It’s pumpkin season! If you love biscuits, then you will love these pumpkin buttermilk biscuits flavored with pumpkin spice, pumpkin puree, and a touch of sweetness. Drizzle with butter and a touch of maple syrup or honey or simply enjoy as is, because they’re that good.
I love pumpkin and if you do too, then you need to add these pumpkin buttermilk biscuits into your life. They’re delicious, easy to make, and you can enjoy one in about a half an hour. It’s a quick fix to your pumpkin craving.
The truth about flakiness
I’m going to be honest and state right away that I don’t consider these to be flaky. If you scan the internet for pumpkin biscuits, you’ll see flaky in the title or description. I’m not going to state that at all because it's not true.
Why? Because these pumpkin buttermilk biscuits have a lot of moisture from the pumpkin puree. If you want flaky biscuits, check out my light and flaky baking powder biscuits.
Jump to:
Does that mean that there aren’t layers? No, there are layers, but I’m still not going to state they are flaky. They are delicious though! And, yes, when you pull them apart, there will be layers.
My pumpkin buttermilk biscuits are crisp on the outside, but when you pull them apart, you’ll find them to be somewhat moist and tender. Also, these have a touch of brown sugar and lots of pumpkin spice that everyone loves.
About the pumpkin spice
I figure if I’m going to flavor with pumpkin spice, I’m going to add a good amount and not just ½ teaspoon. We are looking for bold flavors here. Every bite is filled with flavor.
These are super easy to put together too. Just mix the dry ingredients in a bowl, cut in the butter, mix the wet ingredients in a two cup measure, then combine.
No need for extra bowls and more dishes. Why not use the measuring cup that you need anyways to measure out the milk? Just add in the pumpkin puree and mix it right in there. Then pour it in. It’s a win win.
I like to add a touch of cornstarch to make them tender. A little brown sugar just makes them taste delicious.
If you don’t have buttermilk, you can make your own. I never buy buttermilk because I only use a little bit and it’s so easy to make. If you are going to make it, make it your first step so it has a chance to thicken.
I don’t use a roller when making biscuits. I like to gather the dough together and then press it down with my hands. You might want to remove your bling so it doesn’t get all nasty.
The trick to making biscuits is to create layers. I simply press down the dough into ½-inch thickness. I use my scraper to slice the rectangle into 3 or 4 sections and stack them on top of each other. Press the dough down again to ½-inch thickness, and repeat slicing and stacking twice more. This process creates layers.
Sprinkle some flour over your surface and the top of the dough to make this process easier. Don’t add too much flour though, only enough to maneuver the dough.
Square or round pumpkin buttermilk biscuits?
Sometimes I like my biscuits round, sometimes I like them square. I’ll be honest and tell you I lean more towards the square for a few reasons.
One, squares are easier to cut. You don’t have to gather scraps and pat down to cut the round shape. Overworking the dough can result in tough biscuits.
Two, I always have my knife handy. When slicing, just slice down and up. Do NOT slide the knife across the dough because you will seal the edges and they won’t rise correctly.
Same thing goes if you are using a round biscuit cutter. Do NOT press down and twist the cutter. Again, that seals the edges. It drives me bonkers when I watch videos of people making biscuits and they twist the cutter. No no no no no.
Three, sometimes I’ve found that a round biscuit cutter isn’t available where a knife is always available. I guess I already stated that above.
Could you use a round glass? Yes, you can. Just make sure the edge of the glass is thin enough to create a clean cut. A thick rimmed glass is just going to be a hassle. I don’t have to explain why, right?
I usually cut eight biscuits but you can make six large ones or ten smaller ones. Just add or subtract a few minutes to the baking time.
If you want a nice shine to the pumpkin buttermilk biscuits, brush with melted butter when you remove them from the oven.
One last note, it doesn’t have to be pumpkin season to make and enjoy these. Who makes these rules anyways? Make them when YOU want them. Enjoy and remember….
Life is too short for mediocre food.
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QUICK EASY PUMPKIN BUTTERMILK BISCUITS
PRINT RECIPE PIN RECIPE SAVE RECIPEIngredients
- 2 ¼ cups (293 g) flour
- 2 tablespoons (20 g) cornstarch
- 2 tablespoons (26 g) brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt Diamond Crystal
- 1 tablespoon pumpkin spice
- ½ cup (113 g) unsalted butter cold and diced
- ½ cup (122 g) pumpkin puree
- ½ cup (120 ml) buttermilk See NOTES
Instructions
- If you're making your buttermilk, make it now. See NOTES.
- Preheat oven 425℉.
- Line a baking sheet with parchment.
- In a large bowl, mix the flour, cornstarch, brown sugar, baking powder, baking soda, salt, and pumpkin spice.
- Cut in butter using a fork or pastry cutter until small chunks of butter are incorporated throughout. You can also use your hands and squeeze and flatten the butter cubes. If you do this, do it quickly because the warmth of your hands starts to soften and warm the butter.
- In a 2-cup measure, mix together the buttermilk and pumpkin puree. Add it to the dry ingredients and mix with a fork until it’s just combined. I press down when I mix to incorporate the flour.
- Turn out onto a lightly floured surface and gather together.
- Pat down the dough to ½-inch thickness and form a rough rectangle. Patting down the dough rather than rolling is easier on the dough.
- Slice the rectangle into 3 or 4 sections and stack them on top of each other. I use a scraper to do this. Press down again to ½-inch thickness, and repeat slicing and stacking twice more to create layers.
- Making these square-shaped requires no re-rolling or overworking dough which could result in tough biscuits. Use a knife or scraper to slice straight down. Do not slide the knife or scraper across the dough or you will seal the biscuit and prevent a proper rise. If you prefer round biscuits, use a 2-inch round biscuit cutter, press straight down and back up. Do not twist or you will seal the biscuit.
- Transfer the biscuits onto the baking sheet. Refrigerate or freeze the dough for 15 minutes prior to baking.
- Bake for 18 - 22 minutes. Let cool. Serve with butter and honey or maple syrup, if desired.
Notes
Nutritional Information
I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.
Did you make this recipe? Let me know!