mix with a wooden spoon to make dough. At this point also start pre-heating the oven, 425 degrees F (about 220 degrees C).
- Lightly flour a surface to work the dough, pour the dough from the bowl into the dusted surface. With floured hands, work the dough briefly.
- Then use a rolling pin to spread the dough, I try to make it into a half inch thick dough layer.
- Use a round cutter, about 2.5 inch in diameter (I have a glass cup that works perfectly for this). Lightly flour the edges and cut several times into the dough. Place the cuts over parchment paper in baking tray.
- Rework the leftover dough quickly and cut again until you are done.
- Bake for about 18 minutes or until the top is golden brown. It can take anywhere between 15-20 minutes but usually for me it's 18 (factors that make the time vary are oven, altitude etc).
- Let cool on a cooling rack for a little bit, serve with your favorite toppings:).
Video
Notes
- Feel free to use other herbs instead or additional to rosemary.
- See video for a quick illustration of this recipe. Enjoy:)
Nutrition Label
Nutrition
If you would like to save this recipe for later, please save the below image to your boards in Pinterest. Let me know in comments if you have any questions or feel free to tag me in social media with your version of this recipe:). Thank you!!
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Other Bread Recipes
- Corn Cheese Muffins
- Cheese Breads with Yucca Flour
- Rosemary cornbread
- Albanian home bread
- Bolivian Bread Rolls – Marraquetas
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