Biscuits are a perfect pairing for any dinner meal, alongside soups or at breakfast, served with eggs and bacon or just spread with delicious butter or fruit jam. These tasty, flaky, golden pumpkin biscuits are going to be wonderful to pass around your Thanksgiving dinner table.
Serve them with maple-flavored butter or create your own interpretation of flavored whipped butter to go with them. For example, you could try making orange-cranberry butter, cinnamon butter, honey and sage butter, or any other combination that you like.
To get the best flavor and texture for your pumpkin biscuits, there are a few tips that you should keep in mind. First, make sure that all of your ingredients are well-chilled before you start mixing the dough. This will help to ensure that your biscuits are light and fluffy. Second, try to avoid overworking the dough when you are rolling and cutting it. Overworking the dough can cause your biscuits to become tough and dense. Finally, be sure to flour your cookie cutter in between each cut to prevent the dough from sticking.
So go ahead and give it a try, and enjoy the wonderful aroma of freshly baked biscuits. If you do, make sure to share the photos with me on Instagram. Enjoy!
How to make Pumpkin Biscuits
Preheat your oven to 350ºF(180ºC) and line a large baking sheet with parchment paper.
Next, in a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and cinnamon. Use a pastry cutter, fork, or your fingertips to quickly cut the butter into the flour mixture until it resembles pea-sized pieces. Then add the cheddar cheese and give it a quick stir to combine.
Add the buttermilk and pumpkin purée and use a fork to mix until incorporated and the dough just comes together. Pour the mixture onto a lightly floured piece of parchment paper, gently press the dough, and pat it with your hands trying to shape it into about a 1/2 inch (1cm) thick rectangle.
Using the side of the paper if needed, fold the dough into thirds like a business letter, using the long sides of the rectangle. Repeat this step, pat it down again into a 1/2 inch (1cm) rectangle, and again fold it into thirds like a letter. Finally, sprinkle some flour on the dough and gently pat it down to about 3/4 inch (2cm) thickness.
Use a floured 2 1/2 inch (6cm) round cookie cutter to cut discs from the dough. Make sure not to twist the cutter, but use a straight up and straight down motion. Reshape and cut leftover dough. Place the biscuits, 1 inch apart, on the prepared baking sheet.
Brush the tops of the biscuits with beaten egg and sprinkle with some sesame and flax seeds and salt flakes. Bake for 20-25 minutes or until crisp and golden.
While the pumpkin biscuits are baking, whisk together softened butter, maple syrup, and a touch of salt until fluffy. Once the biscuits are done, serve them warm and spread with the maple-flavored butter.Â
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Pumpkin Biscuits
Ingredients
- 2 cups (250g) all-purpose flour
- 2 tsp (8g) baking powder
- 1/2 tsp (3g) baking soda
- 1 tsp (5g) salt
- 1 tbsp (15g) sugar
- 1/2 tsp (2g) cinnamon
- 1/2 cup (113g) chilled unsalted butter , cut in small pieces
- 1/2 cup (50g) cheddar cheese , coarsely grated
- 1/2 cup (120ml) buttermilk
- 1/2 cup (120g) pumpkin puree
For brushing the tops of the biscuits
- 1 egg , beaten
- pinch of salt flakes
- sesame and flex seeds
Maple Flavored Butter
- 1/2 cup (113 g) butter , softened
- 3 tbsp (60g) maple syrup
- pinch of salt
Instructions
- Preheat oven to 350ºF(180ºC). Line a large baking sheet with parchment paper. Whisk the flour, baking powder, baking soda, salt, sugar and cinnamon in a large bowl.
- Use a pastry cutter or fork or your fingertips to quickly cut the butter into the flour mixture until you get pea size pieces.
- Add cheddar cheese and just give a quick stir to combine with the flour mixture. Add the buttermilk and pumpkin purée and use a fork to mix until incorporated and the dough just comes together.
- Pour the mix onto a lightly floured piece of large parchment paper, gently press the dough and then pat it with your hands trying to shape it into about 1/2 inch (1cm) thick rectangle. Using the side of the paper if needed fold the dough into thirds like a business letter, using the long sides of the rectangle. Repeat this step, pat it down again into a 1/2 inch (1cm) rectangle and again fold it into thirds like a letter.
- Finally sprinkle some flour on the dough and gently pat it down to about o ¾ inch (2cm) thickness.
- Use a floured 2 1/2 inch (6 cm) round cookie cutter to cut discs from dough. Don't twist the cutter, use a straight up and straight down motion. Reshape and cut leftover dough.
- Place the biscuits, 1 inch apart, on the prepared baking sheet.
- Brush the tops of the biscuits with beaten egg and sprinkle with some sesame and flex seeds and salt flakes.
- Bake for 20-25 minutes or until crisp and golden.
- Meanwhile, whisk the softened butter, maple syrup and a touch of salt until fluffy.
Serve biscuits warm and spread with maple flavored butter.
Video
Nutrition
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