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.
Pumpkin Spice Biscuits
Pumpkin Spice Biscuits are 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.
Servings: 8 servings
Ingredients
- 1/2 cup (8 Tbsp) very cold unsalted butter
- 1/2 cup pumpkin puree
- 1/2 cup cold buttermilk, half and half, or cream
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)
- 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!
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.
These sound amazing !! We LOVE biscuits and pumpkin spice biscuits have to be good!
Love this recipe Sue!
Thank you 🙂
Love 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!
I don’t like many pumpkin recipes unless it’s using fresh pumpkin but this I would totally try out. It looks amazing!
You 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.
I love pumpkin spice in a more savory situation. It’s definitely more unique than all the sweets in the universe right now. Yum….
Pumpkin is so versatile that way, I love the savory stuff, too.
Wow! I LOVE pumpkin spice but have never made pumpkin spice biscuits before! Love your creativity, looks delicious.
Dear Sue, I know my family would love these; especially my daughter! Gorgeous photos…love the honey dripping down…perfection! xo, Catherine
Thanks Catherine…I think every family has at least one pumpkin freak!
So lovely, Sue! I can’t get enough pumpkin these days, so I’ll be cooking up a batch of these 🙂
Thanks Jennifer, I could eat these with every meal, and do 😉
I’ve got everything needed to make these! You’ve got me ready to crank up the oven and start making biscuits 🙂
Have fun Chris <3
You’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 🙂
Gosh, we need to come up with a low carb version, Tricia…I’m on it!
I too just made some pumpkin scones and now I want to go bake another batch of this biscuit…they look awesome!
Pumpkin scones are my ultimate favorite, just saw some at Starbucks yesterday and started to crave them…