Name: Pumpkin Biscuits Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all purpose flour; 2 Tablespoons granulated sugar; 1 Tablespoon baking powder; 2 teaspoons pumpkin pie spice; 1 teaspoon salt; 8 Tablespoons unsalted butter (very cold, preferably frozen); 1 cup pumpkin puree; 1/3 cup whole milk

Jump to Recipe

Introduction

These pumpkin biscuits are a delightful twist on a classic comfort food, bringing warm autumn flavors to your table. Soft, flaky, and lightly spiced, they are perfect for breakfast or as a side to your favorite meal.

A close-up view of a stack of thick golden-brown biscuits with a rough, crumbly texture. The biscuits show a slightly crispy edge with a soft, fluffy inside visible in the stacking. Behind the stack, there is a white cup filled with dark liquid and a small white bowl of light yellow butter with a creamy texture. The setting includes a white marbled surface partially covered by a checkered orange and white cloth, with cinnamon sticks and a large pumpkin blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
2 teaspoons pumpkin pie spice
1 teaspoon salt
8 tablespoons unsalted butter (very cold)
1 cup pumpkin puree
1/3 cup whole milk

Instructions

Step 1: Preheat your oven to 425° F.
Step 2: In a large mixing bowl, combine the flour, baking powder, salt, sugar, and pumpkin pie spice. Mix well to blend the dry ingredients evenly.
Step 3: Add the very cold, grated butter to the dry mixture. Use frozen butter if possible to keep it cold.
Step 4: Mix just until the dough begins to come together. It’s okay if some flour is still visible; this will be incorporated as you work the dough.
Step 5: Transfer the dough to a lightly floured surface. Gently pat it into a flat rectangle, adding flour as needed to prevent sticking. Fold the rectangle into thirds by bringing both sides toward the center, then press it flat again. Repeat this folding process three more times.
Step 6: Pat the dough into one final rectangle about 3/4 to 1 inch thick. Using a 2 to 3 inch biscuit cutter dipped in flour, cut out 6 to 12 biscuits depending on your desired size and thickness.
Step 7: Place the biscuits on a rimmed baking sheet lined with parchment paper. Position them close to the edges and close together so they touch slightly; this helps them rise well.
Step 8: Bake for 13 to 15 minutes until the biscuits are golden brown on top. Remove from oven and let cool slightly before serving.

Tips & Variations

Use very cold or frozen butter to create flakier layers in your biscuits.
For extra sweetness, brush the tops with melted butter and sprinkle a little sugar before baking.
Substitute half the all-purpose flour with whole wheat flour for a nuttier flavor and heartier texture.
Add a handful of chopped pecans or walnuts to the dough for a crunchy twist.

Storage

Store leftover pumpkin biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly in plastic wrap and placed in a freezer bag for up to 2 months. Reheat frozen biscuits in a 350° F oven for 10-15 minutes until warmed through and slightly crisp.

How to Serve

A close-up image of a golden brown biscuit split into two halves on a wooden surface with a white marbled texture. The top biscuit half is spread with a thick layer of creamy, pale yellow butter. Behind the biscuit, there is a stack of more biscuits on a wooden board. To the left, a small white pitcher filled with dark syrup sits beside cinnamon sticks and an orange-and-white checkered cloth. In the background, a whole orange pumpkin and a small white bowl with butter are partially visible. The scene feels warm and cozy, with soft natural lighting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is a convenient option. Just make sure it’s pure pumpkin and not pumpkin pie filling.

Can I make these biscuits dairy-free?

You can substitute the butter with a dairy-free alternative and use a plant-based milk such as almond or oat milk. The texture might vary slightly but will still be tasty.