Pumpkin Biscuits
Warm, tender, and infused with cozy fall flavors, these homemade Pumpkin Biscuits are the ultimate seasonal comfort food. Made with real pumpkin puree, a touch of honey, and fragrant spices like cinnamon and nutmeg, these biscuits are delicately sweet and perfectly fluffy. The cold butter and buttermilk ensure a buttery, flaky texture, while the optional melted butter glaze adds a mouthwatering finish. Ready in just 30 minutes from start to finish, they’re perfect for breakfast, a festive side dish, or even topped with a dollop of whipped cream for a unique treat. Serve them warm with butter, honey, or your favorite jam for a nostalgic autumn indulgence. These easy-to-make, spiced pumpkin biscuits will be your new seasonal baking favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 6 tablespoons unsalted butter, cold
- 0.75 cup pumpkin puree
- 0.25 cup buttermilk, cold
- 1 tablespoon honey
- as needed extra flour for dusting
- as needed melted butter (optional, for brushing)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined.
Add the cold unsalted butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter chunks.
In a smaller mixing bowl, combine the pumpkin puree, cold buttermilk, and honey. Stir until smooth and well blended.
Gradually pour the wet mixture into the dry ingredients. Stir gently with a spoon or spatula until the dough just comes together—do not overmix.
Lightly flour a clean work surface and turn the dough out onto it. Knead the dough gently 2–3 times to bring it together, then pat it into a 1-inch thick rectangle.
Use a floured biscuit cutter or a round cookie cutter (about 2.5 inches in diameter) to cut out biscuits. Re-roll scraps as needed, but handle the dough minimally to avoid tough biscuits.
Place the biscuits on the prepared baking sheet, spaced about 1 inch apart. Bake in the preheated oven for 13–15 minutes, or until the tops are golden brown.
Optional: Brush the tops of the warm biscuits with melted butter for a glossy finish.
Serve the pumpkin biscuits warm, either plain or with butter, honey, or jam.
Nutrition Facts
Calories |
1842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.3 g | 114% | |
| Saturated Fat | 53.3 g | 266% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 223 mg | 74% | |
| Sodium | 3263 mg | 142% | |
| Total Carbohydrate | 234.5 g | 85% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 26.9 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 204 mg | 16% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 774 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
