Biscuits are always a favorite accompaniment to any dinner, but this Pumpkin Buttermilk Biscuit Recipe is really something special. Classic homemade buttermilk biscuits with a pumpkin twist; you’ll love these beautiful pale orange biscuits spiced with a hint of cinnamon.
Pumpkin Buttermilk Biscuit Recipe
After Thanksgiving, I always have so much pumpkin puree to use. If you’re like me in that regard, then this Pumpkin Buttermilk Biscuit Recipe will be so helpful for using up all that pumpkin!
These perfect buttermilk biscuits get their wonderful flavor and light orange color from pumpkin and a little extra sweetness from brown sugar and cinnamon. They’re absolutely delicious any time, but certainly a great addition to your holiday dinner table.
Tips for Making Biscuits
- Be sure the butter is very cold before you add it to the biscuits. I like to cut my butter into small chunks and keep them in the freezer to stay cold while I prepare the rest of the ingredients.
- Cutting the butter into the flour mixture can be tricky. You want it to break down into the dry ingredients but still maintain small pieces of butter, about the size of peas. This creates the important flaky layers texture you want in a biscuit. To achieve this easier, I use a pastry cutter like this one I’m linking here. You can also use the pastry cutter when making pie crust and all sorts of other pastries.
- Growing up we always used a glass to cut biscuits, but I’ve realized this isn’t the best method. This is because the pressure of the air inside the glass tends to press down on the dough and compresses the edges a bit too much, which doesn’t allow the sides of the dough to rise as much during baking. The best bet when cutting biscuits is to use an actual biscuit cutter. I’ve done some side-by-side comparisons myself and for sure there is a difference, so use a biscuit cutter if you can.
The Ingredients You’ll Need
You will need 9 simple ingredients when making this Pumpkin Buttermilk Biscuit Recipe. This list is for your reference, but you’ll find the full list and baking instructions in the easy-to-print recipe card lower in this article.
- 1 ¾ cups all-purpose flour – the basic all-purpose flour is just right for this recipe.
- ¼ cup packed brown sugar – I highly recommend using light brown sugar for these biscuits. It adds just the right touch of sweetness without weighing the biscuits down.
- 2 ½ teaspoons baking powder – baking powder is one of the two leavening ingredients that work together to help the biscuits rise.
- ½ teaspoon salt
- ½ teaspoon ground cinnamon, optional – this ingredient is optional, but definitely adds a nice flavor.
- ¼ teaspoon baking soda
- ½ cup plus 2 tablespoons cold butter, divided – as explained above, the butter does need to be very cold.
- ¾ cup canned pumpkin puree – use pure pumpkin, not canned pumpkin pie filling.
- 1/3 cup buttermilk
How to Make the Pumpkin Buttermilk Biscuit Recipe
In a large mixing bowl, combine the flour, brown sugar, baking powder, salt, ground cinnamon, and baking soda.
Cut ½ cup of the cold butter into small cubes, then cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
This is how the mixture should look once the butter is cut into the dry ingredients:
In a small bowl, combine the pumpkin and buttermilk, then stir into the dry mixture just until combined (don’t over-mix the dough).
Roll the dough out on a well-floured surface to 1-inch in thickness. Use a 2 ½-inch biscuit cutter to cut out 6 round biscuits. Discard the dough scraps or form them into 2 more biscuits.
Place the biscuits on a greased baking sheet 1 inch apart. Bake the biscuits at 425°F for 19-22 minutes until golden brown.
Melt the remaining 2 tablespoons of butter and brush over the biscuits as soon as they’re removed from the oven.
Tip: For a glossy shine on top of the biscuits, brush them with a little buttermilk right before baking.
PrintPumpkin Buttermilk Biscuit Recipe
Description
Biscuits are always a favorite accompaniment to any dinner, but this Pumpkin Buttermilk Biscuit Recipe is really something special. Classic homemade buttermilk biscuits with a pumpkin twist; you’ll love these beautiful pale orange biscuits spiced with a hint of cinnamon.
Ingredients
- 1 ¾ cups all-purpose flour
- ¼ cup packed brown sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon, optional
- ¼ teaspoon baking soda
- ½ cup plus 2 tablespoons cold butter, divided
- ¾ cup canned pumpkin puree (use pure pumpkin, not canned pumpkin pie filling)
- 1/3 cup buttermilk
Instructions
- In a large mixing bowl, combine the flour, brown sugar, baking powder, salt, ground cinnamon (optional), and baking soda.
- Cut ½ cup of the cold butter into small cubes, then cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- In a small bowl, combine the pumpkin and buttermilk, then stir into the dry mixture just until combined.
- Roll the dough out on a well-floured surface to 1-inch in thickness. Use a 2 ½-inch biscuit cutter to cut out 6 round biscuits. Discard the dough scraps or form into 2 more biscuits.
- Place the biscuits on a greased baking sheet 1 inch apart.
- Bake the biscuits at 425°F for 19-22 minutes until golden brown.
- Melt the remaining 2 tablespoons of butter and brush over biscuits as soon as they’re removed from the oven.
- Serve the biscuits warm.
More Pumpkin Recipes
After making the Pumpkin Buttermilk Biscuit Recipe, here are more pumpkin-y treats to try:
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