Pumpkin Buttermilk Biscuits
This recipe for Pumpkin Buttermilk Biscuits combines the comforting flavors of fall with Southern buttermilk biscuits. Every bite of these fluffy biscuits is full of warm, fall flavors. Almost any baker, including those who do not know how to make biscuits, will be able to make this easy biscuit recipe. Serving these buttermilk biscuits with homemade cinnamon butter is optional but highly recommended. A hot pumpkin biscuit straight out of the oven is the perfect thing to enjoy as cool, autumn weather begins to head your way. You might even find yourself craving these pumpkin biscuits all year long. Serve up a batch of Pumpkin Buttermilk Biscuits alongside your Thanksgiving turkey and we guarantee that you will have a new tradition on your hands.
To make cinnamon butter, combine one stick of softened butter with 1.25 teaspoons of cinnamon, 1.5 teaspoons of powdered sugar, and a pinch of salt. Store in a small, covered bowl in the refrigerator.
Cooking Time15 min
- 2 cups all purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2 tablespoons brown sugar
- 1 teaspoon pumpkin pie spice
- 1 stick unsalted butter, frozen
- 1 cup pumpkin puree
- 2/3 cup buttermilk
- cinnamon butter (optional, see notes)
Sift the flour, baking powder, baking soda, salt, and pumpkin pie spice together into a medium-sized bowl. Set aside.
In a bowl or measuring cup, combine the pumpkin puree, buttermilk, and brown sugar. Set aside.
Grate the frozen stick of butter into the flour mixture. Toss the mixture so that all of the butter is coated in flour. Slowly add the wet ingredients into the flour mixture, stirring occasionally so that all of the flour is moistened.
Turn the dough out onto a floured board or counter. Using your hands, knead the dough until it forms into one cohesive mass. The dough will be very sticky and tacky, so use flour on the board and on your hands as needed. Wrap the biscuit dough in plastic wrap and refrigerate for 30 minutes.
After the dough has rested for 30 minutes, preheat the oven to 450 degrees F.
Unwrap the dough and place it on a floured board or counter. Using floured hands or a floured rolling pin, pat or roll the dough out to 1/2-inch thickness. Using a 2-inch round biscuit cutter, cut out the biscuits. Be careful to only move the cutter in an up and down motion; twisting the cutter will seal the edges and will keep the biscuits from rising properly in the oven. Place the biscuits on a baking sheet lined with parchment paper. Re-roll the scraps as needed.
Bake the biscuits for about 15 minutes, or until golden brown. Serve the biscuits warm with homemade cinnamon butter or honey.
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