If you’ve been searching for that perfect cozy comfort food that combines fall flavors and tender, flaky goodness, look no further than this delightful Pumpkin Biscuits Recipe. These biscuits are soft, subtly spiced, and packed with the natural sweetness and moisture of pumpkin, making them an absolute treat to bake and share. Whether you’re serving them for breakfast, alongside a hearty soup, or as a snack with a smear of butter, these biscuits bring a warm hug to every bite and make the whole kitchen smell like autumn in the best way possible.
Ingredients You’ll Need
All the ingredients for this Pumpkin Biscuits Recipe are straightforward and easy to find, but each one plays a crucial role in crafting the perfect texture and flavor. From the tenderizing butter to the aromatic cinnamon, these essentials come together beautifully to create biscuits you’ll want to bake again and again.
- 2 cups all-purpose flour: Forms the base of the biscuits with just the right amount of structure.
- 1 tbsp baking powder: Helps the biscuits rise tall and fluffy.
- ½ tsp ground cinnamon: Adds a gentle warmth and subtle spice that complements the pumpkin.
- ½ tsp salt: Balances flavors and enhances the overall taste.
- ¼ cup cold butter, cubed: Creates a flaky texture by blending into small pockets within the dough.
- ½ cup canned pumpkin: Adds moisture, natural sweetness, and that lovely orange hue.
- ¼ cup milk: Binds the dough together while keeping it tender.
How to Make Pumpkin Biscuits Recipe
Step 1: Preheat Your Oven
Begin by setting your oven to 400°F (200°C). This high heat is essential because it helps the biscuits rise quickly and develop a beautiful golden crust on the outside while staying soft inside.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, cinnamon, and salt. This ensures that the leavening and seasoning are evenly distributed, so every biscuit has the perfect lift and flavor.
Step 3: Cut in the Butter
Add the cold, cubed butter to the dry mix. Using a pastry cutter or your fingers, work the butter into the flour until the texture looks like coarse crumbs. This step is what creates those flaky layers that make biscuits so irresistible.
Step 4: Combine Pumpkin and Milk
Stir in the canned pumpkin and milk until a soft dough forms. Be careful not to overmix; you want just enough moisture to bring the ingredients together without making the dough tough.
Step 5: Roll and Cut the Dough
Lightly flour a clean surface, then roll the dough out to about half an inch thick. Use a biscuit cutter or a glass to cut round shapes. Don’t toss those scraps! Simply re-roll and cut again to maximize your biscuit yield.
Step 6: Prepare for Baking
Place your biscuit rounds on a baking sheet lined with parchment paper to prevent sticking and ensure even baking.
Step 7: Bake Until Golden
Bake the biscuits in your preheated oven for 12 to 15 minutes, until they’re beautifully golden on top with a light crust that gives way to softness inside.
Step 8: Serve Warm and Enjoy
Once out of the oven, serve your pumpkin biscuits warm. They are incredible on their own or with a pat of butter, honey drizzle, or even a spoonful of whipped cream for a touch of decadence.
How to Serve Pumpkin Biscuits Recipe
Garnishes
Simple garnishes like a pat of butter melting on a warm biscuit or a drizzle of local honey can elevate the humble biscuit into something special. For a festive touch, a sprinkle of cinnamon sugar or a dollop of whipped cream pairs wonderfully.
Side Dishes
These pumpkin biscuits are incredibly versatile and work beautifully alongside savory soups, stews, or chili. They also pair fantastically with breakfast favorites like scrambled eggs or sausage for a hearty meal.
Creative Ways to Present
Try serving pumpkin biscuits as the base for mini sandwiches with cream cheese and smoked salmon or a sweet spread. Alternatively, turn them into little dessert sliders by slicing them and adding cinnamon-spiced apple butter or a smear of chocolate hazelnut spread.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover pumpkin biscuits to an airtight container. They’ll stay fresh at room temperature for up to two days, perfect for quick snacks or impromptu breakfasts.
Freezing
To keep your biscuits longer, freeze them in a single layer on a baking sheet first to prevent sticking, then store in a zip-top bag or airtight container. They freeze beautifully for up to three months and thaw quickly when you need a tasty bite.
Reheating
For warm, fresh-tasting biscuits after storage or freezing, wrap them in foil and heat in a 350°F oven for about 10 minutes. You can also microwave them for 15 to 20 seconds, though the oven method keeps them fluffier.
FAQs
Can I substitute fresh pumpkin for canned in this Pumpkin Biscuits Recipe?
Yes, you can use fresh pumpkin if you cook and puree it first until smooth. Just be sure to drain any excess moisture so the dough doesn’t get too wet.
What can I use instead of butter?
If you prefer, cold shortening or coconut oil can be used to achieve a flaky texture, but butter adds the best flavor for this Pumpkin Biscuits Recipe.
Are these biscuits sweet or savory?
These biscuits have a subtle sweetness from the pumpkin and cinnamon, making them versatile enough to enjoy with both sweet and savory accompaniments.
Can I add other spices?
Absolutely! Nutmeg, ginger, or cloves are wonderful additions that complement pumpkin well and add a bit more warmth and depth.
How do I know when the biscuits are fully baked?
They should have a golden-brown top and feel firm to the touch but still soft inside. Baking times can vary slightly, so keep an eye on that lovely color as your best indicator.
Final Thoughts
This Pumpkin Biscuits Recipe is one of those simple yet magical treats that feels like a warm hug on a plate. Perfect for sharing or indulging on your own, it brings the spirit of fall into your kitchen with ease and joy. Give this recipe a try and watch it become your next favorite go-to biscuit, guaranteed to brighten any meal or snack time.
Print
Pumpkin Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 biscuits
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These soft and fluffy Pumpkin Biscuits are a perfect seasonal treat, blending the warm flavors of pumpkin and cinnamon into a tender homemade biscuit. Ideal for breakfast or a cozy snack, they bake to a golden brown perfection, offering a slightly sweet and aromatic bite that pairs wonderfully with butter, honey, or whipped cream.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp ground cinnamon
- ½ tsp salt
Wet Ingredients
- ¼ cup cold butter, cubed
- ½ cup canned pumpkin
- ¼ cup milk
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s at the perfect temperature for baking the biscuits evenly.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt to combine all the dry ingredients uniformly.
- Incorporate Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs, creating flaky layers in the biscuits.
- Add Pumpkin and Milk: Stir in the canned pumpkin and milk gently until a soft dough forms. Be cautious not to overmix, which can make the biscuits tough.
- Shape Biscuits: On a lightly floured surface, roll out the dough to about ½ inch thickness. Use a biscuit cutter or a glass to cut out rounds. Gather and re-roll any scraps to cut out more biscuits.
- Prepare for Baking: Place the cut biscuits on a baking sheet lined with parchment paper, spacing them slightly apart to allow for rising.
- Bake Biscuits: Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top and cooked through.
- Serve: Remove from the oven and serve warm with butter, honey, or a dollop of whipped cream for a deliciously sweet complement.
Notes
- Use cold butter to create flaky layers in the biscuits.
- Do not overmix the dough to keep biscuits tender and light.
- For a dairy-free option, substitute milk with almond or oat milk.
- Biscuits are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- You can add a pinch of nutmeg or cloves for extra spice if desired.
