And we’re back with the pumpkin extravaganza ! Say hello to these wonderfully flaky pumpkin buttermilk biscuits 😁.
I usually do drop biscuits because they’re just easier but something about this season has me in a serious baking mood. Rolling these out and folding them up just a few times results in the fluffiest, flakiest, most buttery pumpkin buttermilk biscuits that it’s totally worth it. Look at how tall they get ⬇!
Right?? SO GOOD! Once I popped them out of the oven I brushed them with a little softened butter, drizzle them with some honey, and sprinkled them with ground cinnamon to top it all off…HEAVEN!
Also, these are super easy I swear. The additions:
A little pumpkin pie spice, half the usual amount of buttermilk replaced with pumpkin puree, and a dash of brown sugar.
That’s it! Told you they were easy 😉. Recipe coming up below!Print
These fluffy, buttery, flaky pumpkin biscuits brushed with butter and drizzled with honey are perfect alongside any autumn dinner!
- 2 1/4 cups all purpose, unbleached flour
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 1 teaspoon golden brown sugar
- 1/2 teaspoon pumpkin pie spice
- 8 tablespoons unsalted butter, chilled and cut into cubes
- 1/2 cup pumpkin puree
- 1/2 cup buttermilk, well-shaken
- Softened butter and honey for garnish
- Preheat oven to 450˚F. Prepare a baking sheet with parchment paper or a silpat.
- In a large mixing bowl, combine flour, baking soda, baking powder, brown sugar, pumpkin pie spice, and sea salt until mixed.
- Add the cubed butter, and using either a pastry blender, two forks or a food processor, cut the butter into the mixture until it resembles coarse crumbs.
- In a small bowl, whisk together pumpkin puree and buttermilk until smooth. Pour into flour mixture and stir until just combined into a crumbly ball.
- Turn dough out onto a lightly floured surface. Gently roll out dough into a rectangular shape about ½ inch thick, being careful not to roll the edges too thin.
- Fold the dough crosswise into thirds (similar to folding a letter to fit in an envelope or a three page brochure), and gently roll out dough into the same rectangular ½ inch thick shape. Repeat this process 2-3 more times, again being careful not to roll the edges too much or the layers will seal.*
- Cut dough into rounds with a 2 or 3-inch cookie cutter (you can also use the top of a drinking glass if you don’t have a cutter!). Place on prepared baking sheet. Chill for 15-20 minutes prior to baking to let butter cool back down so your biscuits rise and to allow the gluten do de-activate so they don’t shrink!
- Bake for 15 minutes, until golden.
- Cool on a wire rack for 5 minutes. Brush with butter and drizzle with honey. Serve warm for best taste!
The more you do this folding process, the more layers of butter there will be, resulting in a flakier biscuit!