Pumpkin Biscuits

These Pumpkin Biscuits are perfect for Fall season, they're fluffy, flaky and they taste like pumpkin:). Plus they make for a great Thanksgiving side dish too.

Course Side Dish

Cuisine American

Keyword pumpkin biscuits, Pumpkin biscuits with pumpkin spice, Thankgiving side dish

Prep Time 15

Cook Time 18

Cooling time 10

Total Time 43

Servings servings

Calories 121kcal

Author Sonila

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