Easy Homemade Pumpkin Biscuits Recipe | Fluffy & Simple

Introduction

Oh my goodness, get ready to fall in love! There’s something so incredibly comforting about a warm, fluffy biscuit, right? It just wraps you up like a cozy blanket. And when you add the warm spices and gentle sweetness of pumpkin? Pure magic! These aren’t your grandma’s rock-hard hockey pucks, folks. This recipe is designed to be simple, forgiving, and absolutely delicious. We’re talking light, tender biscuits with that perfect hint of fall flavor. Whether it’s a chilly morning with a cup of coffee, a side dish for dinner, or just because you need a little cozy moment, these pumpkin biscuits are going to be your new go-to. Trust me, they’re so easy, you’ll wonder why you didn’t make them sooner!

Why You’ll Love This Recipe

  • Fast: From start to finish, you can have warm biscuits on the table in under 30 minutes!
  • Easy: No fancy techniques needed. Just a bowl, a fork (or pastry blender), and your hands.
  • Giftable: Wrap up a batch for friends or neighbors – everyone appreciates a homemade treat.
  • Crowd-pleasing: Who can say no to a warm pumpkin biscuit? They disappear fast!

Ingredients

Gather ’round, let’s talk about what we need for these little drops of heaven. The beauty of this recipe is that it uses pretty standard stuff you likely have in your pantry already!

  • 1 3/4 cups all purpose flour: Just your regular, unbleached all-purpose flour works perfectly here. It’s the backbone of our biscuit structure!
  • 1/4 cup packed brown sugar: This adds a lovely, warm sweetness and that signature cozy flavor that pairs so well with pumpkin. Make sure you pack it into the measuring cup!
  • 2 1/2 teaspoons baking powder: This is our main leavening agent, giving the biscuits their lift and fluffiness. Make sure it’s fresh!
  • 1/2 teaspoon salt: Just a little salt is crucial to balance the sweetness and enhance all those lovely flavors. Don’t skip it!
  • 1/4 teaspoon baking soda: Works with the buttermilk to give us even more lift and a tender crumb. Science in the kitchen!
  • 9 tablespoons (1 stick + 1 tablespoon) unsalted butter: And here’s the most important part! This butter NEEDS to be cold, cold, cold! Like, straight from the fridge cold. It’s what creates those flaky layers.
  • 3/4 cup unsweetened pumpkin puree: Make sure it’s 100% pumpkin puree, not pumpkin pie filling (which has added sugar and spices). This gives us that beautiful color and subtle pumpkin flavor.
  • 1/3 cup buttermilk: The acidity in buttermilk reacts with the baking soda and powder to create lift and tenderness. It also adds a slight tang that complements the sweetness beautifully.

How to Make It

Alright, aprons on! Let’s turn these simple ingredients into warm, glorious biscuits. Don’t be intimidated, you’ve got this!

First things first, preheat your oven to 425°F (220°C). This hot temperature helps the biscuits rise quickly and get those beautiful golden tops. While the oven heats, line a baking sheet with parchment paper. This makes cleanup a breeze!

In a large bowl, whisk together your dry ingredients: the flour, brown sugar, baking powder, salt, and baking soda. Give it a good whisk to make sure everything is evenly distributed.

Now for the butter! Remember how I said it needs to be cold? This is where that pays off. Cut the cold butter into small cubes (about 1/2-inch). Add the butter cubes to the dry ingredients. Now, you need to cut the butter into the flour mixture. You can use a pastry blender, two forks, or even your fingers. Work the butter into the flour until it resembles coarse crumbs, with some pea-sized pieces of butter still visible. Those little butter pieces are key – they melt in the oven and create steam, which makes those lovely flaky layers!

In a separate bowl, whisk together the pumpkin puree and buttermilk. Make sure it’s well combined.

Pour the wet ingredients (pumpkin and buttermilk) into the bowl with the dry ingredients and butter mixture. Now, gently stir with a fork or spatula until everything just comes together. Be careful not to overmix! Overmixing develops the gluten in the flour too much, resulting in tough biscuits. A few dry spots are okay, you don’t want a completely smooth dough.

Turn the dough out onto a lightly floured surface. Gently pat the dough into a rectangle about 1/2 to 3/4 inch thick. You can fold it over on itself once or twice to create layers, but don’t knead it like bread dough!

Using a biscuit cutter (or even a sharp knife), cut out your biscuits. Dip the cutter in flour between cuts to prevent sticking. Press straight down – don’t twist the cutter, as twisting can seal the edges and prevent the biscuits from rising as high. Gather the scraps, gently press them together, and cut out more biscuits until you’ve used up all the dough.

Place the cut biscuits on your prepared baking sheet, leaving a little space between them.

Bake for 12-15 minutes, or until the tops are golden brown and the biscuits have risen nicely. The exact time will depend on your oven and the size of your biscuits.

Let them cool slightly on the baking sheet before serving. They are truly best served warm, perhaps with a little butter, honey, or jam!

Substitutions & Additions

Want to play around a bit? Great! Here are some ideas:

  • Spices: Add 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and a pinch of ground cloves or ginger to the dry ingredients for even more classic fall flavor.
  • Chocolate Chips: Fold in 1/2 cup of mini chocolate chips with the wet ingredients for a sweeter treat. Pumpkin and chocolate are a surprisingly delicious combo!
  • Nuts: Chopped pecans or walnuts (about 1/4 cup) could add a lovely crunch. Add them with the chocolate chips.
  • Buttermilk Substitute: No buttermilk? No problem! You can make your own by adding 1 teaspoon of white vinegar or lemon juice to 1/3 cup of milk (dairy or non-dairy). Let it sit for 5-10 minutes until it curdles slightly, then use it as directed.
  • Whole Wheat: You could try substituting up to half of the all-purpose flour with white whole wheat flour for a bit more fiber, but the texture might be slightly denser.

Tips for Success

Making biscuits is pretty simple, but a few little tricks can make a big difference!

  • Cold Butter is Non-Negotiable: Seriously, I can’t stress this enough. Cold butter melts slower in the oven, creating steam pockets that result in flaky layers. If your butter gets warm while you’re working, pop the bowl in the fridge for 10-15 minutes.
  • Don’t Overmix: This is the second most important rule. Mix until the dough just comes together. A shaggy dough is a good dough! Overmixing leads to tough, dense biscuits.
  • Handle Gently: When you pat and cut the dough, be gentle. The less you handle it, the more tender your biscuits will be.
  • Press Straight Down: When cutting biscuits, press the cutter straight down without twisting. Twisting can seal the edges and inhibit rise.
  • Measuring Flour: For best results, spoon your flour into the measuring cup and level it off with a knife. Scooping directly from the bag can compact the flour, leading to too much flour and a dry biscuit.
  • Prep Ahead: You can mix the dry ingredients and cut in the butter ahead of time and store it in the fridge until you’re ready to add the wet ingredients and bake.

How to Store It

These biscuits are definitely best served warm and fresh from the oven, but if you happen to have leftovers (a rare occurrence in my house!), here’s how to keep them:

Store cooled biscuits in an airtight container at room temperature for 1-2 days. You can gently reheat them in a warm oven (around 300°F/150°C) for a few minutes to bring them back to life.

For longer storage, you can freeze baked and cooled biscuits in a freezer-safe bag or container for up to 2-3 months. Thaw them at room temperature or reheat them directly from frozen in a low oven until warmed through.

You can also freeze unbaked cut biscuits! Place them on a baking sheet and freeze until solid, then transfer to a freezer bag. When ready to bake, place the frozen biscuits on a parchment-lined baking sheet and bake at the same temperature, adding a few extra minutes to the baking time.

FAQs

Got questions? I’ve got answers!

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, please don’t! Pumpkin pie filling has added sugar, spices, and thickeners that will mess up the texture and sweetness balance of the biscuits. Make sure your can says 100% pumpkin puree.

What if I don’t have buttermilk?

See the “Substitutions & Additions” section! You can easily make a quick buttermilk substitute using milk and vinegar or lemon juice.

Can I make the dough ahead of time?

You can definitely mix the dry ingredients and cut in the butter ahead of time and keep it in the fridge. You could also mix the wet ingredients. Combine them and bake just before you want to serve them for the best results.

My biscuits didn’t rise much. What happened?

This usually comes down to a few things: your leavening (baking powder/soda) might be old, you might have overmixed the dough, or your butter wasn’t cold enough. Make sure your baking powder is fresh (test a little in hot water – it should fizz!), mix gently, and keep that butter cold!

Easy Homemade Pumpkin Biscuits

Warm, fluffy, light, and tender biscuits with the gentle sweetness and spice of pumpkin, perfect for a cozy moment.
Prep Time 15 minutes
Cook Time 15 minutes

Equipment

  • Large bowl
  • Fork or pastry blender or fingers
  • Baking Sheet
  • Parchment paper
  • Whisk
  • Spatula optional, or fork
  • biscuit cutter or sharp knife
  • Measuring Cups
  • Measuring spoons

Ingredients
  

Hauptzutaten

  • 1.75 cup all purpose flour regular, unbleached
  • 0.25 cup packed brown sugar
  • 2.5 teaspoon baking powder make sure it's fresh
  • 0.5 teaspoon salt
  • 0.25 teaspoon baking soda
  • 9 tablespoon unsalted butter 1 stick + 1 tablespoon, cold
  • 0.75 cup unsweetened pumpkin puree 100% pumpkin puree, not pie filling
  • 0.33 cup buttermilk see notes for substitute

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • Line a baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, brown sugar, baking powder, salt, and baking soda.
  • Cut the cold butter into small cubes (about 1/2-inch). Add the butter cubes to the dry ingredients.
  • Cut the butter into the flour mixture using a pastry blender, two forks, or your fingers until it resembles coarse crumbs with some pea-sized pieces of butter still visible.
  • In a separate bowl, whisk together the pumpkin puree and buttermilk until well combined.
  • Pour the wet ingredients (pumpkin and buttermilk mixture) into the bowl with the dry ingredients and butter mixture.
  • Gently stir with a fork or spatula until everything just comes together. Do not overmix; a few dry spots are okay.
  • Turn the dough out onto a lightly floured surface. Gently pat the dough into a rectangle about 1/2 to 3/4 inch thick. You can fold it over on itself once or twice for layers, but do not knead.
  • Using a biscuit cutter (or a sharp knife), cut out the biscuits. Dip the cutter in flour between cuts to prevent sticking. Press straight down without twisting.
  • Gather the scraps, gently press them together, and cut out more biscuits until all dough is used.
  • Place the cut biscuits on your prepared baking sheet, leaving a little space between them.
  • Bake for 12-15 minutes, or until the tops are golden brown and the biscuits have risen nicely.
  • Let them cool slightly on the baking sheet before serving. Serve warm, optionally with butter, honey, or jam.

Notes

Tips for success: Cold butter is non-negotiable for flaky layers. Don't overmix the dough - mix until it just comes together. Handle the dough gently. Press the biscuit cutter straight down without twisting. Spoon flour into measuring cups and level off. You can mix dry ingredients and cut in butter ahead and store in the fridge.
Buttermilk substitute: Add 1 tsp white vinegar or lemon juice to 1/3 cup milk (dairy or non-dairy). Let sit 5-10 min until slightly curdled.
Storage: Store cooled biscuits in airtight container at room temp for 1-2 days. Reheat in 300°F (150°C) oven. Freeze baked/cooled biscuits in freezer-safe bag for 2-3 months; thaw or reheat from frozen. Freeze unbaked cut biscuits on a baking sheet until solid, then transfer to bag; bake from frozen, adding extra minutes.

Sharing is caring!