Orange you glad you’re making better biscuits?
Buttermilk biscuits are good. Buttermilk biscuits with pumpkin are even better. This easy buttermilk pumpkin biscuit recipe makes a gorgeous, seasonal treat.
Making the Best Buttermilk Pumpkin Biscuits
These buttermilk pumpkin biscuits can be made by hand with little more than a mixing bowl and your hands. The addition of pumpkin purée, molasses, and spice adds color and depth of seasonal flavor — without additional complication.
The key to making flaky, tender biscuits is to not over-mix the dough. If the dough looks smooth, then it has been over-mixed. Rather, the dough should be “shaggy,” to use a pastry term of art. Better to gather the clumps than overwork the dough to perfect smoothness.
Why use buttermilk for biscuits?
Buttermilk makes an excellent ingredient for both cooking and baking, for several reasons. Buttermilk adds a unique tang and moisture to recipes like cakes, biscuits, waffles, and savory dishes like salad dressing and fried chicken.
But buttermilk does more than add flavor; buttermilk is also a leavening agent. The acid in buttermilk reacts with the alkaline baking powder and baking soda. The reaction causes air bubbles to form, which in turn helps the dough rise.
Buttermilk Pumpkin Biscuits: Recipe Steps
To make this easy buttermilk pumpkin biscuit recipe, follow the same general method you’d use for plain buttermilk biscuits:
- Combine the dry ingredients in a bowl,
- Work the butter into the dry ingredients until crumbly,
- Add the liquid and mix until combined,
- Flatten into a 1″ high rectangle,
- Cut and bake until deep golden brown.
The pumpkin purée is whisked into the buttermilk as part of the liquid.
This simple pumpkin biscuit recipe — with just the right amount of cinnamon, molasses, and nutmeg for added fall flavor — makes fall and winter baking extra special.
Love this special fall buttermilk biscuit recipe? You’ll also like:
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- Cheddar Chile Skillet Cornbread
- How to Assemble a Fall Charcuterie Board
Buttermilk Pumpkin Biscuits
- 2 1/3 cups all-purpose flour, plus more for dusting
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons kosher salt (I use Diamond Crystal; other brands are probably saltier, so adjust down a bit)
- 1/8 teaspoon grated nutmeg
- 1/2 teaspoon cinnamon
- 1 stick (4 oz.) cold unsalted butter, diced
- 3/4 cup buttermilk, plus more to brush biscuits
- 3/4 cup pumpkin purée (I like Libby's brand)
- 1/4 cup molasses (I like Grandma's brand)
- Preheat the oven to 425°F.
- In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, salt, nutmeg, and cinnamon until well mixed.
- Using your hands or a pastry blender, cut the diced cold butter into the flour mixture until the mixture is crumbly. PRO TIP: Think of the texture as small pebbles in sand; don't overwork the butter into the dry ingredients.
- In a separate bowl, whisk together the buttermilk, pumpkin purée, and molasses until smooth.
- Make a well in the middle of the dry ingredients. Add the pumpkin buttermilk mixtures and use a wooden spoon or your fingers to mix the batter just until combined. The batter will be sticky.
- Dust the surface of a clean countertop with a bit of flour. Turn the biscuit dough on the counter and dust with flour. Pat the dough into a 1" thick rectangle.
- Cut the rectangle into 12 biscuits of roughly equal shape using either a round cutter or a knife to cut a simple 3 x 4 grid. Transfer the biscuits to a baking sheet, and space each biscuit 1" apart. Brush the tops lightly with buttermilk.
- Bake for 18 to 20 minutes, or until a rich golden brown. Serve warm with butter and honey.