Pumpkin Buttermilk Biscuits

These pumpkin buttermilk biscuits are perfect to have on hand when the holidays arrive! Spread with some good butter and serve warm.

To recipe
pumpkin buttermmilk biscuits
Recipe insights & TIPS

Buttermilk biscuits are a must when the holidays come around! Serve these pumpkin versions warm with some good cinnamon honey butter on the side! They make a great accompaniment to your turkey.

Quick tips to make these pumpkin buttermilk biscuits

  • Your butter should be cold and 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 your baking tray to help them rise upwards and bake together in the hot oven.
  • 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, 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 buttermilk biscuits

My biscuits didn't rise very well, what happened? Buttermilk biscuits need a chemical reaction to happen and make them rise. This is done between the buttermilk and the baking powder. If your baking powder is 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.

Can I make my own buttermilk? Yes, just mix 1 tbsp of lemon juice into 1 cup of whole milk and let stand for 15 minutes.

Is it better to sift the dry ingredients together? Yes, this means they can be more evenly distributed into the recipe.

How long will these pumpkin buttermilk biscuits last? 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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Soft pumpkin spice filled biscuits, perfect for breakfast or Thanksgiving.

15 minutes
Total TIME:
20 minutes
5 minutes


  • 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


  • 6 tbsp. butter at room temperature
  • ½ tsp cinnamon
  • 2 tbsp. honey

Ingredient Swaps

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.


  1. Preheat the oven to 450 degrees F. Line a baking tray with parchment paper and set aside.
  2. In a large bowl, add the flour, baking soda and powder, salt, cinnamon,nutmeg and sugar.
  3. Whisk to combine.
  4. Using a cheese grater, grate the butter into the flour mixture.
  5. Pour in the buttermilk and gently mix through with your hands or a wooden spoon until the dough just starts to come together.
  6. Add the pumpkin and mix through the dough.
  7. Dump the dough onto a floured work surface and gently pat until it’s about 1-1 1/2 inches thick.
  8. Using a 3 inch wide plain cookie cutter, cut out 8 biscuits.
  9. Place the biscuits onto the parchment paper, side by side touching together.
  10. Glaze each biscuit with a little milk and sprinkle sugar on top.
  11. Bake in the oven for 15 minutes.
  12. Combine all of the cinnamon butter ingredients in a bowl and mix until well combined.
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