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.
- 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
- 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!