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Pumpkin Buttermilk Biscuits with butter and honey on white parchment paper

Pumpkin Buttermilk Biscuits

  • Author: Aberdeen
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • 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!


Scale

Ingredients

  • 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

Instructions

  1. Preheat oven to 450˚F. Prepare a baking sheet with parchment paper or a silpat.
  2. In a large mixing bowl, combine flour, baking soda, baking powder, brown sugar, pumpkin pie spice, and sea salt until mixed.
  3. 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.
  4. 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.
  5. 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.
  6. 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.*
  7. 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!
  8. Bake for 15 minutes, until golden.
  9. 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!