Go Back
pumpkin recipe

Pumpkin Buttermilk Biscuit Recipe

A buttermilk and pumpkin recipe that infuses flavors of fall into an easy biscuit dough.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 biscuits
Ingredients Method

Ingredients
  

  • 2 cups white flour
  • 3 tablespoons white sugar
  • 2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 3/4 cup buttermillk use real buttermilk for best results
  • 1/2 cup pumpkin puree use canned or fresh pumpkin (not pumpkin pie filling)
  • spray cooking spray
  • 1/2 teaspoon Baking Soda
  • 1 stick cold butter Use 1/2 stick for the batter and reserve the rest for the side spread.
  • 1 teaspoon honey

Method
 

  1. Preheat the oven to 450 degrees. Lightly flour a breadboard.
  2. In a large bowl, mix the dry ingredients - flour, sugar, baking powder, salt, cinnamon, nutmeg, baking soda, baking powder.
  3. 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.
  4. Mix pumpkin puree and buttermilk, then add it to batter mix. Stir it by hand until well mixed.
  5. Spray cooking spray lightly onto baking sheets.
  6. 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.
  7. 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.
  8. Bake for 10-12 minutes until golden. Cool at room temperature and serve warm with honey butter.
  9. To make the honey butter, soften the remaining butter and mash in the honey. Serve on the side.