Pumpkin Biscuits

Pumpkin Biscuits

  • 2 cups all-purpose flour, plus extra for rolling
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon pumpkin pie spice
  • 6 tablespoons unsalted butter, cold and cut into pieces, plus extra melted butter for brushing over the biscuits
  • 1 cup canned pumpkin
  • 1/3 cup buttermilk


Note: Other good additions to the dough would be fresh herbs, such as thyme or sage, or even some cooked, crumbled sausage or bacon.


Preheat the oven to 450 and line a baking sheet with parchment paper or a Silpat.

In a bowl, combine the flour, sugar, baking powder, salt and spice.  Add the butter and cut in with a pastry cutter until pea-sized chunks of butter remain.  Stir in the pumpkin, then add the milk, stirring until a moist, soft dough forms.

Dump the dough out onto a generously floured surface, then sprinkle the top of the dough with a little more flour.  Use your hands to gently pat the dough out to a 1-inch thickness.  Dip a 2 1/2 inch biscuit cutter in flour and cut as many biscuits as you can; gather up the scraps and cut more biscuits until you've cut all the dough.  Place biscuits 1 inch apart on the baking sheet.

Bake for 12-15 minutes, until puffed and golden brown.  Remove from the oven and immediately brush the tops of the biscuits with a little melted butter.  Serve piping hot, with honey.  The leftovers will be good for several days, and can be split and toasted.


Yields 8-9 biscuits


Recipe from Curly Girl Kitchen