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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!

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A couple of years ago I blogged this recipe, but it has become kind of lost in all of the posts since that time, which is a shame because this recipe is so good.  So I thought since I was making them for dinner last night to go with this turkey meatball soup, it was a good time re-share the recipe.  But I can only share the recipe because there is not a crumb left around here…these disappeared in minutes!

Pumpkin Biscuits {A Pretty Life}

These Pumpkin Biscuits are flaky and buttery, with the perfect 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.

Pumpkin Biscuits {A Pretty Life}

These biscuits make a perfect companion to soups and stews.  But I have to say that taking a freshly baked biscuit straight from oven, then smearing it with butter is truly one of life’s greatest pleasures.  So with or with out dinner…these are scrumptious.

Pumpkin Biscuits {A Pretty Life}

If you have half an hour before dinner, you can have these ready to serve!  And who can’t love being able to have fresh baking in a half hours time?!

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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!

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 8 biscuits 1x

Ingredients

Scale
  • 1 3/4 cup 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 puree
  • 1/3 cup buttermilk

Instructions

  1. Preheat your oven to 425 degrees.
  2. Whisk together flour, sugar, baking powder, salt and baking soda.
  3. Using a pastry cutter, cut in the chilled butter, until it looks like coarse meal, with some pea sized butter pieces remaining.
  4. In a separate bowl, combine the pumpkin puree and buttermilk.
  5. Then add the pumpkin/buttermilk mixture to the flour.
  6. Stir with a fork, but don’t over mix.
  7. 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!
  8. Then 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.
  9. Using a pizza cutter, cut the disc into 8 pieces.
  10. Bake for 20 minutes.

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Pumpkin Biscuits {A Pretty Life}

I do hope you try this recipe and love it!

Have a delicious day!

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8 Comments

  1. YUM! Pinned. I’ll definitely be making these to go with some sort of tasty soup. I have some leftover pumpkin from making pumpkin bread.

    Do you notice people hardly comment anymore? I’m guilty of it! I still read your blog and love it, just so ya know. =)

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