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A stack of sweet potato biscuits and pumpkin buttermilk biscuits sits on a blue plate, with one biscuit sliced open and topped with two pats of butter; a bowl of orange spread is in the background.
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Pumpkin Buttermilk Biscuits

Your regular biscuit just got a fall makeover, and it's not going back.
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Course: Bread
Cuisine: American
Servings: 8 Biscuits
Calories: 267kcal
Author: Laura

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
    A glass bowl with flour, brown sugar, and salt next to a metal whisk, set on a white cloth—perfect for preparing pumpkin buttermilk biscuits.
  • Cut the 1/2 cup butter into small cubes, then cut it into the dry ingredients until the mixture resembles coarse crumbs
    Cubes of butter and flour are being mixed with a pastry cutter in a glass bowl, forming the perfect base for delicious pumpkin buttermilk biscuits.
  • In a small bowl, combine the pumpkin and buttermilk
  • Stir the pumpkin mixture into the dry ingredients just until combined
    A glass bowl containing flour with a portion of orange sweet potato puree placed in the center, ready for mixing—perfect for creating tender pumpkin buttermilk biscuits.
  • Roll the dough out on a well-floured surface to 1-inch in thickness
    A ball of orange-colored dough for pumpkin buttermilk biscuits rests on a floured marble surface.
  • Use a 2 ½-inch biscuit cutter to cut out 6 round biscuits
    Biscuit dough for pumpkin buttermilk biscuits is rolled out on a floured surface, with a metal biscuit cutter pressing out a round shape.
  • Discard the dough scraps or form into 2 more biscuits
  • Place the biscuits on a greased baking sheet about 1 inch apart
    Unbaked pumpkin buttermilk biscuits are spaced out on a dark baking sheet, ready to be baked in the oven. Some flour is visible on the surface of the biscuits.
  • Bake for 19-22 minutes, or until golden brown
    Eight unbaked pumpkin buttermilk biscuits are arranged in rows on a dark, weathered baking sheet.
  • Melt the remaining 2 tablespoons of butter and brush over biscuits as soon as they’re removed from the oven
    A red silicone brush applies glaze to a round, golden-brown pumpkin buttermilk biscuit on a baking tray.
  • Serve warm
    Five golden brown pumpkin buttermilk biscuits are arranged in a row on a blue glass plate, with a small bowl of reddish spread in the background.

Video

Nutrition

Serving: 1 Biscuit | Calories: 267kcal | Carbohydrates: 30g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 440mg | Potassium: 104mg | Fiber: 1g | Sugar: 8g | Vitamin A: 4034IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 2mg