And we're back with the pumpkin extravaganza ! Say hello to these wonderfully flaky pumpkin buttermilk biscuits ๐.
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 โฌ!
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 ๐. Recipe coming up below!
Pumpkin Buttermilk Biscuits
- Total Time: 30 minutes
- Yield: 8-10 biscuits 1x
Description
These fluffy, buttery, flaky pumpkin biscuits brushed with butter and drizzled with honey are perfect alongside any autumn dinner!
Ingredients
- 2 ยผ cups all purpose, unbleached flour
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 1 teaspoon golden brown sugar
- ยฝ teaspoon pumpkin pie spice
- 8 tablespoons unsalted butter, chilled and cut into cubes
- ยฝ cup pumpkin puree
- ยฝ cup buttermilk, well-shaken
- Softened butter and honey for garnish
Get Recipe Ingredients
Instructions
- Preheat oven to 450หF. Prepare a baking sheet with parchment paper or a silpat.
- In a large mixing bowl, combine flour, 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 ยฝ 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 ยฝ 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!
Notes
The more you do this folding process, the more layers of butter there will be, resulting in a flakier biscuit!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
Mary Ryan says
Baking soda amount not listed in the ingredients but part of instructions.
Aberdeen says
Oops, fixed it thank you!
Evelyn says
Looking for something to use up buttermilk (I like to drink lowfat buttermilk, but ended up with some full fat and didn't like it for drinking...) and found this recipe. I will likely try a batch with the flavors you have listed, but wanted something savory so added rosemary, garlic and black pepper instead of the sweet spices. Going to have the biscuits with ham and either sharp cheddar, provolone or gruyere. Maybe tuck in some jalapeno slices ๐