The biscuits have mild pumpkin flavor and a happy golden-orange hue. They pair well with both savory and fare.
Buttermilk biscuits are the house specialty here at… well, my house. I hardly ever deviate from my grandmother’s tried-and-true recipe, but ever since I made these pumpkin crescent rolls, I’ve been itching to try a pumpkin biscuit recipe.
These were such a nice change for us. The biscuits have mild pumpkin flavor and I adore their happy golden-orange hue. And boy, are they ever fluffy! If you need an easy scratch-made breakfast for overnight guests (say for Thanksgiving out-of-towners), then this could be it!
This recipe was much quicker than I anticipated because it uses few ingredients. Whisk together the dry ingredients, and in a separate bowl whisk together the wet ingredients.
Make a well and pour the wet mix on top of the dry mix; stir together.
Turn the dough out onto a floured surface. Cover with more flour and knead about 4-5 folds.
(TIP! Biscuit-making can be messy, but if you lay down a piece of waxed paper or parchment before turning the dough out, then afterward you can fold up the mess and just toss it in the bin!)
Cut the dough into rounds. Don’t forget to dip your cutter in flour between stamping biscuits! I covered the cut-outs in egg wash to ensure a golden brown biscuit top!
After the biscuits are baked, break them apart and turn them on their sides so the bottoms won’t over-brown.
I have so many ideas for stuffing these biscuit with deliciousness. My favorite filling so far is red berry jam with a pat of salted butter. Add to this equation a slice of salty country ham and you’ve got a substantial breakfast (or dinner!).
- 2 cups 240g all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon fine sea salt
- 1 cup 270g pumpkin puree (canned is fine)
- 3/4 cup 8 oz. heavy cream
- Egg wash: 1 egg beaten with 1 tablespoon water
- Preheat the oven to 425°F. Spray a 9-inch round pan with baking spray, set aside.
- Place the first four ingredients in a large bowl; whisk to combine. Place the pumpkin puree and heavy cream in a separate medium bowl; whisk to combine.
- Make a well in the center of the dry ingredients and pour in the pumpkin mixture. Stir until the dry ingredients are just moistened.
- Turn the dough out onto a floured work surface. Sprinkle more flour onto the surface of the dough. Knead 4-5 times, and then pat the dough out to 1-inch thickness.
- Cut the dough into 2 1/2-inch rounds using a biscuit cutter. Place the biscuits, just touching, in the prepared pan. Use a pastry brush to lightly cover the tops of the biscuits with egg wash. Bake for 12-15 minutes, or until golden brown.
- Serve biscuits warm with salted butter and jam.
- Place leftovers in a zip-top bag or in an airtight container and store at room temperature.