Name: Pumpkin Biscuits Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 8
Cuisine: American
Ingredients: 2 cups flour; ¼ cup packed brown sugar; 2½ tsp baking powder; 1 tsp Cinnamon; ½ tsp salt; ¼ tsp nutmeg; ¼ tsp Baking Soda; ½ cup unsalted butter; ¼ cup buttermilk; ¾ cup canned pumpkin; 1 egg; 2 tbsp whole milk

This pumpkin biscuit recipe is an homage to the fall season in biscuit form. Infused with classic autumn spices and pumpkin, these biscuits are warm, fluffy, and delicious. They're perfect for a cozy breakfast or as a side dish for your dinner.

Photos of Pumpkin Biscuits Recipe

Most of the ingredients in this recipe are common pantry items. However, canned pumpkin might not be a staple in everyone's pantry outside of the fall season. When heading to the supermarket, make sure to pick up canned pumpkin and not pumpkin pie filling, as they are not the same. Buttermilk is another ingredient that may not be readily available, but it is essential in this recipe for the perfect, tender crumb.

Essential Ingredients for Pumpkin Biscuits

Flour: Flour forms the base of our biscuits, giving them structure.

Brown sugar: Adds a touch of sweetness to balance the savory and spice flavors.

Baking powder: Leavens the dough, helping the biscuits rise in the oven.

Cinnamon: A warm spice that pairs well with pumpkin.

Salt: Enhances all the other flavors.

Nutmeg: Another warm spice, nutmeg adds a complexity to the flavor profile.

Baking soda: Works with buttermilk to help leaven the biscuits, making them light and fluffy.

Unsalted butter: Adds richness and helps in creating a tender crumb.

Buttermilk: Adds acidity and moisture, which helps yield a soft and fluffy biscuit.

Canned pumpkin: The star of the show, canned pumpkin gives these biscuits their autumnal flavor and moist texture.

Egg: Helps bind the ingredients together.

Whole milk: Used in the egg wash for a golden, shiny top.

One reader, Dougy Gough says:

These pumpkin biscuits are a game-changer! The warm, comforting aroma filled my kitchen as they baked. The texture was perfect, and the flavor was a delightful blend of pumpkin and spices. They were a hit with my family and disappeared in no time. I'll definitely be making these again!

Dougy Gough

Essential Techniques for Making Pumpkin Biscuits Recipe

How to preheat oven: Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.

How to mix dry ingredients: In a food processor, combine the flour, brown sugar, baking powder, cinnamon, salt, nutmeg, and baking soda. Pulse until well combined.

How to incorporate butter: Add the unsalted butter to the dry ingredients in the food processor and pulse until the mixture resembles coarse crumbs.

How to mix wet ingredients: In a small bowl, mix the buttermilk and canned pumpkin until well combined.

How to combine wet and dry ingredients: Gently fold the pumpkin-buttermilk mixture into the dry ingredients until just combined.

How to shape the dough: On a floured surface, pat the dough to a 1-inch thickness. Cut into 8 biscuits using a 3-inch biscuit cutter or into squares.

How to brush with egg wash: Place the biscuits on the prepared baking sheet and brush lightly with a mixture of the egg and milk.

How to bake: Bake the biscuits for 18 to 20 minutes or until they are golden brown.

How To Make Pumpkin Biscuits

Preparation: 10 minutes

Cooking: 18 minutes

Total: 28 minutes

Serves:

Ingredients

2cupsflour
¼cuppacked brown sugar
2½tspbaking powder
1tspcinnamon
½tspsalt
¼tspnutmeg
¼tspbaking soda
½cupunsalted butter,frozen and diced
¼cupbuttermilk
¾cupcanned pumpkin
1egg,large
2tbspwhole milk

Instructions

Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
In your food processor, add the flour, brown sugar, baking powder, cinnamon, salt, nutmeg and baking soda.
Pulse until well combined.
Add in the butter and pulse until it resembles coarse crumbs.
Mix buttermilk and pumpkin in a small bowl.
Remove the mixture from the food processor and gently fold in the pumpkin buttermilk mixture.
Flour a clean surface and add dough to it, patting to a 1-inch thick.
Cut into 8 biscuits with a 3-inch biscuit cutter or cut into squares.
Add to the baking sheet and brush lightly with a mixture of the egg and milk.
Bake for 18 to 20 minutes.

Nutrition

Calories: 264.34kcal
Fat: 12.61g
Saturated Fat: 7.67g
Trans Fat: 0.47g
Monounsaturated Fat: 3.27g
Polyunsaturated Fat: 0.68g
Carbohydrates: 33.68g
Fiber: 1.70g
Sugar: 8.11g
Protein: 4.67g
Cholesterol: 51.18mg
Sodium: 218.68mg
Calcium: 145.16mg
Potassium: 118.95mg
Iron: 1.03mg
Vitamin A: 287.19µg
Vitamin C: 1.06mg

Crucial Technique Tip for Perfect Pumpkin Biscuits

When incorporating the butter into the dry ingredients, make sure it's cold. This will help create a flaky texture in your pumpkin biscuits. The butter will melt as the biscuits bake, creating pockets of air and resulting in a light, flaky biscuit. Also, when cutting the biscuits, try not to twist the cutter as this can seal the edges of the dough and prevent them from rising properly. Instead, press straight down and lift straight up.

Time-Saving Tips for Making Pumpkin Biscuits

Prep ahead: Prepare the dry ingredients the night before and store them in an airtight container. This will save time and make the baking process more efficient.

Use canned pumpkin: Opt for canned pumpkin instead of fresh pumpkin to save time on preparation and cooking. It's convenient and readily available for use in the recipe.

Quick cleanup: Clean as you go to minimize the mess and make the post-baking cleanup quicker and more manageable.

Efficient cutting: Use a sharp biscuit cutter to efficiently cut the dough into uniform shapes, saving time and ensuring even baking.

Time management: Plan your steps and multitask where possible to streamline the baking process and save time.

Substitute Ingredients For Pumpkin Biscuits Recipe

flour - Substitute with whole wheat flour: Whole wheat flour can add a nutty flavor and extra fiber to the biscuits, making them a bit heartier and healthier.
baking powder - Substitute with baking soda and cream of tartar: Baking soda and cream of tartar can be used as a substitute for baking powder. Use 1/4 teaspoon baking soda and 1/2 teaspoon cream of tartar for every 1 teaspoon of baking powder.
unsalted butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative to butter, adding a subtle coconut flavor to the biscuits.
buttermilk - Substitute with milk and lemon juice: Combine 3/4 cup milk with 1 tablespoon of lemon juice and let it sit for 5-10 minutes to create a buttermilk substitute.
canned pumpkin - Substitute with butternut squash puree: Butternut squash puree can be used as a substitute for canned pumpkin, offering a similar flavor and texture to the biscuits.
whole milk - Substitute with almond milk: Almond milk can be used as a dairy-free alternative to whole milk, adding a subtle nutty flavor to the biscuits.

How to Beautifully Present Pumpkin Biscuits

Elevate the plating: When presenting the pumpkin biscuits, focus on creating a visually appealing plate. Use clean lines and minimalistic plating to showcase the biscuits as the star of the dish.
Incorporate seasonal elements: Add a touch of seasonal flair by incorporating fall foliage or mini pumpkins as a garnish to bring a pop of color and a nod to the dish's main ingredient.
Utilize negative space: Embrace the concept of negative space on the plate to allow the pumpkin biscuits to stand out. This will create a sense of balance and elegance in the presentation.
Highlight the golden brown color: Showcase the beautiful golden brown color of the biscuits by placing them on a contrasting plate or against a backdrop that enhances their warm hue.
Add a touch of elegance with a drizzle: Elevate the presentation by delicately drizzling a cinnamon glaze over the biscuits, adding a touch of sophistication and flavor complexity to the dish.
Emphasize texture: Consider incorporating a crunchy element, such as candied pecans, to add texture and elevate the overall dining experience.
Balance flavors and colors: Introduce a complementary element, such as a dollop of whipped cream or a sprinkle of cinnamon, to balance the flavors and add a visual contrast to the plate.
Use high-quality serveware: Opt for elegant, high-quality serveware to present the pumpkin biscuits, enhancing the overall dining experience and signaling attention to detail.

Essential Tools for Making Pumpkin Biscuits

Food processor: A food processor is a versatile kitchen appliance that can be used for mixing, blending, and pureeing ingredients. It's great for making dough, chopping nuts, and creating smooth purees.
Baking sheet: A baking sheet, also known as a sheet pan, is a flat, rectangular metal pan used for baking and cooking food in the oven. It's essential for making biscuits, cookies, and other baked goods.
Parchment paper: Parchment paper is a non-stick paper that is used to line baking sheets and pans. It prevents food from sticking to the pan and makes for easy cleanup.
Biscuit cutter: A biscuit cutter is a round or fluted metal tool used to cut out biscuits or cookies from dough. It helps create uniform shapes and sizes for baked goods.
Mixing bowl: A mixing bowl is a deep bowl used for mixing and combining ingredients. It's essential for preparing the biscuit dough and can come in various sizes.
Pastry brush: A pastry brush is a kitchen tool with bristles used to spread butter, egg wash, or glazes onto pastries and baked goods. It's handy for adding a golden finish to biscuits before baking.
Oven: An oven is a kitchen appliance used for baking and cooking food by surrounding it with dry heat. It's necessary for baking the pumpkin biscuits to perfection.

Storing and Freezing Pumpkin Biscuits: A Guide

Allow the pumpkin biscuits to cool completely on a wire rack before storing or freezing.
To store, place the cooled biscuits in an airtight container or resealable plastic bag. They will keep at room temperature for up to 3 days or in the refrigerator for up to 1 week.
For longer storage, freeze the biscuits:
- Wrap each biscuit individually in plastic wrap or aluminum foil.
- Place the wrapped biscuits in a freezer-safe container or resealable plastic bag, removing as much air as possible.
- Label the container or bag with the date and contents.
- Freeze for up to 3 months.
To reheat frozen biscuits:
- Remove the desired number of biscuits from the freezer and let them thaw at room temperature for about 30 minutes.
- Preheat your oven to 350°F (175°C).
- Place the thawed biscuits on a baking sheet and bake for 5-7 minutes, or until heated through.
- Alternatively, you can microwave individual biscuits on high power for 15-20 seconds, or until warm.
Enjoy your reheated pumpkin biscuits plain, or serve them with a dollop of butter, honey, or your favorite jam or spread.

How To Reheat Leftover Pumpkin Biscuits

To reheat leftover pumpkin biscuits, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet lined with parchment paper and cover them loosely with aluminum foil. Bake for 10-12 minutes, or until they are heated through and have regained their crispy exterior. The foil will help prevent the biscuits from drying out or burning.
Another option is to use a microwave. Place the biscuits on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 20-30 seconds, or until they are heated through. The damp paper towel will help keep the biscuits moist and prevent them from becoming tough or rubbery.
For a crispy exterior and a soft interior, try using a toaster oven. Cut the pumpkin biscuits in half and place them cut-side up on the toaster oven rack. Toast for 2-3 minutes, or until they are heated through and slightly crispy on the edges.
If you have an air fryer, you can also use it to reheat your leftover biscuits. Preheat the air fryer to 350°F (175°C) and place the biscuits in the basket, making sure they are not touching each other. Air fry for 3-4 minutes, or until they are heated through and crispy on the outside.
For a quick and easy method, you can also reheat the pumpkin biscuits in a skillet on the stovetop. Melt a small amount of butter in the skillet over medium heat. Place the biscuits in the skillet and cover with a lid. Heat for 2-3 minutes on each side, or until they are heated through and slightly crispy on the outside.

Interesting Fact About Pumpkin Biscuits

The pumpkin biscuits recipe is a delightful way to incorporate pumpkin into your baking. These biscuits are a perfect addition to any fall meal and can be enjoyed as a snack or with a warm cup of tea. They are a great way to use up any leftover canned pumpkin and are a delicious treat for the whole family.

Is Making Pumpkin Biscuits at Home Cost-Effective?

This pumpkin biscuits recipe is quite cost-effective for a household. The main ingredients, such as flour, brown sugar, and canned pumpkin, are affordable and commonly found in most kitchens. The addition of cinnamon and nutmeg enhances the flavor without significantly increasing the cost. With an approximate cost of $8-$10 for a batch of 8 biscuits, this recipe offers a budget-friendly option for a family of four. The warm, aromatic flavors and the delightful texture of these biscuits earn them a solid 8/10 rating.

Are Pumpkin Biscuits Healthy or Unhealthy?

The pumpkin biscuits recipe, while delicious, leans more towards the unhealthy side due to several factors:

The recipe uses all-purpose flour, which is refined and lacks fiber and nutrients compared to whole grain alternatives.
Brown sugar and butter contribute to the high calorie and fat content of the biscuits.
The recipe does not include any additional nutritious ingredients, such as nuts or seeds, which could provide healthy fats and proteins.

However, the inclusion of pumpkin does offer some benefits, as it is a good source of vitamin A, which supports eye health and immune function. The spices used, such as cinnamon and nutmeg, also have anti-inflammatory properties.

To make this recipe healthier, consider the following modifications:

Replace half of the all-purpose flour with whole wheat flour or oat flour to increase the fiber content and provide additional nutrients.
Reduce the amount of brown sugar by half and experiment with natural sweeteners like honey or maple syrup.
Use Greek yogurt or mashed avocado as a partial substitute for butter to reduce the saturated fat content while maintaining moisture.
Incorporate chopped nuts, such as pecans or walnuts, or seeds like pumpkin seeds to add healthy fats, protein, and texture to the biscuits.
Serve the biscuits with a dollop of Greek yogurt and a drizzle of honey for a balanced and satisfying treat.

Editor's Opinion on This Pumpkin Biscuits Recipe

The pumpkin biscuits recipe is a delightful combination of warm spices and rich pumpkin flavor. The use of buttermilk and butter creates a tender and flaky texture, while the brown sugar adds a subtle sweetness. The incorporation of cinnamon and nutmeg provides a comforting aroma and taste. The biscuits are easy to prepare and make a perfect addition to any fall meal or holiday gathering. The recipe's simplicity and delicious outcome make it a standout choice for those seeking a seasonal twist on a classic biscuit.

Enhance Your Pumpkin Biscuits Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of roasted garlic, perfect for pairing with the savory pumpkin biscuits.

Honey Glazed Carrots: Sweet and tender honey glazed carrots, adding a touch of sweetness to balance out the flavors of the pumpkin biscuits.

Balsamic Roasted Brussels Sprouts: Crispy and caramelized balsamic roasted Brussels sprouts, providing a delicious contrast to the soft and fluffy pumpkin biscuits.

Delicious Alternatives to Pumpkin Biscuits Recipe

Roasted Vegetable Quinoa Salad: This hearty salad is packed with roasted vegetables and protein-rich quinoa, making it a satisfying and nutritious meal.

Balsamic Glazed Salmon: This flavorful salmon dish is coated in a sweet and tangy balsamic glaze, perfect for a quick and easy weeknight dinner.

Mango Coconut Chia Pudding: Indulge in this creamy and tropical dessert that combines the sweetness of mango with the richness of coconut, all in a healthy chia seed pudding.

Perfect Main Courses and Desserts to Pair with Pumpkin Biscuits

Main Courses:

Chicken Alfredo: Indulge in a creamy and comforting pasta dish that combines tender chicken with a rich and flavorful alfredo sauce. This classic Italian favorite is sure to satisfy your cravings for a hearty and satisfying meal.

Beef Stir Fry: Experience the perfect balance of savory and sweet flavors in this quick and easy stir fry. Tender strips of beef are stir-fried with an assortment of colorful vegetables, creating a delicious and nutritious dish that is perfect for any occasion.

Desserts:

Chocolate Mousse: Indulge in a rich and creamy chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder for an elegant and decadent dessert experience.

Apple Crisp: Savor the warm and comforting flavors of baked apples, cinnamon, and oats in a delicious apple crisp, served with a scoop of vanilla ice cream for a delightful sweet treat.

Why trust this Pumpkin Biscuits Recipe:

This recipe guarantees a delightful experience with its perfect balance of pumpkin and warm spices. The use of buttermilk ensures a tender texture, while the addition of brown sugar adds a hint of sweetness. The incorporation of canned pumpkin promises a rich and earthy flavor, elevating the overall taste. With precise measurements and clear instructions, this recipe ensures a successful outcome, making it a trustworthy choice for anyone seeking a delicious biscuit experience.

Share your thoughts on this pumpkin biscuits recipe in the Recipe Sharing forum and let us know if you have any tips or variations to make them even better!

FAQ:

Can I use fresh pumpkin instead of canned pumpkin?

Yes, you can use fresh pumpkin. Simply roast or steam the pumpkin until it's soft, then mash it up and use it in the recipe in place of canned pumpkin.

Can I substitute the buttermilk with regular milk?

Yes, you can substitute buttermilk with regular milk. To make a buttermilk substitute, add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then add enough milk to make 1 cup. Let it sit for 5 minutes before using.

Can I freeze the unbaked biscuits for later use?

Yes, you can freeze the unbaked biscuits. After cutting the dough into biscuits, place them on a baking sheet and freeze until solid. Then transfer them to a freezer bag or airtight container. When ready to bake, simply place the frozen biscuits on a baking sheet and bake as directed, adding a few extra minutes to the baking time.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can use whole wheat flour, but the texture and flavor of the biscuits will be slightly different. Whole wheat flour tends to make baked goods denser, so you may want to use a mix of whole wheat and all-purpose flour for best results.

Can I make these biscuits ahead of time?

Yes, you can make the biscuit dough ahead of time and refrigerate it for up to 2 days. Simply wrap the dough tightly in plastic wrap and store it in the refrigerator. When ready to bake, proceed with cutting the biscuits and baking as directed.