Add some variety to the Thanksgiving bread basket with these savory pumpkin biscuits! This flaky flavored biscuit recipe is freezer friendly, so prep ahead and bake just before your meal!
I can’t believe Thanksgiving is already next week! That means Christmas is just around the corner and then it’s a brand new year, with brand new adventures. It never ceases to amaze me how quickly this time of year goes. We are all enjoying our ice cream and pool time, then pumpkin season arrives and the year just disappears! Almost as fast as these biscuits.
See what I did there? 😀
Before we get to biscuits, I’d like to take a moment to say “thank you” right now since I think my next post won’t be until after Thanksgiving (hooray leftovers!). Thank you for reading this blog, thank you for supporting my little cottage bakery business, and thank you for joining me on this beautiful adventure.
I am blessed every day because of the wonderful people I’ve met, the experiences I’ve had, and the new friends who have entered my life. You’re wonderful! Let’s cook and eat and learn together for a long time to come!
Now on to the pumpkin biscuits! I’ve been holding out on sharing this recipe for a year. One whole year where it sat, neglected, as a lonely word file in the Goodie Godmother recipe folder waiting to see if it would become a seasonal menu item, a blog post, or just a recipe in my collection.
Sometime last spring, I realized that this was meant for a fall blog post. Biscuits are best fresh out of the oven, with the tiniest smear of butter or honey anyway. And second, it’s a lovely simple recipe that is too good not to share.
If you feel like browning the butter would be too much right now, that’s okay! I have made these savory pumpkin biscuits with regular cold butter and they still taste good. If you have the time, brown the butter. Make extra for chocolate chip cookies. If not, don’t stress.
What I like about these biscuits is that they have a nice blend of flavor. The pumpkin blends beautifully with the nuttiness of the browned butter and just a hint of spice at the end. They would make a beautiful addition to the bread basket at a holiday meal!
- 2⅓ cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 1.5 teaspoons salt
- 1/2 tsp nutmeg
- 2 tablespoons packed brown sugar
- 6 tablespoons cold browned butter
- 1 cup pumpkin puree
- ⅓ cup buttermilk
- Heat oven to 400°F.
- Line a baking sheet with parchment paper or a silicone mat.
- In a food processor, combine the flour, baking powder, soda, salt, nutmeg, and brown sugar. Pulse a few times to blend thoroughly.
- If you do this by hand, stir all ingredients together to make sure they are blended thoroughly.
- Cut the butter in small pieces and lay on the flour mixture. Pulse about 5 or 6 times, until the butter is well incorporated. Or, work in with a pastry blender or fingers. Don’t over-blend. The butter should look like pea-sized chunks.
- In a small bowl, combine the pumpkin puree and buttermilk.
- In a large bowl, combine the dry ingredients and pumpkin mixture, mixing just until moistened.
- Turn out onto a lightly floured surface and knead 3 or 4 times, just until the dough is smooth. Pat out into a circle about ½- to ¾-inch thick and cut out with biscuit cutters or round cookie cutters. See notes.
- Arrange on the prepared baking sheet. Bake for 11 to 16 minutes, until the bottoms are browned. Cooking time will vary depending on the size of cutter used.
- To help your biscuits rise as high as possible, don't twist the cutter when you cut them out. A straight up and down motion is best. If you twist, you "seal" the edges and they won't give you that gorgeous flaky layered look.