Pumpkin Spice Biscuits

Lately I can’t get enough of biscuits. They make even the humblest bowl of soup feel like a complete meal, and I love that I can get a batch of pumpkin spice biscuits in the oven in no time.

I based today’s biscuit recipe on my Sweet Potato Biscuits with Country Gravy. In that case I enriched the biscuit dough with the scooped out flesh of a baked sweet potato. But these pumpkin biscuits are even easier because they’re made with canned pumpkin. In fact this is perfect for using up what’s left in the can after making pumpkin bread or pumpkin cake!

food processor biscuit method (the best!)

1. Pulse dry ingredients to combine.
2. Add cold butter and pulse to a crumbly consistency.
3. Add liquids and pulse until the dough comes together in a lump (it will look a bit rough.)
4. Bring the dough together with your hands on a lightly floured surface.
5. Roll and cut out your pumpkin biscuits!

Tips for making pumpkin biscuits

• USE COLD BUTTER
  • cold butter hitting the high heat of the oven gives the biscuits a spring.
• HOT OVEN IS A MUST
  • use an oven thermometer to check.
• FRESH BAKING POWDER
  • replace your baking powder every 6 months so you know it’s fresh.
• FOOD PROCESSOR OR PASTRY CUTTER
  • and work quickly so the butter doesn’t warm up.
• DON’T OVERWORK THE DOUGH
  • knead it just a few times to bring it together. Working the dough brings out gluten in the flour which will make a tough biscuit.
• ROLL THE DOUGH THICK
  • I like to pat out my pumpkin biscuit dough fairly thick, at least an inch, to get the tallest biscuits.
• DON’T TWIST THE BISCUIT CUTTER
  • make a straight up and down motion to cut your biscuits and lift the cutter straight up. Twisting the cutter seals up all the layers in the dough and the biscuits won’t rise as well.

*time saving tip for cutting square biscuits

Round biscuits are pretty, but if you form your dough into a square shape you can cut out all your biscuits in a grid pattern without re-forming any of the dough, and without any waste!

This technique gives these pumpkin biscuits a rustic look that’s perfect for serving with fall chili or chowders.

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Pumpkin Spice Biscuits

3.70 from 10 votes

Pumpkin Spice Biscuits are flaky, golden biscuits made with real pumpkin purée and warm fall spices ~ perfect for pairing with soups, stews, or holiday meals.

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Prep Time:15 minutes minutes

Cook Time:20 minutes minutes

Total Time:35 minutes minutes

Servings: 8 servings

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Equipment

• 2 1/2 inch biscuit cutter

Ingredients

 

US CustomaryMetric

• 1/2 cup unsalted butter, very cold and cut in pieces
• 1/2 cup pumpkin puree
• 1/2 cup cold buttermilk, or half and half, or cream for richer biscuits

dry ingredients

• 2 cups all purpose flour
• 1 Tbsp baking powder, make sure it’s fresh!
• 1 tsp salt
• 1 tsp sugar
• 1/2 tsp ground ginger
• 1/4 tsp each: cinnamon, cardamom, ground cloves, allspice and nutmeg

Instructions

• Preheat oven to 450°F (Make sure it is at the correct temperature before you bake)
• Whisk the pumpkin and buttermilk together in a small bowl and set aside.
• Put the dry ingredients in the bowl of a food processor and pulse to combine. You can do this by hand in a mixing bowl, too.
• Add the butter and pulse until the mixture resembles coarse crumbs, about 20 pulses.
• Slowly add the pumpkin/buttermilk mixture, pulsing or stirring as you go. If the dough seems too dry, add a touch more buttermilk. If it seems excessively wet, add a bit more flour, but don’t over-work it.
• Turn the dough out onto a floured surface and bring it together into an 8 inch disc. Knead it a couple of times if necessary to bring it all together. Cut 8 biscuits with a 2 1/2 inch biscuit cutter. You will have to reform the dough, gently, a couple of times.
• Refrigerate the cut biscuits for about 20 minutes, while you clean up.
• Slide the biscuits into the oven and immediately turn it down to 425F. Bake for about 12 minutes, until risen and golden. Enjoy asap!

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Course: bread

Cuisine: American

Author: Sue Moran

Keyword: baking, biscuits, bread, Canned pumpkin, fall, holidays, pumpkin, quick bread, Thanksgiving

Nutrition

Serving: 1 biscuit · Calories: 234 kcal · Carbohydrates: 27 g · Protein: 4 g · Fat: 12 g · Saturated Fat: 8 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 0.5 g · Cholesterol: 32 mg · Sodium: 311 mg · Potassium: 242 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 2762 IU · Vitamin C: 1 mg · Calcium: 95 mg · Iron: 2 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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Make these pumpkin spice biscuits your own

• Add a little more sugar for a sweeter biscuit.
• Substitute butternut or any other winter squash puree for the pumpkin. Just make sure it’s thick like canned pumpkin for best results. You can cook it down on the stove if necessary.

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