Delicious Pumpkin Biscuits Recipe
Introduction
These pumpkin biscuits are a delightful fall treat with a tender crumb and subtle pumpkin flavor. Perfect for breakfast or as a side with soups and stews, they are easy to make with simple pantry ingredients.
Ingredients
- 2 cups flour
- 1 cup pumpkin purée
- 1/2 cup butter, cold
- 1/2 cup milk
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
Instructions
- Step 1: Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined.
- Step 2: Cut the cold butter into small pieces and use a pastry cutter or your fingers to work it into the flour mixture until it resembles coarse crumbs.
- Step 3: Stir in the pumpkin purée and milk until the dough just comes together. Avoid overmixing to keep the biscuits tender.
- Step 4: Turn the dough out onto a floured surface and gently pat it into a 1-inch thick rectangle. Use a biscuit cutter or glass to cut out biscuits.
- Step 5: Place the biscuits on a baking sheet lined with parchment paper and bake for 12–15 minutes, or until they are golden brown on top.
- Step 6: Remove from the oven and let cool slightly before serving warm with butter or honey.
Tips & Variations
- For a sweeter biscuit, increase sugar to 1/4 cup or brush the tops with honey after baking.
- Try adding warm spices like cinnamon, nutmeg, or ginger to complement the pumpkin flavor.
- Use buttermilk instead of regular milk for a richer taste and fluffier texture.
- Leftover biscuits are great toasted and served with jam or cream cheese.
Storage
Store any leftover pumpkin biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly for up to 1 month. Reheat in a warm oven or toaster oven to maintain their flakiness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin purée?
Yes, canned pumpkin purée works perfectly and is the most convenient option for this recipe.
Can I make these biscuits dairy-free?
Absolutely. Substitute the butter with a plant-based margarine and use a dairy-free milk alternative like almond or oat milk.
PrintDelicious Pumpkin Biscuits Recipe
These Pumpkin Biscuits are a delightful twist on traditional biscuits, incorporating pumpkin purée for added moisture, flavor, and a hint of natural sweetness. Perfect as a comforting side or a seasonal treat, these biscuits are tender, flaky, and ideal for autumn mornings or festive gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8–10 biscuits 1x
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons sugar
Wet Ingredients
- 1 cup pumpkin purée (canned or fresh)
- 1/2 cup cold unsalted butter, cut into small pieces
- 1/4 cup milk (whole or 2%)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined, ensuring even distribution of leavening agents and seasoning.
- Cut in Butter: Add the cold, cubed butter to the dry mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the texture resembles coarse crumbs, with pea-sized bits of butter visible to ensure flakiness.
- Add Pumpkin and Milk: Pour in the pumpkin purée and milk. Gently stir with a fork or spatula until the dough comes together, being careful not to overmix, which can result in tough biscuits.
- Shape and Bake: Turn the dough out onto a lightly floured surface and gently knead it a few times. Pat or roll into a 1-inch thick rectangle. Use a biscuit cutter or glass to cut into rounds and place them on an ungreased baking sheet. Bake in a preheated oven at 425°F (220°C) for 12-15 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Notes
- Use cold butter to achieve flaky biscuits.
- Do not overwork the dough to keep biscuits tender.
- For a richer flavor, substitute milk with buttermilk.
- Fresh pumpkin purée can be used if available—ensure it is well strained to avoid excess moisture.
- Biscuits are best served warm.
Keywords: pumpkin biscuits, fall biscuits, pumpkin purée recipes, easy biscuits, baking with pumpkin
