Pumpkin Biscuits
Pumpkin Biscuits
These Pumpkin Biscuits are the perfect addition to your fall soups and stews. They’re delicious served up warm from the oven with loads of butter!
Have some leftover pumpkin purée and you’re wondering what to do with it? Make these delicious Pumpkin Biscuits! They’re soft, buttery and flaky.
About this recipe.
These Pumpkin Biscuits are flaky and buttery, with a delicious and subtle flavour of pumpkin. The addition of the pumpkin is great for extra nutrition, but I also just love anything with pumpkin and these are no exception.
Serving Suggestions.
These biscuits are a perfect companion to soups and stews. And they’re also perfect for any moment when you’re craving a freshly baked biscuit straight from oven, then smearing it with butter. This is truly one of life’s greatest pleasures.
Ready in 30 minutes!
If you have half an hour before dinner, you can have these pumpkin biscuits ready to enjoy! Who can’t love being able to have fresh baking in 30 minutes or less?!
Pumpkin Biscuits Recipe Tips
- PUMPKIN: Use pure pumpkin purée, NOT pumpkin pie filling.
- BUTTERMILK: If you don’t have buttermilk you can try this quick buttermilk recipe tip and make some for this recipe.
- BISCUIT SHAPING: I use a pizza cutter or knife to cut the dough into 8 biscuits. You can also use a biscuit cutter or cookie cutter to make round biscuits.
- STORAGE: Store them in an airtight container on your kitchen counter.
- FREEZING: These biscuits freeze well. Just store in an airtight container or ziplock bag in the freezer for up to 3 months.
- Speaking of pumpkin purée, have you ever made your own? Grab this easy recipe for pumpkin purée!
Pumpkin Biscuits
Ingredients
- 1 3/4 cup all purpose flour
- 2 tbsp brown sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 6 tbsp chilled butter cut into pieces
- 3/4 cup pure pumpkin purée
- 1/3 cup buttermilk
Instructions
- Preheat your oven to 425 degrees F.
- Whisk together the flour, sugar, baking powder, salt and baking soda.
- Using a pastry cutter, cut in the chilled butter, until it looks like coarse meal, with some pea sized butter pieces remaining.
- In a separate bowl, combine the pumpkin purée and buttermilk.
- Then add the pumpkin/buttermilk mixture to the flour.
- Stir with a fork, but don’t over mix.
- Then turn the dough out onto a floured surface, and knead into a ball. It is supposed to be lumpy, that’s what makes them so buttery and crumbly!
- Flatten the ball into a circle disc shape, about 1 inch thick. The disc should be big enough to get 8 biscuits cut out of it.
- Using a pizza cutter, cut the disc into 8 pieces.
- Bake for 20 minutes.
I do hope you try this recipe and love it. Have a delicious day!
Oh thank you Andrea! They are perfect for cooler weather – I made another batch yesterday too! 🙂
Thank you Catie! And yes I do notice…people are so busy and I think they like to comment more on social media like Instagram and Facebook…I’m guilty of it too! Thank you for reading! 🙂
PUUUUUUUMPKIN!! yum yum, one of my favourite flavours, even when its not trendy season for it! Can’t wait to try these!
Mine too! I could eat pumpkin all year round!