If you’re looking for a seasonal twist on a classic biscuit recipe, these Pumpkin Biscuits are a must-try. They’re buttery, flaky, and infused with the subtle sweetness and rich flavor of pumpkin. Whether served with butter, honey, or a drizzle of maple syrup, these biscuits are perfect for cozy fall mornings, Thanksgiving dinners, or just as a snack with a hot cup of tea.
Made with simple ingredients like pumpkin puree and Bob’s Red Mill all-purpose flour, this recipe comes together quickly and results in light, tender biscuits with a touch of autumn spice. Let’s dive into the step-by-step process of making these pumpkin-packed delights.
Ingredients:
- 2 cups Bob’s Red Mill all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 1 cup pumpkin puree (preferably homemade, but canned works too)
- ⅓ cup milk (whole milk is ideal, but any milk will do)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
2. Mix the Dry Ingredients:
- In a large mixing bowl, whisk together the Bob’s Red Mill all-purpose flour, baking powder, granulated sugar, and salt until well combined.
3. Cut in the Butter:
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter, fork, or your hands, work the butter into the flour until the mixture resembles coarse crumbs. It’s okay to have small pea-sized pieces of butter throughout, as this will create flaky layers in the biscuits.
- The key to light, flaky biscuits is to ensure the butter stays cold, so work quickly!
4. Add the Pumpkin and Milk:
- In a small bowl, mix together the pumpkin puree and milk.
- Make a well in the center of the dry ingredients and pour in the pumpkin-milk mixture. Using a spatula, gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix, as overworking the dough can make the biscuits tough.
5. Shape the Dough:
- Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle or rectangle.
- Using a biscuit cutter or the rim of a glass, cut out biscuits and place them onto the prepared baking sheet, leaving about 1 inch of space between each biscuit.
6. Bake the Biscuits:
- Place the biscuits in the preheated oven and bake for 12-15 minutes, or until the tops are golden brown and the biscuits are cooked through.
- Remove the biscuits from the oven and let them cool slightly on the baking sheet before transferring them to a wire rack.
Serving Suggestions:
- Sweet Option: Serve these pumpkin biscuits with a drizzle of honey, a smear of butter, or a spoonful of pumpkin butter for a cozy, autumnal treat.
- Savory Twist: These biscuits also pair well with savory dishes like chili, soups, or even alongside your Thanksgiving turkey.
- Top with Cinnamon Butter: Whip up some cinnamon butter by mixing softened butter with a dash of cinnamon and a little sugar, then spread over warm biscuits for a delightful combination.
Why You’ll Love These Pumpkin Biscuits:
- Easy to Make: With just a few simple ingredients, these biscuits come together quickly and easily, making them a great option for busy mornings or impromptu baking sessions.
- Seasonal Flavor: Pumpkin adds a warm, subtle sweetness to the biscuits that’s perfect for fall, without being overpowering.
- Perfect Texture: The cold butter in the dough creates flaky layers, while the pumpkin puree keeps the biscuits tender and moist.
- Versatile: These biscuits can be enjoyed sweet or savory, depending on what you serve them with. They’re great for breakfast, dinner, or dessert!
Tips for Success:
- Keep the Butter Cold: To get those flaky layers, it’s important that the butter stays cold. You can even chill the butter in the freezer for a few minutes before cutting it into the dough. If the butter gets too warm, the biscuits won’t be as flaky.
- Don’t Overmix: Once you add the pumpkin and milk to the dry ingredients, stir just until combined. Overworking the dough can lead to dense biscuits.
- Flour Your Biscuit Cutter: If you find that your biscuit cutter is sticking to the dough, lightly flour the cutter between cuts. This will help prevent sticking and ensure clean, even cuts.
- Chill the Dough Before Baking: If you want extra flaky biscuits, you can place the cut biscuits in the fridge or freezer for 10-15 minutes before baking. This helps the butter stay cold, which creates steam in the oven and results in flakier biscuits.
- Brush with Butter: For an extra indulgent touch, brush the tops of the baked biscuits with melted butter as soon as they come out of the oven.
Variations:
- Add Spices: For extra fall flavor, add 1 teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients.
- Cheesy Pumpkin Biscuits: If you’re looking for a savory version, try adding shredded cheddar cheese to the dough. The pumpkin and cheese pair surprisingly well together!
- Pumpkin and Herb Biscuits: For a more savory twist, add a tablespoon of fresh herbs like thyme or sage to the dough. This version pairs perfectly with soups or roasted meats.
These Pumpkin Biscuits are the perfect way to celebrate fall flavors in a quick and easy recipe. With the richness of pumpkin and the flakiness of classic biscuits, they strike the perfect balance between sweet and savory. Whether you’re enjoying them on a cozy weekend morning or serving them at a festive holiday gathering, these biscuits are sure to become a seasonal favorite.
Give them a try—you’ll be surprised at how quickly they disappear!