Pumpkin Buttermilk Biscuits
These Pumpkin Buttermilk Biscuits are the perfect fall side for breakfast, lunch, or dinner. With the classic texture and flavor of buttermilk biscuits, the added taste of pumpkin puree, and the sweetness of brown sugar, these biscuits warm you up on a fall or winter day.
Biscuits are one of our favorite breakfast or anytime foods. We love to slather them with butter, top them with sausage gravy, make breakfast sandwiches out of them – pretty much any way we can think of eating them, we’ll try it.
In the fall and winter, we love making these pumpkin biscuits because they combine the best of both classic flavors into one dish. These are particularly good with butter or paired with bacon and eggs.
Table of contents
❤️ Why You’ll Love This Recipe
- This recipe uses basic baking staples that are already in your kitchen. The pumpkin puree is probably the only thing you’ll need to shop for.
- It’s an easy biscuit recipe. The only difference is you add pumpkin and brown sugar.
- These biscuits taste like fall in every bite.
🛒Ingredients
These biscuits only take a few simple ingredients found in any kitchen or at the grocery store. We’ve listed them all here, but you’ll find their exact amounts in the recipe card at the end of the post.
- All-purpose flour
- Packed brown sugar
- baking powder
- Salt
- Ground cinnamon
- Baking soda
- Cold butter – divided
- Canned pumpkin puree
- Buttermilk
🔪 How to Make Pumpkin Buttermilk Biscuits
Making these pumpkin buttermilk biscuits is no more difficult than making the classic buttermilk biscuits you’ve probably made thousands of times. Even beginners can make them!
Step 1: Prep
Preheat the oven to 425 degrees and grease a baking sheet. Set it aside.
Step 2: Combine the Dry Ingredients
Mix the flour, brown sugar, baking powder, salt, ground cinnamon, and baking soda in a large mixing bowl.
Step 3: Add Butter
Cut 1/2 cup of the cold butter into small cubes, then cut it into the dry ingredients with a fork or pastry cutter until the mixture resembles coarse crumbs.
Step 4: Add the Wet Ingredients
Combine the pumpkin and buttermilk in a small bowl. Then, stir it into the dry mixture until just combined.
Step 5: Roll and Cut
Roll the dough out to 1-inch thickness on a well-floured surface. Then, cut out six biscuits with a 2 1/2-inch biscuit cutter. Form the dough scraps into two more biscuits.
Step 6: Bake
Place the biscuits one inch apart on the prepared baking sheet and bake for 19 to 22 minutes or until golden brown.
Step 7: Brush with Butter
Melt the remaining butter and brush it over the hot biscuits as soon as you remove them from the oven. Enjoy!
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- More Fall Flavor: Try adding pumpkin spice to the dough for more fall flavor.
- Chocolate Chips: Make these more of a dessert biscuit by adding chocolate chips.
- Nuts: Add chopped nuts to the top of the biscuits before baking them.
If you love creative twists on classics like these biscuits, then try our jalapeno cheddar biscuits.
🥄 Equipment
- Measuring cups and spoons
- Baking sheet
- Mixing bowls
- Pastry cutter
🥫 Storage
Store these pumpkin buttermilk biscuits for up to 3 days at room temperature in an air-tight container. For longer storage, freeze them for up to 3 months in an air-tight, freezer-safe container.
What to Serve with Pumpkin Buttermilk Biscuits
Serve these biscuits on their own as a delicious snack or pair them with eggs, bacon, sausage, or any of your other favorite breakfast foods to create a sweet and savory start to the day.
💭 Tips
- Keep your cold ingredients in the refrigerator until you’re ready to use them for the best biscuit texture.
- Cold butter is the key to moist, tender, flaky biscuits. Cut your butter up, then leave it in the refrigerator until you’re ready to cut it into the biscuit dough.
- All you need is a thin layer of butter, shortening, or nonstick spray. Don’t overdo it!
- Mix your dough ingredients until just combined to avoid tough biscuits.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Cold ingredients are key to the best biscuits. Keeping the buttermilk and butter as cold as possible causes them to rise more than spread, creating the best texture.
There are a few reasons that biscuits end up dense. First, overmixing the dough creates excess gluten, which causes tough baked goods. Second, using too much flour makes biscuits tough and dense. Finally, if your butter isn’t cold enough, the biscuits won’t rise fully, and they’ll be tough.
Loosely spoon your flour into your measuring cup and level it off with a knife. Never scoop the flour out with your measuring cup. This compacts the flour, and you’ll use too much.
🍽 More Recipes
Do you enjoy pumpkin recipes? Then try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Pumpkin Buttermilk Biscuits
Equipment
- large mixing bowl
- Pastry cutter
- small bowl
- Rolling Pin
- 2 1/2 inch biscuit cutter
- baking sheet
- Pastry brush
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
- ⅓ 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.
