Spicy Butternut Squash or Pumpkin Biscuits with Pecans
Warm up your kitchen with these irresistibly fluffy Spicy Butternut Squash or Pumpkin Biscuits with Pecans! Perfect for fall or any cozy occasion, these biscuits combine the natural sweetness of butternut squash or pumpkin puree with a bold kick of ground cinnamon, nutmeg, and a hint of cayenne pepper. The toasted pecans add a delightful crunch, while the buttermilk ensures a tender, melt-in-your-mouth texture. These golden-brown biscuits come together in just 35 minutes and are the ideal side for hearty soups, festive spreads, or as a stand-alone treat. For extra indulgence, brush with melted butter right out of the oven or serve with a drizzle of honey. Packed with warm spices and seasonal ingredients, these biscuits are a must-try for anyone craving a balance of sweet, savory, and spicy flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon cayenne pepper
- 0.5 cup unsalted butter (cold and cubed)
- 0.75 cup butternut squash puree or pumpkin puree
- 0.25 cup buttermilk
- 2 tablespoons light brown sugar
- 0.5 cup chopped pecans (toasted)
- 2 tablespoons melted butter (optional, for brushing)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cayenne pepper.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
In a separate smaller bowl, whisk together the butternut squash or pumpkin puree, buttermilk, and brown sugar until smooth.
Add the wet ingredients to the dry ingredients and mix gently until just combined. Avoid overmixing. The dough will be slightly sticky.
Fold in the toasted chopped pecans until evenly distributed.
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch-thick rectangle. Avoid overworking the dough.
Using a floured biscuit cutter or the rim of a glass, cut out biscuits and place them on the prepared baking sheet, spacing them about 1 inch apart.
Gather scraps gently, reshape, and cut out additional biscuits until all dough is used.
Optional: Brush the tops of the biscuits lightly with melted butter for a golden finish.
Bake in the preheated oven for 12-15 minutes, or until the biscuits are puffed and the tops are golden brown.
Remove from the oven, let cool slightly, and serve warm. These biscuits are best enjoyed fresh, with butter or a drizzle of honey.
Nutrition Facts
Calories |
2563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.5 g | 211% | |
| Saturated Fat | 80.7 g | 404% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 2372 mg | 103% | |
| Total Carbohydrate | 249.4 g | 91% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 34.7 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 292 mg | 22% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1167 mg | 25% | |
*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.
