Description
These soft and tender Pumpkin Biscuits are a perfect treat for fall, combining the warm flavors of pumpkin with a hint of brown sugar sweetness. Made with simple pantry ingredients and baked to golden perfection, they are excellent served warm with a brush of melted butter on top.
Ingredients
Units
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 & Butter
- 9 tablespoons (1 stick + 1 tablespoon) unsalted butter, divided
- 3/4 cup unsweetened pumpkin puree
- 1/3 cup buttermilk
Instructions
- Preheat and Prepare: Preheat your oven to 425 degrees F (220 degrees C). Prepare a baking sheet by spraying it with nonstick spray or lining it with a Silpat mat to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, brown sugar, baking powder, salt, and baking soda until well combined.
- Cut in Butter: Cut in 1/2 cup (8 tablespoons) of the unsalted butter to the dry mixture using a pastry blender or two knives until the mixture resembles coarse crumbs with some pea-sized pieces.
- Add Wet Ingredients: In a small bowl, stir together the pumpkin puree and buttermilk. Add this mixture to the crumbly dry ingredients and stir just until moistened, being careful not to overmix.
- Knead Dough: Turn the dough onto a lightly floured surface and knead it gently 8 to 10 times, adding small amounts of flour as needed to keep the dough from sticking. Do not overwork the dough to maintain tenderness.
- Shape Biscuits: Pat or roll the dough out to a 1-inch thickness. Use a floured 2-inch biscuit cutter to cut out biscuits. Place the biscuits 1 inch apart on the prepared baking sheet.
- Bake: Bake the biscuits in the preheated oven for 18 to 22 minutes or until they are puffed and golden brown on top.
- Finish and Serve: While the biscuits bake, melt the remaining 1 tablespoon of butter. As soon as the biscuits come out of the oven, brush them with the melted butter to add flavor and moisture. Serve warm for best taste.
Notes
- Be careful not to overmix the dough to keep the biscuits light and fluffy.
- The buttermilk adds tenderness and subtle tang, but you can substitute it with regular milk plus 1 teaspoon lemon juice if needed.
- Ensure the butter is cold when cutting it into the flour for better flaky texture.
- The biscuits are best enjoyed fresh but can be stored in an airtight container for 2 days and reheated briefly before serving.
- For extra flavor, consider adding a pinch of cinnamon or nutmeg to the dry ingredients.
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
