Description
Fluffy, savory-sweet pumpkin biscuits that are perfect for fall! These warm, buttery treats are easy to make and pair wonderfully with soups, stews, or a touch of honey or butter.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp sugar (optional, for slight sweetness)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 6 tbsp cold unsalted butter, cut into small pieces
- 3/4 cup canned pumpkin puree
- 1/3 cup buttermilk (plus more if needed)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, cinnamon, and nutmeg.
- Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- In a separate bowl, mix pumpkin puree and buttermilk until well combined.
- Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
- Turn dough out onto a floured surface and gently pat into a 1-inch thick round. Fold the dough over once or twice to create flaky layers.
- Cut out biscuits using a 2 to 3-inch biscuit cutter and place on the prepared baking sheet.
- Bake for 12–15 minutes or until golden brown on top.
- Remove from oven and let cool slightly before serving warm.
Notes
- For extra flavor, brush the tops with melted butter before baking.
- Can be stored in an airtight container for up to 2 days, or frozen for longer storage.
- Use fresh pumpkin puree for a more homemade touch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 170
- Sugar: 2g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
