These quick and simple pumpkin biscuits are perfect for fall! Pumpkin puree, plenty of butter and a little bit of cinnamon create the perfect flaky, satisfying pumpkin biscuit recipe for breakfast or brunch. Vegetarian.
I think it’s time for a pumpkin recipe, don’t you?
The crazy summer heat we’ve had for the last few months has finally broken, and while I’m shedding some very real tears over the forced retirement of our little backyard garden patch (RIP TOMATOES), I’m kiiiiiiiind of pumped that I get to bake things again.
Turning on the oven in 100 degree heat is a bit of a no-no, so you can bet your biscuits (SEE WHAT I DID THERE) that I’m making up for lost time now that there’s a bit of a chill in the air and we won’t, y’know…melt.
But these biscuits, you guys – THESE BISCUITS might very well be my new favorites.
They’re just so delightfully FALL.
There’s just enough pumpkin and cinnamon here to fill the whole house with ALLLLLLLL the best baking smells without feeling like you’re eating an overly-sweet dessert biscuit. (Although…..DESSERT BISCUITS??? I think we might be onto something here).
These are great with a quick drizzle of honey, as part of a biscuit-y breakfast sandwich, or as the base for some brunch-tastic eggs benedict.
Also encouraged: eating them à la carte right off the baking sheet. There’s no judgment here.
Tasty pumpkin biscuits – perfect for fall!
- 2/3 cup pumpkin puree
- 3/4 cup milk
- 2 cups all-purpose flour
- 4 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/2 cup (1 stick) COLD unsalted butter, cut into small cubes
- Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper or a nonstick baking mat.
- In a small bowl or measuring cup, whisk together pumpkin puree and milk until you have a smooth mixture. Set aside.
- In a large bowl, stir together flour, baking powder, baking soda, salt, and cinnamon.
- Add cold cubed butter to flour mixture and cut it into the mix with your hands or a biscuit cutter until the mixture is coarse and resembles cornmeal. (If you’re unfamiliar with this process, you basically just quickly rub the butter into the flour with your hands until the mixture is coarse and the butter has been broken up into small pieces).
- Add milk and pumpkin mixture to flour and stir until everything is just combined. The dough shouldn’t be completely smooth – we want to keep lots of butter pieces in there so the biscuits will be nice and flaky.
- Turn biscuit dough out onto a floured surface. If the dough is too sticky, gently fold in a tablespoon or two of flour. I like to gently fold my dough over on itself several times, so I have lots of butter layers working for maximum flakiness.
- Roll or pat dough to about 2/3″ thickness and cut biscuit rounds with a 2″ biscuit cutter.
- Place biscuit rounds on your parchment-lined baking sheet and bake at 450 degrees Fahrenheit for 10-15 minutes until lightly browned. Serve immediately with butter and honey.
Water content can vary when you’re working with pumpkin puree – if your biscuit dough looks too dry, gently stir in a splash of milk. Too moist? Fold in another tablespoon or two of flour.
- Calories: 190