As soon as these Pumpkin Buttermilk Biscuits started baking in the oven, I knew It really was time for fall. Some might say September is way too early to be talking pumpkin but if you could have smelled these biscuits, minds would be changed forever.
For me, the American biscuit is exactly how a Scottish scone is. Soft and buttery tasting with no baking powder aftertaste, easy to slice in half and fill with some bright yellow butter and strawberry jam. I adapted this recipe from a previous breakfast biscuit posted last year. The base recipe is the same but leaves lots of room for tweaking, especially with spices. The pumpkin simply made these biscuits even more moist than they usually are. I’d say skip the bread rolls this Thanksgiving dinner and make these instead.
I made some easy pumpkin butter to go along with the biscuits. Spread the spiced butter on some warm biscuits and you’ll send me emails of thanks, proclaiming these might be the best biscuits you’ve ever tasted. Seriously!
Try making a double batch and make some leftover turkey breakfast biscuits after Thanksgiving! Make them open faced and cover with rich turkey gravy for an ultimate breakfast treat.
Pumpkin Buttermilk Biscuits
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon Kosher salt
- 1 1/2 teaspoon cinnamon
- A pinch of nutmeg
- 1 tablespoon plus 1 teaspoon sugar
- 6 tablespoons unsalted butter from the freezer
- 3/4 cup buttermilk
- 1/2 cup canned pumpkin
- 2 tablespoons milk
- 1 tablespoon sugar
- For The Pumpkin Butter-
- 4 tablespoons butter at room temperature
- 1/2 teaspoon cinnamon
- A pinch of nutmeg
- 1/4 cup canned pumpkin
- 1 1/2 teaspoons sugar
- 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 6 biscuits.
- Place the biscuits onto the parchment paper, side by side.
- Glaze each biscuit with a little milk and sprinkle sugar on top.
- Bake in the oven for 20 minutes.
- Combine all of the butter ingredients in a stand mixer and beat until well combined.
Freezing the butter makes it easier to grate and be dispersed evenly through the dough. Keep the biscuits tight beside each other on the baking tray. This will ensure they rise upwards.