* This post was updated on 11/22/23.
Thanksgiving is in just TWO days and these Buttermilk Pumpkin Biscuits have been on my mind all fall long! I couldn’t wait to make these and I tried my best to time them so they would be ready for our family’s Thanksgiving feast. This year, we are staying home and I’m doing ALL the Thanksgiving cooking.
Best SellersDone in only 30 minutes, this is one EASY and QUICK homemade biscuit recipe! My recipe calls for flour, butter, sugar, baking soda, baking powder, salt, cinnamon, pumpkin puree, buttermilk, and honey. My family enjoyed every single bite of these fluffy and moist biscuits! If you like this, then you’ll love my Pumpkin Roll, Chocolate Chip Pumpkin Muffins, Caramel Apple Pretzel Bites, and Oreo Truffles!
Pro Tips
If you don’t have buttermilk, you can easily make it with milk and lemon juice. Fill a liquid measuring cup up to 1/3 cup with milk. Add 1 ½ teaspoons lemon juice and mix it. Let it sit for five minutes until curds form. Use it just like you would buttermilk.
Kindle Best Sellers
Ingredients in Buttermilk Pumpkin Biscuits
Flour. Use all-purpose flour for this recipe.
Butter. You can use either salted or unsalted butter. The recipe calls for ½ cup or one stick, of butter.
Sugar. Sugar sweetens up the muffins just enough.
Baking soda. Baking soda neutralizes acids to create carbon dioxide which helps the batter rise.
Baking powder. Baking powder adds carbon dioxide to the mixture which supports a rising batter and turns the dough into fluffy, flaky biscuits.
Salt. Salt has a binding effect on gluten and helps strengthen the flour. It also allows to dough to expand without breaking apart.
Cinnamon. Ground cinnamon gives the biscuits some spice and provides anti-inflammatory and antioxidants. Healthline’s article reports that cinnamon could protect against heart disease and could also improve sensitivity to insulin.
Best SellersPumpkin. Pumpkin is one of the main ingredients and may boost your immune system while also decreasing your risk of developing cancers. Make sure to use pumpkin puree such as Libby’s brand and not pumpkin pie filling.
Buttermilk. Buttermilk adds texture, flavor, and creaminess to your biscuits.
Honey. Honey offers numerous health benefits. Drizzle it on top of your biscuits for a delicious honey-pumpkin flavor combination. The National Library of Medicine reports that honey has been shown to exert antioxidant, antimicrobial, and anti-inflammatory properties. It also contains flavonoids and polyphenols which act as antioxidants.
How to Make the Best Buttermilk Pumpkin Biscuits
1). Preheat your oven to 400 degrees F/ 205 degrees C and line a baking sheet with parchment paper.
2). Pour the flour, butter, sugar, baking soda, baking powder, salt, and cinnamon into a large mixing bowl and use a hand or stand mixer, beating on medium, until crumbles form. Tip: I’ve used a spoon and beaters to make these and with a spoon, the flour doesn’t mix in properly and leaves chunks so I recommend using a hand mixer (or a stand mixer).
3). Stir in the pumpkin and buttermilk with a wooden spoon, just until combined.
Best Sellers
4). Flour a working surface and turn the dough out onto the surface. Knead using your hands and then pat the dough into a one-inch rectangle about 3×4 inches in size. The dough will be very sticky so flour your hands to prevent the dough from sticking to your hands.
5). Cut the dough into 12 squares, placing each square onto your prepared baking sheet. Make sure to leave 1.5 inches in between each biscuit as they will grow in the oven.
Best Sellers
6). Bake for 22-26 minutes or until golden.
7). Let the biscuits cool for 5-10 minutes before serving to prevent the center of the dough from being gooey. Drizzle with honey and or butter and serve warm.
You’ll LOVE these deliciously sweet recipes!
Chocolate Chip Pumpkin Muffins
Easy 5-Minute Chocolate Pudding Pie
Miscellaneous Best SellersFinal Thoughts
Finally, if you make these Buttermilk Pumpkin Biscuits, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this and always respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Buttermilk Pumpkin Biscuits
Ingredients
- 2 cups all-purpose flour plus extra for working surface
- 1/2 cup butter
- 1/3 cup sugar
- 1 tsp baking soda
- 1 tbsp baking powder
- 2 tsp salt
- 1 tsp cinnamon ground
- 1 cup pumpkin
- 1/3 cup buttermilk
- honey for drizzling
Instructions
- Preheat your oven to 400º F/ 205º C and line a baking sheet with parchment paper.
- Pour the flour, butter, sugar, baking soda, baking powder, salt, and cinnamon into a large mixing bowl and use a hand or stand mixer, beating on medium, until crumbles form.
- Stir in the pumpkin and buttermilk with a wooden spoon, just until combined.
- Flour a working surface and turn the dough out onto the surface. Knead using your hands and then pat the dough into a one-inch rectangle about 3×4 inches in size. The dough will be very sticky so flour your hands to prevent the dough from sticking to your hands.
- Cut the dough into 12 squares, placing each square onto your prepared baking sheet. Make sure to leave 1.5 inches in between each biscuit as they will grow in the oven.
- Bake for 22-26 minutes or until golden.
- Let the biscuits cool for 5-10 minutes before serving to prevent the center of the dough from being gooey. Drizzle with honey and or butter and serve warm
Nutrition (per serving)
Share this recipe!
Elise’s Kitchen Favorites
