There’s nothing quite like the warm, comforting smell of freshly baked biscuits, especially when they’re given a seasonal twist. This Pumpkin Biscuits Recipe brings together the cozy flavors of pumpkin with the light, fluffy texture of classic biscuits, resulting in a treat that’s perfect for breakfast, snacks, or even alongside dinner. Each bite offers a tender crumb with just the right hint of sweetness and autumnal charm, making this recipe a delightful way to celebrate the flavors of fall or enjoy pumpkin’s rich goodness any time of year.
Ingredients You’ll Need
This Pumpkin Biscuits Recipe relies on a handful of simple, pantry-friendly ingredients that come together to create magic. Each element plays its part: the flour and baking powder build the biscuit’s fluffy structure, the butter adds tender flakiness, while the pumpkin puree gives moisture and vibrant color. Sweetness and seasoning balance it all perfectly, making these biscuits irresistibly good.
- Bob’s Red Mill all-purpose flour: Provides the perfect foundation for light, fluffy biscuits with great structure.
- Baking powder: Acts as a natural leavening agent to help the biscuits rise beautifully.
- Granulated sugar: Adds a subtle sweetness that complements the pumpkin’s earthiness.
- Salt: Enhances all the other flavors, making every bite satisfying.
- Cold unsalted butter: Grated into the flour, it creates tender layers and flakiness when baked.
- Pumpkin puree: Moisturizes the dough while giving a lovely autumnal flavor and warm color.
- Milk (preferably whole milk): Binds the dough together and adds richness for soft, tender biscuits.
How to Make Pumpkin Biscuits Recipe
Step 1: Prepare Your Oven and Ingredients
Start by preheating your oven to 450 degrees Fahrenheit and lining a baking sheet with parchment paper or a baking mat. Getting your oven nice and hot is essential for biscuits that rise quickly and develop a golden crust. Meanwhile, gather your ingredients so everything is ready to go when you start mixing.
Step 2: Combine Dry Ingredients
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt. This dry mix lays the groundwork for fluffy biscuits with just the right balance of flavors. Make sure the baking powder is evenly distributed to ensure an even rise.
Step 3: Grate the Butter Into the Flour Mixture
Using the largest holes on a box grater, grate the cold butter directly into the flour mixture. This step is key for flaky biscuits — those small bits of cold butter create steam pockets as the biscuits bake, resulting in tender layers. Don’t worry if some chunks remain; just mix gently until the butter is coated with flour.
Step 4: Add Pumpkin and Milk
Make a well in the center of your flour and butter mixture, then add the pumpkin puree and milk. Gently stir until the dough just comes together. Be careful not to overmix; overworking the dough can make the biscuits tough instead of light and fluffy.
Step 5: Fold and Knead the Dough
Turn the dough onto a lightly floured surface and sprinkle a little flour on top. Fold the dough in half gently and press down, repeating this folding and pressing a few times with small additions of flour if needed. This mild kneading technique helps develop layers for fluffy biscuits without making the dough tough.
Step 6: Shape and Cut the Biscuits
Roll or pat the dough out until it’s about 1 to 1.5 inches thick. Use a 3-inch biscuit cutter to cut out rounds, gathering and rerolling scraps as necessary. This recipe yields about 12 perfectly sized biscuits, each ready to bake into golden perfection.
Step 7: Bake the Biscuits
Arrange the biscuit rounds on your prepared baking sheet, spacing them slightly apart. For an extra golden finish, brush the tops with a little milk. Pop them in the oven and bake for about 15 minutes until the tops are golden brown and the biscuits have risen beautifully. Serve them warm for the best experience.
How to Serve Pumpkin Biscuits Recipe
Garnishes
While these biscuits are delicious on their own, adding a touch of butter or a drizzle of honey enhances their flavor beautifully. For a seasonal twist, spread a bit of cinnamon-spiced cream cheese or pumpkin butter on top — it’s like autumn in every bite!
Side Dishes
Pair these pumpkin biscuits with hearty soups and stews, like butternut squash soup or chicken and wild rice stew, for a comforting meal. They also make a fantastic side to roasted turkey or ham during holiday feasts, absorbing all those delicious savory juices.
Creative Ways to Present
Get creative by turning these biscuits into mini sandwiches with fillings like turkey and cranberry sauce or brie and fig jam. You can also slice them horizontally and use them as the base for pumpkin biscuit shortcakes, layered with whipped cream and spiced fruit compote for a dessert that surprises and delights.
Make Ahead and Storage
Storing Leftovers
Leftover pumpkin biscuits can be stored in an airtight container at room temperature for up to two days. To keep them soft, add a slice of bread inside the container, which helps maintain moisture.
Freezing
These biscuits freeze beautifully! Place cooled biscuits in a freezer-safe bag or container, separating layers with parchment paper. Freeze for up to 2 months. When ready, thaw overnight in the fridge for best results.
Reheating
Reheat biscuits in a warm oven at 350 degrees Fahrenheit for 5 to 7 minutes to revive their freshness and flakiness. You can also microwave them for about 20 seconds but be aware the texture may soften slightly this way.
FAQs
Can I use canned pumpkin or fresh pumpkin puree for this Pumpkin Biscuits Recipe?
Absolutely! Canned pumpkin puree is convenient and consistent, but if you prefer fresh, homemade pumpkin puree works just as well. Just make sure it’s well strained so the dough doesn’t become too wet.
Can I substitute the all-purpose flour with whole wheat flour?
You can, but keep in mind whole wheat flour will make the biscuits denser and give them a nuttier flavor. For a lighter result, try a blend of half whole wheat and half all-purpose flour.
Is it necessary to grate the butter, or can I just cut it into small cubes?
Grating cold butter helps distribute it evenly throughout the dough and creates tender, flaky layers. If you don’t have a grater, finely chopping the butter into small cubes and chilling it briefly before mixing can work too.
What is the best way to achieve fluffy biscuits with this Pumpkin Biscuits Recipe?
Keep your butter cold, don’t overmix the dough, and follow the folding step to create layers. Also, a hot oven ensures the biscuits rise quickly and develop that lovely golden crust.
Can I add spices like cinnamon or nutmeg to this recipe?
Definitely! Adding a teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients pairs beautifully with the pumpkin flavor and adds a lovely hint of warmth without overwhelming the biscuits.
Final Thoughts
This Pumpkin Biscuits Recipe is truly a joy to make and even more delightful to eat. Its simplicity, combined with comforting flavors and satisfying textures, makes it one of those recipes you’ll want to keep returning to year-round. Whether you’re enjoying them fresh from the oven or incorporating them into creative meals, these biscuits promise to brighten your table and your day. Give this recipe a try and watch how it quickly becomes a favorite in your kitchen.
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Pumpkin Biscuits Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 biscuits
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Biscuits are fluffy, tender, and mildly sweetened with pumpkin puree for a delightful fall twist on a classic biscuit. Perfect for breakfast or as a side, they are easy to prepare and baked to golden perfection.
Ingredients
Dry Ingredients
- 2 cups Bob’s Red Mill all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 1 teaspoon salt
Wet Ingredients
- 6 tablespoons cold unsalted butter
- 1 cup pumpkin puree
- 1/3 cup milk (preferably whole milk)
Instructions
- Preheat Oven: Preheat the oven to 450 degrees F and line a baking sheet with parchment paper or a baking mat to prevent sticking.
- Mix Dry Ingredients: In a medium mixing bowl, combine the all-purpose flour, baking powder, granulated sugar, and salt. Stir well to blend all the dry ingredients.
- Grate Butter: Using the largest holes on a box grater, grate the cold unsalted butter directly into the flour mixture, ensuring even distribution.
- Incorporate Butter: Use a fork or small spoon to gently stir the grated butter into the flour mixture. It’s ok to have some chunks of butter remaining as long as they are coated in flour for flaky texture.
- Add Wet Ingredients: Create a well in the center of the flour mixture, then add the pumpkin puree and milk.
- Combine Dough: Gently stir the mixture until just coming together — avoid overmixing to keep the biscuits tender.
- Fold and Knead Dough: Turn the dough out onto a lightly floured surface and sprinkle the top with a little extra flour. Fold the dough in half, press down gently, and repeat this folding and pressing several times, adding flour as needed. This helps develop fluffy layers.
- Roll Dough: Using a rolling pin or your hands, gently roll or pat the dough to a thickness of about 1 to 1.5 inches.
- Cut Biscuits: Use a 3-inch biscuit cutter to cut out rounds from the dough. Gather and reroll any scraps to make a total of 12 biscuits.
- Prepare for Baking: Place the cut biscuits onto the prepared baking sheet and brush the tops with a little extra milk to promote browning.
- Bake: Bake in the preheated oven for approximately 15 minutes, or until the biscuit tops turn golden brown.
- Serve: Remove from the oven and serve the biscuits warm for best flavor and texture.
Notes
- Use cold butter for flaky biscuits; keep it chilled until grating.
- Don’t overmix the dough to maintain a tender texture.
- Brushing biscuits with milk before baking enhances golden color.
- You can substitute pumpkin puree with sweet potato puree for a similar effect.
- Leftover biscuits can be reheated in the oven to restore freshness.
