These easy pumpkin biscuits are perfect for fall!
- 2/3 cup pumpkin purée
- 3/4 cup milk
- 320 grams all purpose flour (about 2 2/3 cups)
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 cup (1 stick) COLD unsalted butter, cut into small cubes
- Preheat oven to 450° Fahrenheit. Line a large baking sheet with parchment paper or a nonstick baking mat.
- In a small bowl or measuring cup, whisk together pumpkin purée 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. Use clean hands or a pastry cutter to cut the butter into the dry ingredients until the mixture is coarse, with small chunks of butter throughout. Work quickly so the butter stays cold!
- Pour the pumpkin mixture into your flour mixture. 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 lightly floured surface. Pat it into a disc about 2/3 inch thick, then fold the dough over on itself and pat into shape again. Repeat this process 2-3 times to create additional layers for maximum flakiness.
- Pat dough to about 2/3 inch thickness. Use a 2-inch biscuit cutter to cut the dough into rounds, then place the biscuit rounds on your lined baking sheet.
- Bake at 450° F for 10-15 minutes until lightly browned. Serve immediately with butter and honey.
If your biscuit dough feels too wet, add more flour. The liquid content of pumpkin purée can vary by brand (and by pumpkin!) so don’t be afraid to add a bit of extra flour if your dough looks a bit sticky. Measuring flour by volume (with cups) is also notoriously unreliable; it’s very easy to end up with too much or too little flour when using cup measurements. This is a forgiving dough, though! If it looks a bit sticky, just stir in more flour a Tablespoon at a time until it feels right. Too dry? Add a splash of milk to help it come together.
No biscuit cutter? Turn a drinking glass or small bowl upside down and use it to cut out your biscuit rounds, or pat the biscuit dough into a large square and cut it into thirds top-to-bottom and left-to-right to form 9 evenly-sized squares (see this in action on our herb biscuit recipe).
Additions and Substitutions. Use buttermilk in place of milk if you like. For vegan biscuits, use cold coconut oil and coconut milk (see our vegan biscuit recipe for more on this technique). Use butternut squash or sweet potato purée in place of pumpkin. Brush biscuits with melted butter before baking if you’d like a glossy finish. Add fresh chopped sage, thyme, or rosemary for a deeper savory flavor. Add an extra teaspoon of cinnamon or a teaspoon of pumpkin pie spice for more fall flavor.
The key to great biscuits is to work quickly and keep the ingredients as cold as you can. Touch the dough as little as possible and don’t let it sit out – you don’t want the butter to melt until the dough is IN the oven (that’s what gives you those amazing flaky layers!)
Use aluminum-free baking powder. Aluminum can lend a slightly bitter or metallic taste to baked goods, so we recommend using an aluminum-free baking powder for best results (we like this one from Bob’s Red Mill)! If you’re sensitive to the flavor of baking powder even with an aluminum-free brand, add a teaspoon of lemon juice or cream of tartar to the biscuit dough to neutralize some of the flavor.
Keywords: fall, autumn, baking