Fall cries out for pumpkin recipes, and this pumpkin buttermilk biscuit recipe offers the taste of fall in every bite. They are easy to bake. Serve with honey-orange butter and it’s the perfect meal.
Pumpkin recipes offer a taste of the season with added benefits: they tend to be slightly higher in fiber and nutrients than other recipes. These buttermilk biscuits are light, flavorful, and perfect for a fall meal.
Pumpkin Recipes – Buttermilk Biscuits
Last night, after a busy day of church, food shopping, gardening chores and visits with neighbors, a simple fall supper was in order. If I open a can of soup for dinner, I try to add to the meal with some homemade bread, biscuits, or side dishes.
This pumpkin recipe came originally from the Cooking Light 2004 cookbook, but I had amended it slightly to add a bit more flavor and tone down the side butter which we found too sweet.
The Biscuits: Pumpkin and Buttermilk for Flavor
The main biscuit recipe calls for pumpkin. I use canned pumpkin, but you can cut up and use a Halloween pumpkin as long as you have not treated it to prevent rotting. Treated pumpkins should not be cooked.
To cook a pumpkin, preheat the oven to 300 degrees. Cut the pumpkin into pieces. I save the seeds to roast later. Discard what we call the pumpkin guts – the sticky stuff near the seeds.
Add the cut pieces of pumpkin to a roasting pan with water up to about 1/4 of an inch or slightly higher in the bottom and roast for an hour. That should bake the pumpkin flesh to a tender consistency. Cut away the rind, and puree, mash or enjoy rest in pumpkin recipes like this one.
Don’t Have a Biscuit Cutter? Use a Glass
If you don’t have a biscuit cutter, you have two options. One option is to find a drinking glass with a diameter approximately the size of the biscuits. Dip the rim in flour, then use it as a cutter to shape your biscuits.
I actually prefer scooping up a bit of flour, rubbing my palms with it, and making a ball of biscuit dough. Next, I put the ball of dough on the coated pan and gently pat it into a circle with my palms. I used both methods to form the biscuits and my husband preferred the slightly lumpier hand-molded ones to the ones I cut into circles. They also rose higher and seemed fluffier.
Our fall supper last night consisted of lentil soup with these pumpkin buttermilk biscuits on the side. It was a great ending to a wonderful fall weekend.
Soup for Supper Recipes and Ideas
Here are some of my favorite fall soup recipes that go GREAT with these biscuits:
- Easy & Delicious Fall Butternut Squash Soup Recipe
- Vegan Creamy Cauliflower Soup
- Four Ingredient Potato Leek Soup – Dairy Free and No Cream!
Pumpkin Buttermilk Biscuit Recipe
Ingredients
Method
- Preheat the oven to 450 degrees. Lightly flour a breadboard.
- In a large bowl, mix the dry ingredients – flour, sugar, baking powder, salt, cinnamon, nutmeg, baking soda, baking powder.
- Using a pastry blender or two knives, cut 1/2 stick (quarter of a cup) of butter into the dry ingredients until it resembles coarse meal.
- Mix pumpkin puree and buttermilk, then add it to batter mix. Stir it by hand until well mixed.
- Spray cooking spray lightly onto baking sheets.
- Flour your bread board and hands. Turn the dough onto floured surface and knead for a minute, then pat into a layer about 1/4 to 1/2 inch thick.
- Using a biscuit cutter, glass or your hands, shape it into 12 biscuits. Place each biscuit slightly apart onto a cookie sheet sprayed with cooking spray.
- Bake for 10-12 minutes until golden. Cool at room temperature and serve warm with honey butter.
- To make the honey butter, soften the remaining butter and mash in the honey. Serve on the side.
