Ooh, friends, do I have a treat for you! You know that crisp, cool air that just *screams* fall? Well, aside from the leaves changing and the pumpkin spice everything, that also means it’s time for some serious baking! And what’s better than a warm, fluffy biscuit? Nothing, I tell you, nothing! So, today, I’m sharing my absolute favorite, go-to recipe: the most amazing *Pumpkin Biscuits* you’ll ever have. Seriously, these things are like little pillows of pumpkiny goodness, and they’re ridiculously easy to whip up. Trust me, I’ve been baking for years, and this recipe, well, it’s a winner! When the weather gets chilly, there’s nothing better than enjoying these with a hot cup of coffee.
Why You’ll Love These *Pumpkin Biscuits*
Okay, let me tell you why these *Pumpkin Biscuits* are the best things since, well, sliced bread!
- They’re unbelievably soft and fluffy. Seriously, they melt in your mouth!
- That pumpkin flavor? Perfection! Not too overpowering, just the right amount of fall spice.
- Seriously, they’re super easy to make! You can get these bad boys in the oven in under 30 minutes.
- Perfect for breakfast, brunch, or even a cozy afternoon snack.
Ingredients You’ll Need for *Pumpkin Biscuits*
Alright, so here’s what you’ll need to make these yummy *Pumpkin Biscuits*! Don’t worry, the list is short and sweet. Make sure you have:
- 2 cups of all-purpose flour, and really, measure it correctly!
- 1 tablespoon of baking powder – gotta get those biscuits to rise!
- 1 teaspoon of table salt, but if you’re feeling fancy, feel free to use sea salt.
- 1/2 teaspoon of baking soda – for extra fluff!
- 1/4 cup of super cold, unsalted butter, cubed. Make sure it’s cold, cold, cold!
- 1 cup of pumpkin puree, straight from the can is great!
- 1/2 cup of buttermilk – gives them that tangy flavor!
Step-by-Step Instructions: How to Make Perfect *Pumpkin Biscuits*
Alright, let’s get baking! Don’t you worry, friend, making these *Pumpkin Biscuits* is a breeze. Just follow these simple steps, and you’ll be enjoying warm, fluffy biscuits in no time. I’m telling you, even beginner bakers can totally nail these! Ready? Let’s go!
Preparing the Dough for Your *Pumpkin Biscuits*
First things first, preheat your oven to 400°F (200°C). Then, in a big ol’ bowl, whisk together your flour, baking powder, salt, and baking soda. Make sure everything’s all mixed up nicely! Next, toss in those cold butter cubes. Now, here’s where it gets fun: use a pastry blender (or your fingers, if you don’t have one – I often just use my fingers!) to cut the butter into the flour until it looks like coarse crumbs. See? Not hard at all! Then, in a separate bowl, stir together the pumpkin puree and buttermilk. Now, and this is important: add the wet ingredients to the dry ingredients, and stir *just until* they’re combined. Don’t overmix! You want those biscuits to be tender, not tough!
Baking Your Delicious *Pumpkin Biscuits* to Perfection
Okay, time to get these bad boys baked! Drop spoonfuls of the dough onto a baking sheet. You can make ’em any size you like! Pop that baking sheet in the preheated oven and bake for 15-20 minutes. Keep an eye on them! You want them golden brown on top. See? Easy peasy! To know if they are done, I usually take a peak at the tops. If the tops are golden brown, and the biscuits have risen nicely, they should be perfect. And then, the best part? Serve them warm. Oh, my gosh, with some butter and honey? Heaven!
Tips for Success: Making the Best *Pumpkin Biscuits* Every Time
Alright, let’s talk pro tips! Because, trust me, I’ve had my share of biscuit fails (we’ve all been there, right?). The key to perfect *Pumpkin Biscuits*? The temperature of your ingredients! Make sure that butter and buttermilk are cold. This helps the biscuits stay light and fluffy.
Now, for the mixing: don’t overwork the dough! I know, it’s tempting to keep stirring, but resist the urge! Overmixing develops the gluten, and your biscuits will be tough.
I always like to have a little fun with mine. Adding a tiny pinch of cinnamon to the dry ingredients is a simple way of making a delightful flavor. It’s really all about technique and a little love. And, hey, don’t be afraid to experiment! That’s how I discovered my favorite add-ins: a sprinkle of nutmeg and a generous drizzle of honey on top! Yum!
Variations to Try with Your *Pumpkin Biscuits*
Okay, so that *Pumpkin Biscuits* recipe is fantastic as-is, BUT, let’s get creative! Wanna jazz ’em up a bit? My favorite thing is to add some extra spices! A dash of cinnamon, a pinch of nutmeg, or even a teeny tiny bit of cloves? Ooh, it’s good stuff! If you like things a little sweeter, add a tablespoon or two of sugar to the dry ingredients. You can even stir in some chocolate chips or dried cranberries for a festive touch! Get those creative juices flowin’!
Serving Suggestions: What to Serve with *Pumpkin Biscuits*
Okay, you’ve baked these amazing *Pumpkin Biscuits* – now what?! Well, you’ve got options, my friend! Honestly, they’re delicious all on their own, but let’s talk about taking these bad boys to the next level.
I like a generous slather of good, old-fashioned butter. Or maybe some sweet, homemade jam? Oh, yes! Honey drizzled all over? Don’t even get me started! Honestly, I also love to whip up some maple butter or even some sausage gravy if you are feeling extra fancy! Whatever you choose, you’re in for a treat!
Storage and Reheating Instructions for *Pumpkin Biscuits*
Okay, so, you baked a batch of these amazing *Pumpkin Biscuits*, but you didn’t eat them all in one go? No worries! These yummy treats store super well. Just pop ’em in an airtight container or a zip-top bag, and they’ll be good at room temperature for a couple of days. Want to make them last longer, you say? You can totally freeze those babies! And, if you are freezing them, make sure to add a layer of plastic wrap!
To reheat, I like to put them in the oven for a few minutes to crisp them up. The microwave works in a pinch too, but watch out, they can get a little tough! It is honestly hard to go wrong.
Frequently Asked Questions About *Pumpkin Biscuits*
I know, I know, even though I’ve poured my heart into this recipe, you probably have a few questions! So, here are some of the most common ones I get asked about these incredible *Pumpkin Biscuits*! Don’t be shy, ask away!
Can I use canned pumpkin pie filling instead of pumpkin puree?
Oh honey, you *could*, but you really shouldn’t! Pumpkin pie filling has added sugar and spices, and that’ll mess with the balance of the recipe. Trust me: stick with plain pumpkin puree! You can always add those spices yourself (see the “Variations” section above!). It’s all about getting that perfect rise, and maintaining control over the final flavors!
My biscuit dough seems really sticky! What did I do wrong?
Don’t worry, it happens! Pumpkin Biscuits dough can be a little stickier than regular biscuit dough because of the pumpkin puree. Make sure you measured your flour correctly (scoop and level, not pack!), and try not to overmix! Also, the weather can affect the dough – if it’s hot and humid, pop that dough in the fridge for 15 minutes before dropping it onto the baking sheet. A little patience always helps!
Can I make these pumpkin biscuits ahead of time?
Absolutely! You can make the biscuit dough a day ahead and store it in the fridge. That way, all you have to do is drop the biscuits onto the baking sheet and bake them when you’re ready! I find this method the best when trying to prep for a brunch, breakfast, or special occasion. You can also bake the biscuits and store them in an airtight container for a few days – just reheat them before serving!
Nutritional Information for *Pumpkin Biscuits*
Heads up, these *Pumpkin Biscuits* are delicious, but like anything baked, they’re best enjoyed in moderation! Keep in mind that the nutritional info is just an estimate, and it can totally change depending on the brands and ingredients you use. Just sayin’!
Print
Pumpkin Biscuits
- Total Time: 35 min
- Yield: 10 biscuits 1x
- Diet: Vegetarian
Description
These pumpkin biscuits are soft and flavorful.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup cold unsalted butter, cut into cubes
- 1 cup pumpkin puree
- 1/2 cup buttermilk
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, combine the pumpkin puree and buttermilk.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Drop spoonfuls of the dough onto a baking sheet.
- Bake for 15-20 minutes, or until golden brown.
- Serve warm.
Notes
- You can add spices like cinnamon or nutmeg to the dry ingredients for extra flavor.
- For a sweeter biscuit, add a tablespoon of sugar.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
Keywords: pumpkin biscuits, biscuit recipe, fall baking, pumpkin recipe