When you’re pumpkin obsessed (you know what I’m talking about) you want pumpkin flavored everything – morning, noon and night! Every fall, I go pumpkin crazy and can’t get enough of it. I added a touch of fall to our breakfast routine with these delicious Pumpkin Buttermilk Biscuits. They’re super fluffy and perfect with honey butter or apple butter if you’re feeling feeling the flavors of the season. However you enjoy them, they’re certainly irresistible.
I’m a southern mama and I had to learn the art of homemade biscuits. Biscuits are pretty simple to make, but there’s definitely a technique to them. I married a southern gentlemen who loves his morning biscuits and bacon. Every weekend I’m baking my 3-ingredient buttermilk biscuits – except for fall. That’s when we switch to these Pumpkin Buttermilk Biscuits or my Sweet Potato Pecan Biscuits.
Once you understand the technique of making fluffy and buttery biscuits, you’ll love making them. It’s just about making the dough the right consistency. For instance, you want to use cold butter – that’s just one of the things that makes all the difference. Adding pumpkin doesn’t make it more challenging. It just adds the flavor we all love.
Looking for more great breakfast or brunch recipes? Here are some seasonal favorites for fall:
How To Make Pumpkin Buttermilk Biscuits
When you make biscuits, you’ll want to invest in a biscuit cutter set. This is the easiest way to cut biscuits from your dough and get the nice round shape with cut edges. Secondly, I like to use baking sheets with silicone baking mats. You don’t have to use any non-stick cooking spray and it cuts down on greasy bottoms. If you don’t have any of those, parchment paper is a great substitute. Both of those will also help keep the biscuits from sticking.
What To Serve With Pumpkin Buttermilk Biscuits
I’m all about the toppings when it comes to biscuits. If you’re serving brunch to a crowd, make a topping bar. Make a beautiful display table with a spread of toppings to pick from. I love the biscuits with apple butter or apple jelly. Honey butter is also a great option, along with cinnamon butter. If you’re a traditionalist, you can’t go wrong with regular honey.
How To Keep Your Pumpkin Buttermilk Biscuits Fresh
After your biscuits have baked and cooled, store them in an airtight food storage container. They should be completely cooled. You can also keep them in a freezer bag. I keep them whole until I’m ready to enjoy them again. If you want to heat them again, just put them in the microwave for 10-15 seconds on high. They’re good to enjoy for 5-7 days.
Can You Freeze Pumpkin Biscuits?
Yes! You can definitely freeze the biscuits after they’ve baked and cooled. Store them in a freezer bag to protect them from freezer burn. I would not freeze the dough. Let the biscuits thaw on the counter for several hours before enjoying again.
Easy Recipe Substitutions To Make
If you don’t have buttermilk, you can try these easy buttermilk substitutions when you’re in a pinch. You can use whole wheat flour instead of all-purpose if you prefer. If you don’t own a biscuit cutter, you can use the rim of a glass as a substitute. It’s a bit harder to work with, but can be used if you don’t have a cutter.
What You’ll Need From The Grocery Store:
- All-Purpose Flour
- Light Brown Sugar
- Baking Powder
- Baking Soda
- Canned Pumpkin
Step-By-Step Directions To Make Pumpkin Buttermilk Biscuits
In a large bowl, combine the flour, brown sugar, baking powder, salt and baking soda. Cut in 1/2 cup cold butter until mixture resembles coarse crumbs.
Combine pumpkin and buttermilk; stir into crumb mixture just into moistened.
Turn onto a lightly floured surface; knead 8-10 times. Pat or roll into 1-inch thickness. Cut with a floured 2 1/2-inch biscuit cutter. Place the biscuits 1 inch apart on a prepared baking sheet.
Bake at 425º for 18-21 minutes or until golden brown. Melt the remaining butter and brush over biscuits using a pastry brush. Serve warm.
- 1 3/4 Cup All-Purpose Flour
- 1/4 Cup Light Brown Sugar, Packed
- 2 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Baking Soda
- 1/2 Cup Cold Butter + 1 1/2 Teaspoon Butter
- 3/4 Cup Canned Pumpkin
- 1/3 Cup Buttermilk
- In a large bowl, combine the flour, brown sugar, baking powder, salt and baking soda. Cut in 1/2 cup cold butter until mixture resembles coarse crumbs.
- Combine pumpkin and buttermilk; stir into crumb mixture just into moistened.
- Turn onto a lightly floured surface; knead 8-10 times. Pat or roll into 1-inch thickness. Cut with a floured 2 1/2-inch biscuit cutter. Place the biscuits 1 inch apart on a prepared baking sheet.
- Bake at 425º for 18-21 minutes or until golden brown. Melt the remaining butter and brush over biscuits using a pastry brush. Serve warm.
Store leftover biscuits in an airtight food storage container.
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Amount Per Serving: Calories: 323Total Fat: 17gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 44mgSodium: 591mgCarbohydrates: 39gFiber: 2gSugar: 9gProtein: 5g
**Nutrition is calculated by a third party. Actual values may vary.