Pumpkin Biscuits

Soft, buttery Pumpkin Biscuits make the perfect fall side dish! Packed with fresh pumpkin puree and topped with creamy salted maple butter, they’re a delicious twist on a classic and a total holiday game changer!

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Prep Time: 15

Cook Time: 15

Servings:

Calories: 327kcal

Author: Cathy Trochelman

Ingredients

2 cups all purpose flour
2 Tablespoons granulated sugar
1 Tablespoon baking powder
2 teaspoons pumpkin pie spice
1 teaspoon salt
8 Tablespoons unsalted butter very cold
1 cup pumpkin puree
1/3 cup whole milk

Instructions

Preheat oven to 425° F.
In a large mixing bowl, combine flour, baking powder, salt, sugar, and pumpkin pie spice. Mix well.
Add grated butter to the dry ingredients and mix to coat. Be sure the butter is VERY cold before adding. (I used frozen butter.)
Add pumpkin puree and milk; mix just until the dough starts to come together. Note: there will still be some flour that's not fully mixed in, and that's what you want. You'll mix it in more in the next step.
Transfer the dough to a lightly floured surface. Use your hands to gently pat the dough into a flat rectangle, adding small amounts of flour as necessary, and then fold the rectangle into thirds. (Fold both sides in toward the center.) Press it into another flat rectangle and repeat the folding process 3 more times.
Pat the dough into one final rectangle, 3/4 - 1 inch thick. Use a 2-3 inch biscuit cutter, dipped in flour, to cut 6-12 biscuits (number will vary based on thickness and size.)
Place on a rimmed baking sheet lined with parchment paper. Placing biscuits close to the edges of the pan and close together (touching) will help them rise.
Bake at 425° for 13-15 minutes, until the tops are golden brown.

Notes

Whipped Maple Butter:

Combine 8 Tablespoons softened butter + 2 Tablespoons pure maple syrup. Mix on medium-high speed using a hand mixer. You can also mix it by hand if you prefer.

Tips for Success

Measure carefully. Remember - baking is a science and precision matters! Measure your ingredients carefully. This includes spooning and leveling your flour (instead of scooping) to ensure that your biscuits have have the right proportions of ingredients.

Use cold ingredients. Both the butter and milk should be very cold to start, and the butter should remain cold until it hits the oven. I freeze mine completely before using it.

Don’t overmix. Over-working the dough leads to too much gluten production and is the fastest way to ruin your biscuits. This includes overmixing, over-kneading, and even twisting the biscuit cutter instead of making a clean up and down cut.

Place biscuits close together. Biscuits should be touching one another and the edges of the pan to help them rise.

Bake in a hot oven. Cold ingredients in a hot oven are what helps create the delicious texture we know and love. A hot oven generates steam from the cold butter and milk, which allows them to rise and creates a nice golden brown crust.

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