Pumpkin Biscuits Recipe
Introduction
These pumpkin biscuits are a delightful twist on a classic favorite, perfect for fall or any time you crave warm, tender bread with a hint of spice. Moist and fluffy, they pair wonderfully with butter, honey, or your favorite jam.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/4 cup cold butter, cubed
- 1/2 cup canned pumpkin
- 1/4 cup milk
Instructions
- Step 1: Preheat your oven to 400°F (200°C). In a large bowl, whisk together the flour, baking powder, cinnamon, and salt until well combined.
- Step 2: Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs.
- Step 3: Stir in the canned pumpkin and milk until a soft dough forms, being careful not to overmix.
- Step 4: Turn the dough out onto a floured surface, gently roll it out to about 1/2 inch thickness, and cut into biscuits using a round cutter.
- Step 5: Place the biscuits on a baking sheet and bake for 12 to 15 minutes, or until golden brown on top.
Tips & Variations
- For extra flavor, add a pinch of nutmeg or ginger to the dry ingredients.
- Use fresh pumpkin puree if available, but make sure it’s well drained to avoid soggy dough.
- Try brushing the tops with melted butter before baking for a richer crust.
Storage
Store cooled biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a sealed bag for up to 1 month. Reheat in the oven or toaster oven to keep them warm and flaky.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use self-rising flour instead of all-purpose flour?
It’s best to use all-purpose flour with baking powder as specified, since self-rising flour already contains salt and leavening, which may affect the texture and flavor.
Can I substitute pumpkin with sweet potato or squash?
Yes, cooked and mashed sweet potato or squash can be used as a substitute for pumpkin in equal amounts for a similar taste and texture.
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Pumpkin Biscuits Recipe
- Total Time: 25 minutes
- Yield: 8–10 biscuits 1x
Description
These Pumpkin Biscuits are a delightful twist on a classic biscuit recipe, incorporating the warm flavors of cinnamon and pumpkin for a soft, fluffy, and slightly sweet treat. Perfect for autumn breakfasts or as a side for any meal, they bake quickly to a golden perfection and offer a moist texture thanks to the pumpkin puree.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp salt
Wet Ingredients
- 1/4 cup cold butter, cubed
- 1/2 cup canned pumpkin
- 1/4 cup milk
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for baking the biscuits evenly and quickly.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt to combine the leavening agents and spices evenly throughout the flour.
- Cut in Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs, which will help create a flaky texture.
- Add Wet Ingredients: Stir in the canned pumpkin and milk just until a soft dough forms. Be careful not to overmix to keep the biscuits tender.
- Shape Biscuits: Roll out the dough on a lightly floured surface to about 1/2-inch thickness. Use a biscuit cutter to cut the dough into individual biscuits.
- Bake Biscuits: Place the cut biscuits on a baking sheet and bake in the preheated oven for 12-15 minutes or until they are golden brown on top.
- Cool and Serve: Remove the biscuits from the oven and let them cool slightly before serving warm with butter or your favorite spreads.
Notes
- For extra flavor, add a pinch of nutmeg or cloves to the dry ingredients.
- Ensure the butter is very cold for a flakier biscuit texture.
- If you don’t have canned pumpkin, you can use fresh cooked and mashed pumpkin but make sure it’s well drained.
- These biscuits are best served fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Keywords: Pumpkin Biscuits, fall recipes, cinnamon biscuits, easy biscuits, pumpkin baking
