Pumpkin Walnut Biscuits
Warm, flaky, and brimming with fall flavors, these Pumpkin Walnut Biscuits are the perfect addition to your autumn baking repertoire. Each bite combines the subtle sweetness of pumpkin puree, the warmth of cinnamon and nutmeg, and the delightful crunch of chopped walnuts for the ultimate seasonal treat. Made with buttermilk for a tender texture and a touch of vanilla for added depth, these biscuits are easy to prepare in just over 30 minutes. Serve them fresh out of the oven with a drizzle of honey for a cozy breakfast, or pair them with your favorite autumn soups and stews for a comforting side dish. Whether you’re hosting a holiday gathering or enjoying a quiet morning, these pumpkin-infused biscuits are sure to impress.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.5 cup Cold unsalted butter
- 0.75 cup Pumpkin puree
- 0.25 cup Buttermilk
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped walnuts
- 2 tablespoons Honey (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt until well combined.
Using a pastry cutter or your fingertips, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs. Work quickly to avoid melting the butter.
In a separate bowl, whisk together the pumpkin puree, buttermilk, and vanilla extract until smooth and creamy.
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until the dough just comes together. Do not overmix.
Fold in the chopped walnuts, distributing them evenly throughout the dough.
Turn the dough out onto a lightly floured surface and pat it into a 1-inch-thick rectangle. Use a floured biscuit cutter or the rim of a glass to cut out biscuits, reshaping the scraps as necessary.
Place the biscuits on the prepared baking sheet, leaving about 1 inch of space between each.
Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top and cooked through.
Remove the biscuits from the oven and let them cool slightly on a wire rack. Serve warm with a drizzle of honey if desired.
Nutrition Facts
Calories |
2421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.0 g | 186% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 269 mg | 90% | |
| Sodium | 2638 mg | 115% | |
| Total Carbohydrate | 252.6 g | 92% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 46.5 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 245 mg | 19% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1022 mg | 22% | |
*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.
