Welcome to the ultimate autumn treat! These delightful pumpkin biscuits are your new go-to recipe for the fall season. Imagine sinking your teeth into a light, fluffy, and tender biscuit, bursting with warm pumpkin flavor. They boast a beautiful vibrant color and a texture that practically melts in your mouth. Get ready to bake a batch of pure comfort!
Table of Contents
Why You’ll Love These Pumpkin Biscuits
You are going to adore this recipe for pumpkin biscuits because they are incredibly simple to make, perfect for busy parents and beginners alike. They offer a unique, comforting autumn flavor that evokes cozy feelings with every bite. The texture is truly remarkable – fluffy, flaky, and tender, making them irresistible. Plus, the addition of pumpkin means you get some lovely nutritional benefits. For instance, Healthline highlights that pumpkin is a nutrient-dense winter squash rich in vitamins, minerals, and antioxidants that can boost your immune system and protect your eyesight. These versatile pumpkin biscuits are ideal for breakfast, brunch, or as a side dish with dinner.
Ingredients
Here are the simple ingredients you’ll need to create these amazing pumpkin biscuits:
- 2 cups Bob’s Red Mill all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter
- 1 cup pumpkin puree
- 1/3 cup milk, (I prefer whole milk)
Notes & Substitutions
You have options to customize these pumpkin biscuits. For a heartier texture, substitute up to half of the all-purpose flour with whole wheat flour. If you prefer, buttermilk or a plant-based milk like almond or oat milk can replace regular milk, just be aware of slight flavor differences. For dairy-free pumpkin biscuits, use a good quality plant-based butter alternative. To enhance the autumn spice, consider adding 1 teaspoon of pumpkin pie spice to the dry ingredients for an extra kick of flavor.
Equipment
Gathering your equipment beforehand makes baking these pumpkin biscuits a breeze. You will need a couple of mixing bowls to combine your ingredients. A box grater or a pastry blender is essential for incorporating the cold butter. Have a rolling pin handy, or simply use your hands to shape the dough. A 3-inch biscuit cutter ensures uniform pumpkin biscuits. Finally, a baking sheet lined with parchment paper will make for easy cleanup.
Instructions
Follow these easy steps to make delicious pumpkin biscuits every time. They come together quickly for a delightful homemade treat.
- Preheat your oven to 450 degrees F. Line a baking sheet with parchment paper or a baking mat. This prevents sticking and helps with even baking for your pumpkin biscuits.
- In a medium mixing bowl, combine the Bob’s Red Mill all-purpose flour, baking powder, granulated sugar, and salt. Stir these dry ingredients together well to ensure everything is evenly distributed.
- Using the largest holes of a box grater, grate the very cold unsalted butter directly into the flour mixture in the bowl. This method creates small, even pieces of butter.
- Use a fork or a small spoon to gently stir the grated butter into the flour mixture. It’s perfectly fine to still have visible chunks of butter; they just need to be fully coated in the flour. These butter pieces are key for flaky pumpkin biscuits.
- Create a small well in the center of the flour and butter mixture. Pour in the pumpkin puree and the milk into this well.
- Gently stir the wet and dry ingredients together just until the mixture combines and forms a shaggy dough. Avoid overmixing here.
- Lightly flour your clean work surface. Dump the biscuit dough out onto the floured surface and sprinkle the top of the dough with a little additional flour.
- Fold the dough in half and gently press it down. Repeat this folding and pressing a few times, adding a little flour as needed if the dough feels sticky. This light handling helps to create beautiful, fluffy layers in your finished pumpkin biscuits. A small amount of kneading will ensure the best texture.
- Use a rolling pin or your hands to gently roll or pat the dough until it is about 1 to 1.5 inches thick. Keep an even thickness for uniform baking.
- Use a 3-inch biscuit cutter to cut the dough into circles. Push straight down, then pull up without twisting. Gather any scraps, gently press them together, and re-roll to cut additional pumpkin biscuits. This recipe yields about 12 delicious biscuits.
- Place the cut pumpkin biscuits onto the prepared baking pan, leaving a little space between each one.
- Optional: For an extra golden-brown top, you can lightly brush the tops of the biscuits with a little extra milk before baking.
- Bake for approximately 15 minutes, or until the tops of the pumpkin biscuits are beautifully golden-brown and they are cooked through.
- Remove the biscuits from the oven and serve them hot. Enjoy these warm, comforting treats!
Pro Tips & Troubleshooting
For the best pumpkin biscuits, always use very cold butter straight from the fridge or even slightly frozen. Cold butter creates steam in the oven, leading to those desirable flaky layers. Remember not to overwork the dough; excessive handling develops gluten, resulting in tough biscuits. Always measure your flour accurately, preferably by weight, or by spooning it into a measuring cup and leveling off. A high oven temperature is crucial for a good rise, making your biscuits light and airy. To achieve super flaky layers, try folding the dough a few times without heavy kneading. If your biscuits turn out hard or dense, it is usually because the dough was overworked or too much flour was incorporated.
Serving Suggestions & Variations
These warm, comforting pumpkin biscuits are perfect for any meal. Serve them with a generous dollop of cinnamon honey butter for an extra special treat. They make an excellent addition to any breakfast or brunch spread, alongside eggs and bacon. For a savory pairing, enjoy them with hearty soups or stews, especially during cooler weather.
Variations
- Sweeter/Spiced: For a dessert-like biscuit, add an extra tablespoon of sugar to the dry ingredients, along with 1 teaspoon of pumpkin pie spice and 1/2 teaspoon of ground cinnamon.
- Savory/Herbed: Transform these into a savory side dish by omitting the sugar and incorporating 1 teaspoon of dried sage, 1/2 teaspoon of garlic powder, 1/2 teaspoon of dried thyme, and a pinch of black pepper into the flour mixture.
Storage & Freezing
Store any leftover cooked pumpkin biscuits in an airtight container at room temperature for up to 2-3 days. For longer storage, cooked pumpkin biscuits freeze beautifully. Arrange them in a single layer on a baking sheet to flash freeze, then transfer to a freezer-safe bag or container. They will keep well for up to 3 months. To reheat, thaw frozen biscuits at room temperature, then warm them in a 300°F oven for 10-15 minutes or until heated through.
Nutrition Information
Enjoying these delicious pumpkin biscuits means you are treating yourself to a wholesome, homemade delight. Each serving provides a balanced mix of energy and nutrients, fitting wonderfully into your meal plans. This recipe is designed to be a comforting and satisfying addition to any autumn spread, offering great flavor with moderate calories.
| Nutrition Name | Nutrition Value |
|---|---|
| Serving | 1 of 12 biscuits |
| Calories | 145 kcal |
| Carbohydrates | 20g |
| Protein | 3g |
| Fat | 6g |
| Saturated Fat | 4g |
| Polyunsaturated Fat | 0.3g |
| Monounsaturated Fat | 2g |
| Trans Fat | 0.2g |
| Cholesterol | 16mg |
| Sodium | 349mg |
| Potassium | 76mg |
| Fiber | 1g |
| Sugar | 3g |
| Vitamin A | 3363IU |
| Vitamin C | 1mg |
| Calcium | 77mg |
| Iron | 1mg |
FAQ
Q: What makes biscuits rise and fluffy?
A: Using very cold ingredients, especially butter, and avoiding overworking the dough helps create steam and air pockets for a fluffy texture. Accurate flour measurement and a high oven temperature also promote a good rise in your pumpkin biscuits.
Q: What is the best flour for biscuits?
A: All-purpose flour is generally recommended for biscuits because it provides the best balance of tender crumb and structure. It’s versatile and yields consistent results.
Q: Why are my homemade biscuits hard?
A: Homemade biscuits often turn out hard if the dough was overworked or if too much flour was used during mixing and shaping. Overworking develops gluten, which makes biscuits tough.
Q: Can I freeze biscuits?
A: Yes, cooked biscuits freeze very well. Store them in an airtight container or freezer bag for up to three months.
Conclusion
These easy pumpkin biscuits are a truly delightful addition to your autumn baking repertoire. Their simple preparation, combined with their light, fluffy texture and irresistible pumpkin flavor, makes them a perfect treat for any occasion. Whether for breakfast, a side with dinner, or a cozy snack, these versatile biscuits will quickly become a family favorite. Go ahead and bake a batch to embrace the wonderful flavors of the season!
Easy Pumpkin Biscuits
Equipment
- Oven
- Baking sheet
- Parchment paper or baking mat
- Medium mixing bowl
- Box grater
- fork
- Small spoon
- Rolling Pin
- 3-inch biscuit cutter
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Bob’s Red Mill
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 1 teaspoon salt
Wet Ingredients
- 6 tablespoons unsalted butter cold
- 1 cup pumpkin puree
- 1/3 cup milk whole milk preferred
Instructions
Preparation
- Preheat the oven to 450°F and line a baking sheet with parchment paper or a baking mat.
- In a medium mixing bowl, combine the flour, baking powder, sugar, and salt; stir to combine.
- Using a box grater, grate the cold butter into the flour mixture.
- Gently stir the butter into the flour with a fork or spoon, ensuring the butter chunks are fully covered.
- Make a well in the center of the flour mixture, then add the pumpkin puree and milk.
- Gently stir until the mixture just comes together and is combined.
Baking
- Dump the dough onto a lightly floured surface, sprinkle with additional flour, then fold and gently press it a few times to develop fluffy layers.
- Use a rolling pin or your hands to roll or pat the dough to a thickness of 1 to 1.5 inches.
- Use a 3-inch biscuit cutter to cut 12 circles from the dough, gathering and re-rolling scraps as needed.
- Place the cut biscuits onto the prepared pan and optionally brush their tops with extra milk for enhanced browning.
- Bake for about 15 minutes until the tops are golden-brown.
- Remove the biscuits from the oven and serve them hot.