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Pumpkin Spice Biscuits Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 33 reviews
  • Author: Kimberly
  • Prep Time: 35 minutes
  • Cook Time: 20 minutes
  • Total Time: 55 minutes
  • Yield: 8 biscuits (8 servings)
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Pumpkin Spice Biscuits combine flaky, tender layers with warm autumnal spices and smooth pumpkin puree for a comforting, seasonal treat. Perfect for breakfast or a cozy snack, these biscuits bake up golden and fluffy with a subtle hint of pumpkin and spice, creating a delightful fall-inspired biscuit experience.

Ingredients

Wet Ingredients

  • 8 Tbsp (113 g) unsalted butter, cold
  • 1/2 cup (120 ml) pumpkin puree (100% pumpkin without additives)
  • 1/2 cup (120 ml) cold buttermilk or cream

Dry Ingredients

  • 2 cups (240 g) all-purpose flour
  • 1 Tbsp (12 g) baking powder (ensure fresh)
  • 1 tsp (6 g) salt
  • 1 tsp (4 g) sugar
  • 1/2 tsp (1 g) ground ginger
  • 1/4 tsp (0.5 g) ground cinnamon
  • 1/4 tsp (0.5 g) ground cardamom
  • 1/4 tsp (0.5 g) ground cloves
  • 1/4 tsp (0.5 g) ground allspice
  • 1/4 tsp (0.5 g) ground nutmeg

Instructions

  1. Preheat Your Oven: Set your oven to 450°F (232°C) and allow it to warm up completely before baking to ensure the biscuits rise properly. Use an oven thermometer if possible for accuracy.
  2. Cut in Cold Butter: Slice the cold unsalted butter into small cubes, keeping it chilled to maintain a flaky, tender biscuit texture rather than a dense or tough one.
  3. Mix Pumpkin and Buttermilk: In a small bowl, whisk together the pumpkin puree and cold buttermilk or cream until smooth to add lightness and help the biscuits rise.
  4. Combine Dry Ingredients: Add the flour, sugar, baking powder, salt, and all the spices to a food processor bowl. Pulse 4–6 times to blend evenly, or whisk thoroughly by hand.
  5. Add the Butter: Incorporate the cold butter cubes to the dry ingredients and pulse about 20 times until the mixture looks like coarse crumbs with visible pea-sized pieces of butter, essential for flaky layers.
  6. Incorporate Pumpkin Mixture: Slowly add the pumpkin and buttermilk mix to the flour and butter mixture, pulsing or stirring gently just until the dough comes together. Avoid over-mixing; if dough is too dry, add 1 tablespoon more buttermilk.
  7. Shape the Dough: Turn the dough onto a lightly floured surface and gently pat into an 8-inch (20 cm) diameter disc, keeping it thick for higher, tender biscuits.
  8. Minimal Kneading: Knead the dough only a couple of times to bring it together completely; over-kneading makes tough biscuits.
  9. Cut Out the Biscuits: Use a 2 1/2 inch (6.35 cm) biscuit cutter to press straight down without twisting, to avoid sealing the edges that would prevent proper rising. Place onto a baking sheet.
  10. Chill the Cut Biscuits: Refrigerate the biscuits for about 20 minutes to keep them flaky and maintain shape during baking.
  11. Bake Until Golden: Bake in the preheated oven at 450°F (232°C) for 12 minutes or until golden brown and risen. If edges brown too fast, rotate the baking sheet after 10 minutes for even baking.

Notes

  • Keeping the butter cold is crucial for flaky biscuits.
  • Do not twist the biscuit cutter to ensure proper rising.
  • Over-kneading will result in tough biscuits; handle dough gently.
  • Chilling biscuit dough before baking helps maintain fluffiness and shape.
  • Use fresh baking powder for best rise.
  • If dough seems dry, add extra buttermilk in small increments.

Find it online: https://slsrecipes.com/pumpkin-spice-biscuits-recipe/