Biscuits hold a special place on the dinner plate.
Something about those flaky, buttery bites of heaven make life a little bit better. Even Kacey Musgraves released a rock-solid single entitled “Biscuits”.
So when the chance to incorporate the fall flavor of pumpkin with the melt-in-your-mouth bliss of biscuits comes around, you have to take it.
These buttery nuggets come together just like traditional biscuits, with a few non-conventional twists. If you have 30 minutes and some extra pumpkin puree, this recipe might become your new favorite holiday tradition.
- 4 cups all-purpose flour
- 2 1/2 tablespoons baking powder
- 2 teaspoons salt
- 2 teaspoons ginger (substitute cinnamon or brown sugar for different flavors)
- 1/2 teaspoon cayenne pepper (completely optional!)
- 1 cup unsalted butter
- 1 1/2 cups canned pumpkin puree
- 1 tablespoon honey
- 1/2 cup buttermilk
Basic Biscuit Beginnings
Preheat your oven to 400 degrees.
Combine all of your dry ingredients in a bowl, including any spices you like in a pumpkin-inspired recipe. For a true pumpkin pie nod, just go ahead and add a couple tablespoons of pumpkin pie spice instead of ginger and cayenne.
Cut the cold butter into the dry ingredients until the mixture resembles course meal or fine sand (just like your mama taught you).
Now this biscuit recipe takes a surprise turn. Mix together the pumpkin puree and the honey and then stir into your flour mixture.
Add the buttermilk to the mixture and stir just until everything is incorporated.
Turn the dough out on a floured surface and knead about 10 times.
Roll your biscuit dough to about 3/4 of an inch and cut out your cute, pumpkin biscuits with a biscuit cutter.
Place the biscuits on a greased baking sheet and bake for 25-30 minutes until golden brown.