Pumpkin Buttermilk Biscuits
Pumpkin Buttermilk Biscuits are your classic buttery, flaky biscuit with a fall twist stirred right in. Real pumpkin puree and a hint of cinnamon turn an everyday biscuit into a biscuit that gives you fall flavors without the being a dessert. Looking for a new favorite for Autumn? You found it!
Take a classic buttermilk biscuit and add pumpkin and cinnamon and you’ll get these pumpkin buttermilk biscuits. If you’re already making biscuits it’s easy to take them up a notch with this easy recipe. Plus they’re a great way to use up extra canned pumpkin if you’ve got some left over from another recipe.
Serve these easy fresh biscuits anytime and every time you would make and serve biscuits. Ramp up pumpkin chili with them or serve them warm and buttery with slow cooker beef bourguignon or BBQ Pork Steaks.
Ingredients For Pumpkin Buttermilk Biscuits
Keeping your butter cold is the real key to a good flaky biscuit, so work quickly and don’t let it soften while you’re cutting it into the flour. You can make these in the food processor or with a pastry blender to help keep the butter as cold as possible.
- all-purpose flour
- brown sugar
- baking powder
- salt
- ground cinnamon, optional
- baking soda
- cold butter, divided
- canned pumpkin puree
- buttermilk
Make sure you’re using pure pumpkin puree here, not canned pumpkin pie filling. Pumpkin Pie Filling is not right for these biscuits since that has added sugar and spices that will throw off the recipe.
How To Change Them Up
Add a pinch of nutmeg or ginger alongside the cinnamon for a more spiced, pumpkin pie flavor. Don’t over do it here because we’re going for a hint of pumpkin spice not a full on pumpkin pie taste.
Using Leftover Pumpkin Puree
Oftentimes when you’re using a can of pumpkin puree there’s some leftover. When that happens you can just store the extra pumpkin in the fridge until you figure out what to make with it. We love making pumpkin scones with it or pumpkin brownies. What do you make with leftover pumpkin puree?
Got Leftovers?
Store cooled biscuits in an airtight container at room temperature for up to 2 days. After that they might get stale.
Reheat in a warm oven or toaster oven for a few minutes to bring back that fresh baked texture. These also freeze well, wrap them individually once fully cooled and freeze for up to 2 months, then reheat straight from frozen.
Pumpkin Buttermilk Biscuits
Ingredients
- 1 3/4 cups all purpose flour
- 1/4 cup brown sugar packed
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon optional
- 1/4 tsp baking soda
- 1/2 cup butter cold, divided
- 2 tbsps butter
- 3/4 cup pumpkin puree pure pumpkin, not pumpkin pie filling
- 1/3 cup buttermilk
Instructions
- Preheat the oven to 425°F
- In a large mixing bowl, combine the flour, brown sugar, baking powder, salt, ground cinnamon (optional), and baking soda
- Cut the 1/2 cup butter into small cubes, then cut it into the dry ingredients until the mixture resembles coarse crumbs
- In a small bowl, combine the pumpkin and buttermilk
- Stir the pumpkin mixture into the dry ingredients just until combined
- Roll the dough out on a well-floured surface to 1-inch in thickness
- Use a 2 ½-inch biscuit cutter to cut out 6 round biscuits
- Discard the dough scraps or form into 2 more biscuits
- Place the biscuits on a greased baking sheet about 1 inch apart
- Bake for 19-22 minutes, or until golden brown
- Melt the remaining 2 tablespoons of butter and brush over biscuits as soon as they’re removed from the oven
- Serve warm
