This year try making some savory fluffy pumpkin biscuits! They are the perfect addition to any fall menu.
I’m going to brag on myself for a minute. I make really good biscuits.
Littlest begs me to make biscuits, they are one of his favorite things. I tend to not make them as much during the summer, mainly because I don’t want to crank the oven up to over 400 degrees. But fall through spring, you can bet there will be biscuits pretty frequently at my house.
I’ll eat biscuits for dinner, breakfast, or lunch. There isn’t a meal where they aren’t an appropriate addition. We eat them with chicken, chili, jam, and honey. Basically, give me all the biscuits all the time.
Bad day? I’m making biscuits. Feeling lousy? Biscuits. My go-to biscuit recipe has been one that came from my Mom and Grandma. But with pumpkin on my mind, I decided to freshen things up and try adding a little pumpkin flavor to my biscuits. The results are yummy.
And, different than my pumpkin scones which are sweet, these pumpkin biscuits are on the savory side.
In addition to pumpkin puree these biscuits have cinnamon, nutmeg, and ginger. All the fall spices.
I make sure to fold my biscuit dough over several times before rolling it out. I want to create lots of butter layers for maximum flakiness.
Beautiful golden colors coming out of the oven. One of my biscuit baking secrets is to bake your biscuits in a pan like this, with the biscuits touching one another. You get much softer and fluffier biscuits this way!
- 1 cup pumpkin puree
- 3/4 cup buttermilk
- 2 1/2 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground giner
- 1 stick cold unsalted butter, cut into small cubes
- Preheat the oven to 425 degrees.
- Lightly grease your baking dish.
- In a small bowl combine pumpkin puree and buttermilk. Whisk together until you have a smooth mixture.
- In a large bowl mix together flour, baking powder, baking soda, and salt. Using a pasty blender or two knives cut the shortening into the flour mixture until coarse crumbs form.
- Add the pumpkin and buttermilk to the flour mixture, stir until everything is just combined. The dough shouldn’t be completely smooth.
- Turn the dough onto a lightly floured surface. Sprinkle with a little more flour to keep it from sticking. Knead the dough lightly a few times, just until smooth.
- Pat or roll the dough to about 2/3 inch thickness.
- Using a biscuit cutter (or a glass with the rim dipped in flour) cut out biscuits. Place in pan.
- Bake until golden, 12 to 15 minutes.
Looking for a sweeter pumpkin bread? Try my pumpkin scones.