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.

more biscuit recipes

Pumpkin Buttermilk Biscuits
Ingredients
- 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
Instructions
- 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.
I can only imagine how amazing these are. I would put my homemade clotted cream on them and be in heaven, with a pot of tea of course.
Yes to clotted cream Janette!!
I can’t think of anything more enticing right now than a pumpkin biscuit, I’d pair it with every soup and stew on our table these days!
I agree Sue!
Bring on the pumpkin. So excited about these!
Gorgeous biscuits!
These look very Thanksgiving worthy, and I can’t wait to try them! I love the shot in front of your kitchen window. The light is so warm and cozy!
Firstly, LOVE these photos. Secondly, LOVE these biscuits! They are being bumped up to the top of the “to-bake” list.
Yumm. I love that’s it pumpkin season now! (At least in the food blogger world) These biscuits looks delicious!
OMG, LOVE the idea of adding pumpkin to classic buttermilk biscuits, YUMMMMMM!
What a great, creative idea for a recipe! I love it!
Mmmmmm, these biscuits look SO good. I would love one with a sausage patty and maple syrup :)
That’s an awesome Idea Brandon!
Oh, I am so ready for pumpkin. I absolutely adore these, and the pictures are gorgeous!
Whenever I tell certain Southern friends that biscuits and scone are practically the same thing I get taunted into submission. I know just the person I shall forward this to. Thanks GREG
you always make me want to run into the kitchen and start cooking. these biscuits are divine and so creative and i only wish I had one now!
The biscuits would have been enough, but THEN you added pumpkin butter. That put it over the top special in my book. No wonder your house smelled heavenly. Nice shot too with the window.
Way to kick off fall! Even though the weather says otherwise in So Cal, I’m so ready for pumpkin! Especially a double whammy with pumpkin biscuits AND pumpkin butter. Good stuff!!
These look so amazing! I would have broken out the pumpkin in July if it meant I could eat these biscuits. Plus how great is that pumpkin butter? I can’t wait to make these!
Ohhhh this looks yummy!
No egg?
No egg :)
These were delicious! The only issue I ran into was that the dough was too wet to be cut with a cutter. (I followed the recipe exactly, and I am a pastry chef who LOVES biscuits). It may have been the type of flour I was using…who knows. So I ended up making them just like scones and formed a big wheel which I scored into triangles before baking. It took about 5 minutes extra to bake, but they came out fantastic! I would try drop biscuits next time, or else cut the buttermilk down by about 1/4 cup.
Thanks for a delicious recipe.
I had the same issue with the dough being too sticky then adding the pumpkin it was too wet to cut. I’ll try the 1/4 buttermilk next time and see what happens! They smell delicious in the oven right now!
Gerry, these look great! Wonderful recipe and explanation
Awesome!
Taken onto my weekend todos.