Description
These Pumpkin Biscuits are a delightful fall treat, combining tender, fluffy biscuit texture with the warm flavors of pumpkin and brown sugar. Perfectly golden and brushed with butter, they make a cozy accompaniment to breakfast or an afternoon snack.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all purpose flour
- 1/4 cup packed brown sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
Wet Ingredients
- 9 tablespoons (1 stick + 1 tablespoon) unsalted butter, divided
- 3/4 cup unsweetened pumpkin puree
- 1/3 cup buttermilk
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425° F. Lightly spray a baking sheet with nonstick spray or line it with a Silpat mat to ensure the biscuits won’t stick.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, salt, and baking soda to evenly distribute all leavening agents and spices.
- Cut in Butter: Incorporate 1/2 cup of the unsalted butter into the dry mixture using a pastry cutter or two forks until the mixture resembles coarse crumbs.
- Mix Pumpkin and Buttermilk: In a separate small bowl, stir together the pumpkin puree and buttermilk until smooth.
- Combine Wet and Dry Mixtures: Add the pumpkin mixture to the crumb mixture and stir just until moistened, being careful not to overmix to keep the biscuits light.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead 8 to 10 times, adding a little flour sparingly if the dough is too sticky. This develops the gluten just enough for a tender biscuit.
- Shape Biscuits: Pat or roll the dough to about 1 inch thickness. Use a floured 2-inch biscuit cutter to cut out biscuits. Place them 1 inch apart on the prepared baking sheet to allow room for rising.
- Bake Biscuits: Bake for 18 to 22 minutes or until the biscuits are golden brown on top.
- Brush with Butter and Serve: Melt the remaining 1 tablespoon butter and brush it over the warm biscuits. Serve immediately for best flavor and texture.
Notes
- Delicious fall-themed pumpkin biscuits topped with butter and honey.
- Use cold butter for a flakier biscuit texture.
- For a sweeter biscuit, increase brown sugar slightly or drizzle more honey upon serving.
- Store leftovers in an airtight container and reheat gently in the oven or microwave.
Nutrition
- Serving Size: 1 biscuit
- Calories: 260 kcal
- Sugar: 7 g
- Sodium: 196 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 36 mg
