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!
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.
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.
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?!
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!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 biscuits 1x
Ingredients
- 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
- Preheat your oven to 425 degrees.
- Whisk together 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 puree 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!
- 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.
- 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!
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. =)
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! 🙂
Hi Jo-Anna! The weather finally turned cooler here yesterday and I have a sudden craving for all things pumpkin. Pinned these for baking today!
xo
Oh thank you Andrea! They are perfect for cooler weather – I made another batch yesterday too! 🙂
loved this, you should add it to out link party
http://mountaintopchef.blogspot.com/2015/09/friday-finds-1.html
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!
Yum! My kids would love these! I’m featuring them at this week’s link party! http://www.thelifeofjenniferdawn.com/2015/09/8-pumpkin-recipes-for-fall-and-little.html