Buttermilk biscuits are a must when the holidays come around! Serve these pumpkin versions warm with some tasty cinnamon honey butter on the side! They make a great accompaniment to your turkey dinner!
Quick tips on how to make these pumpkin buttermilk biscuits
- Your butter should be cold. I prefer to grate the butter into the flour. This means less contact with the heat of your hands and a more even crumb texture.
- These buttermilk biscuits get baked at a high heat. Place them very close to each other on the baking tray to help them touch and rise upwards in the hot oven as they bake.
- Don’t over work the dough, just mix it gently with your hand until everything comes together.
- Skip the rolling pin. Mold the dough into a ball and gently flatten it with the palm of your hand to become level. The dough should be about 1 1/2 -2 inches high.
- Serve the biscuits warm covered with a clean towel and some cinnamon honey butter on the side.
FAQ’s about making these pumpkin buttermilk biscuits
Buttermilk biscuits need a chemical reaction to happen and make them rise. This is done between the buttermilk and the baking powder and baking soda. If these are old, then that may have been the reason for your biscuits not rising. Try and replace your baking powder and baking soda every six months as they’re inexpensive and worth it.
Yes, just mix 1 tbsp of lemon juice into 1 cup of whole milk and let stand for 15 minutes.
Yes, this means they can be more evenly distributed into the recipe.
They are best served fresh and warm, but can be stored in an airtight container for two days or frozen for up to one month.
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Pumpkin Buttermilk Biscuits
- 2 ½ cups all-purpose flour
- ½ tbsp baking soda
- 1 tbsp baking powder
- 1 tsp Kosher salt
- 1 ½ tsp cinnamon
- A pinch of nutmeg
- 1 tbsp plus 1 teaspoon sugar
- 6 tbsp unsalted butter
- ¾ cup buttermilk
- ½ cup canned pumpkin
- 2 tbsp cream or milk
- 1 tbsp sugar
For the cinnamon honey butter
- 6 tbsp butter at room temperature
- ½ tsp cinnamon
- 2 tbsp honey
- Preheat the oven to 450 degrees F. Line a baking tray with parchment paper and set aside.
- In a large bowl, add the flour, baking soda and powder, salt, cinnamon,nutmeg and sugar.
- Whisk to combine.
- Using a cheese grater, grate the butter into the flour mixture.
- Pour in the buttermilk and gently mix through with your hands or a wooden spoon until the dough just starts to come together.
- Add the pumpkin and mix through the dough.
- Dump the dough onto a floured work surface and gently pat until it’s about 1-1 1/2 inches thick.
- Using a 3 inch wide plain cookie cutter, cut out 8 biscuits.
- Place the biscuits onto the parchment paper, side by side touching together.
- Glaze each biscuit with a little milk and sprinkle sugar on top.
- Bake in the oven for 15 minutes.
- Combine all of the cinnamon butter ingredients in a bowl and mix until well combined.