Pumpkin Spice Biscuits ~ the stuff pumpkin lovers’ dreams are made of…tall, golden, flaky biscuits enriched with pumpkin puree and a hint of Fall spices. Pair ’em with every soup and stew you make this season.
I love BISCUITS, they make a complete meal out of the simplest soup or stew. I based this 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. 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.
Tips for making fabulous biscuits ~
- Make sure your oven is at 450F. Use an oven thermometer to check.
- Use COLD butter and liquid ingredients.
- Replace your baking powder every 6 months so you know it’s fresh when you need it.
- Use a food processor or a pastry cutter to cut the butter into the dry ingredients, and work quickly so the butter doesn’t warm up.
- Make sure your dough is not too wet. A dry dough makes a lighter biscuit. It should be a bit ‘shaggy’ when you turn it out onto your floured surface.
- Don’t over work 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.
- I like to roll my dough fairly thick, at least an inch, to get the tallest biscuits.
- Don’t twist your 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.
- Plan to eat your biscuits right away, they’ll never be as good as they are warm from the oven.
Ingredients
- 1/2 cup (1 stick, 8 Tbsp) unsalted butter, cold
- 1/2 cup pumpkin puree
- 1/2 cup cold buttermilk, half and half, or cream
- 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 450F (Make sure it is at the correct temperature before you bake)
- Cut the butter into pieces.
- Whisk the pumpkin and buttermilk together in a small bowl.
- 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.
- Bake for about 12 minutes, until risen and golden. Enjoy asap!
Make it your own ~
- Add a little more sugar for a sweeter biscuit.
- Substitute butternut or any other winter squash puree for the pumpkin.
Don’t forget to pin these Pumpkin Spice Biscuits!
Who doesn’t love Pumpkin Spice?
Low Carb Pumpkin Spice Biscotti
No Churn Pumpkin Spice Ice Cream
Homemade Pumpkin Spice Creamer
27 Comments
Jeff the Chef
October 3, 2017 at 4:53 pmI was basically thinking that, as in your photo-optic suggestion, I’d just eat these with honey. But the comment about chili – that sounds really interesting. Or maybe with an acorn squash stew…
Sue
October 3, 2017 at 6:10 pmI love my pumpkin cornbread with chili, which is why I think of these as going especially well with chili. Acorn squash stew sounds amazing!
Christina
September 21, 2017 at 11:27 amOh, my gosh I ADORE your honey pour shot! I can only imagine how tasty honey would be over your pumpkin spice biscuits! I can’t wait to make these when I make chili or soup!
Sue
September 21, 2017 at 9:10 pmI would make chili just for the excuse to make these !
Sandra McCollum
September 21, 2017 at 4:17 amThat picture with the honey is unbelievably stunning! I need these in my life. Pinned!
Sue
September 21, 2017 at 9:11 pmThanks friend :)
Anna @ Crunchy Creamy Sweet
September 20, 2017 at 2:26 pmThese biscuits look crazy delicious! Perfect with a bowl of chili!
Sue
September 20, 2017 at 7:18 pmSO good with chili!
Laura | Tutti Dolci
September 18, 2017 at 6:07 pmBring on pumpkin spice everything! :) These biscuits look irresistible!
2 Sisters Recipes
September 18, 2017 at 4:30 pmThese sound amazing !! We LOVE biscuits and pumpkin spice biscuits have to be good!
Love this recipe Sue!
Sue
September 18, 2017 at 5:49 pmThank you :)
Katie | Healthy Seasonal Recipes
September 18, 2017 at 9:48 amLove your tips. I think I always freak out at the point that the dough looks shaggy- even though it should be that way. I always think I’ve done something wrong. Thanks for the tips and the yummy fall recipe!
April
September 18, 2017 at 9:25 amI don’t like many pumpkin recipes unless it’s using fresh pumpkin but this I would totally try out. It looks amazing!
Sue
September 18, 2017 at 9:34 amYou could definitely do this with fresh pumpkin puree, although I would cook it down a bit to remove some of the moisture, canned tends to be a little drier.
Ashley - Forking Up
September 18, 2017 at 9:16 amI love pumpkin spice in a more savory situation. It’s definitely more unique than all the sweets in the universe right now. Yum….
Sue
September 18, 2017 at 9:33 amPumpkin is so versatile that way, I love the savory stuff, too.
Sarah Newman
September 18, 2017 at 9:05 amWow! I LOVE pumpkin spice but have never made pumpkin spice biscuits before! Love your creativity, looks delicious.
Catherine
September 18, 2017 at 8:27 amDear Sue, I know my family would love these; especially my daughter! Gorgeous photos…love the honey dripping down…perfection! xo, Catherine
Sue
September 18, 2017 at 8:31 amThanks Catherine…I think every family has at least one pumpkin freak!
Jennifer @ Seasons and Suppers
September 18, 2017 at 7:33 amSo lovely, Sue! I can’t get enough pumpkin these days, so I’ll be cooking up a batch of these :)
Sue
September 18, 2017 at 7:41 amThanks Jennifer, I could eat these with every meal, and do ;)
Chris Scheuer
September 18, 2017 at 6:33 amI’ve got everything needed to make these! You’ve got me ready to crank up the oven and start making biscuits :)
Sue
September 18, 2017 at 7:44 amHave fun Chris <3
Tricia @ Saving Room for Dessert
September 18, 2017 at 3:52 amYou’re killing me here Sue! So much for the low-carb thing – I need these biscuits :) They look fantastic and what a wonderfully inspired recipe it is! Thanks so much :)
Sue
September 18, 2017 at 7:44 amGosh, we need to come up with a low carb version, Tricia…I’m on it!
Angie@Angie's Recipes
September 18, 2017 at 3:37 amI too just made some pumpkin scones and now I want to go bake another batch of this biscuit…they look awesome!
Sue
September 18, 2017 at 7:20 amPumpkin scones are my ultimate favorite, just saw some at Starbucks yesterday and started to crave them…