Hello everyone! Today I would like to share a recipe for soft, pillowy pumpkin biscuits that are crisp on the outside and buttery on the inside.
These are really simple, especially if you use a box grater. You can use the traditional cutting method, but I highly recommend grating your butter to incorporate it easier and get a better final texture.
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Pumpkin Biscuits
Difficulty: Easy9
BiscuitsThe best soft and pillowy pumpkin biscuits!
Ingredients
1 3/4 cups (215g) all-purpose flour
1/4 cup (55g) brown sugar, packed
2 3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup (113g/1 stick) salted butter, chilled
3/4 cup (170g) pumpkin puree
1/4 cup (76g) buttermilk or buttermilk substitute (check notes)
Directions
- Preheat oven to 425F and line a baking sheet with parchment paper or a silicone mat. Unwrap the butter and place it in the freezer for 15 minutes before grating. In a large bowl combine the flour, brown sugar, baking powder, baking soda and salt. Grate the butter on top and gently combine it with the dry mix.
- Combine the pumpkin and buttermilk in a measuring cup before making a small well in the dry ingredients and adding the wet. Mix until few dry patches remain.
- Turn the dough out onto a floured surface and pat it out to 1″ thick. I recommend making squares to avoid and waste; form the dough into a square and cut into 9 equal pieces. Place on the prepared sheet and bake for 18-22 minutes or until golden brown on top. Let cool for a couple minutes before enjoying!
Notes
- For a homemade buttermilk substitute, simply combine 1 tsp of white or apple cider vinegar with a scant 1/3 cup of milk. Let sit for 5 minutes before using.
- If you really want round biscuits, simply use a 2 1/2″ round cutter for the dough. Proceed as normal.
Thank you for viewing my recipe! If you have any comments or questions, please feel free to leave them below!
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