Pumpkin Biscuits Recipe

If you’re craving a warm, cozy treat that feels like fall wrapped up in a bite, I’ve got the ultimate game-changer for you: this Pumpkin Biscuits Recipe. Trust me—these are not your average biscuits. They’re tender, buttery, with just the right touch of pumpkin sweetness that makes every mouthful pure comfort. When I first tried this recipe, I was hooked instantly, and my family keeps asking me to make them again and again. Stick around—I’ll walk you through everything you need to know to nail these gorgeous biscuits every single time!

this Recipe

Ingredients You’ll Need

Each ingredient comes together to create just the right texture and flavor. Plus, I’ll share neat little tips about each one, so you’ll feel super confident choosing what to use.

• All-purpose flour: The base of your biscuits, it gives structure while staying nice and tender.
• Brown sugar: Adds warm sweetness and just a hint of molasses flavor.
• Baking powder: The leavening agent that helps your biscuits rise and get fluffy.
• Salt: Balances all the sweetness and enhances the other flavors.
• Baking soda: Works with the acid in the buttermilk for extra tenderness and lift.
• Unsalted butter: I like to use cold butter to get those flaky layers; plus, you’ll brush some melted butter on top for that golden finish.
• Unsweetened pumpkin puree: Make sure it’s plain pumpkin, not pie filling—this keeps the flavor clean and versatile.
• Buttermilk: Adds tang and activates the baking soda, giving these biscuits a light, fluffy crumb.

Variations

I love how versatile this Pumpkin Biscuits Recipe is, and I encourage you to make it your own, whether that means dialing up the spice, going savory, or making it fit your dietary needs.

• Spiced Up: Adding a teaspoon of pumpkin pie spice or cinnamon takes these biscuits to the next level in cozy flavor—you’ll love how warm they smell while baking.
• Cheesy Pumpkin Biscuits: Mixing in shredded sharp cheddar gives a delicious savory twist my family and I adore for brunch.
• Gluten-Free: Try a gluten-free flour blend designed for baking; just make sure it has xanthan gum to keep the texture right.
• Dairy-Free: Swap the butter and buttermilk for coconut oil and a dairy-free milk mixed with a splash of lemon juice or vinegar as a buttermilk alternative.

How to Make Pumpkin Biscuits Recipe

Step 1: Get Your Oven and Prep Ready

Start by preheating your oven to 425°F (220°C) so it’s nice and hot when your biscuits go in—this high temp is key to that perfect golden rise and crust. Also, spray your baking sheet with nonstick spray or line it with a Silpat mat to keep those biscuits from sticking when they’re baking and you’ll thank yourself later when they slide off effortlessly!

Step 2: Mix Dry Ingredients and Cut in Butter

In a large bowl, whisk together your flour, brown sugar, baking powder, salt, and baking soda. Here’s the trick I discovered: keep your butter cold, and use a pastry cutter or two forks to cut it into your dry mix until it looks like coarse crumbs. This step creates those flaky layers that make each bite heavenly.

Step 3: Combine Pumpkin and Buttermilk

In a small separate bowl, stir together the pumpkin puree and buttermilk until smooth. Then add this mixture to your dry ingredients and gently stir just until everything is moistened. The pumpkin keeps your dough soft and flavorful—don’t overmix here; you want a tender crumb!

Step 4: Knead and Shape the Dough

Turn the dough out onto a lightly floured surface. I usually sprinkle a bit of flour on top and gently knead 8 to 10 times—this helps bring it together without making it tough. Then pat or roll it into a 1-inch thick rectangle. Use a floured 2-inch biscuit cutter to cut out your biscuits; you’ll find that pressing straight down (without twisting) helps the biscuits rise evenly. Arrange them 1 inch apart on your baking sheet.

Step 5: Bake and Finish with Butter

Bake your pumpkin biscuits for 18 to 22 minutes until they’re golden brown and smell amazing. The first time I baked these, I was impatient—waiting is hard, but worth it! When they’re done, melt the remaining tablespoon of butter and brush it over the tops while the biscuits are still warm. This extra buttery finish gives them that irresistible shine and flavor.

How to Serve Pumpkin Biscuits Recipe

Garnishes

I love topping these warm pumpkin biscuits with a pat of honey butter or even a smear of homemade pumpkin butter for an extra special touch. For everyday eats, a spoonful of creamy butter does the trick beautifully—simple and classic, letting the biscuit shine.

Side Dishes

These biscuits pair wonderfully with a rich bowl of chili, a steaming pot of soup, or even alongside scrambled eggs and sausage for a cozy breakfast. I often serve them with roasted veggies during fall dinners, and they soak up gravies and sauces perfectly.

Creative Ways to Present

For holidays or brunches, I like arranging pumpkin biscuits in a circle on a platter and placing a small bowl of cinnamon honey butter in the center—it’s a gorgeous presentation that invites everyone to dig in. You can even use mini biscuit cutters to create bite-sized versions perfect for appetizers.

Make Ahead and Storage

Storing Leftovers

If you end up with leftovers (which is rare in my house), store them in an airtight container at room temperature for up to two days. I wrap mine in foil or beeswax wraps to keep them moist and fresh without refrigeration.

Freezing

I’ve frozen these biscuits successfully by wrapping each cooled biscuit tightly in plastic wrap and then placing them in a freezer bag. They keep beautifully for up to three months. When I want a quick treat, I just pop frozen biscuits into the oven.

Reheating

The best way I’ve found to reheat leftover or frozen pumpkin biscuits is in a 350°F oven for about 10 minutes, wrapped in foil to retain moisture. Avoid microwaving if you want to keep the crunchy golden crust, but in a pinch, 20 seconds on high can bring them back to life.

FAQs

Final Thoughts

This Pumpkin Biscuits Recipe has become one of my all-time favorites for fall, but honestly, I make them year-round because they’re just that delicious. I love how easy they come together yet feel so comforting and special. If you want a biscuit recipe that’s straightforward but impressive—with a little cozy pumpkin magic—this one’s for you. I can’t wait for you to try it and hear how much you and your loved ones enjoy every buttery, fluffy bite.

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