Pumpkin Buttermilk Biscuits

These Pumpkin Buttermilk Biscuits are tall, fluffy, and pumpkiny. They make a great fall food side dish for your favorite fall time meal!

 Fall is in just three days, guys. I can’t begin to tell you how happy I am about it! I am in Phoenix, AZ right now, where it is at least 100 degrees and it makes me want to go home to Wyoming {I can’t believe I call Wyoming home now. #imisscolorado} and cozy up in socks, with hot chocolate.

Since that can’t happen right now, I’m posting these Pumpkin Buttermilk Biscuits, so you can enjoy the falltimey goodness.

Throw a little butter and some honey on these babies and you will have a delicious taste of fall in your mouth. They have officially become a new favorite side to include in our meals this fall!

Print

Pumpkin Buttermilk Biscuits

These Pumpkin Buttermilk Biscuits are tall, fluffy, and pumpkiny. They make a great fall food side dish for your favorite fall time meal!

Course Side Dish

Cuisine American

Prep Time 30 minutes

Cook Time 13 minutes

Total Time 43 minutes

Servings 15

Author Sarah Averett

Ingredients

• 2 cups all-purpose flour
• 2 & 1/2 tsp. baking powder
• 1 & 1/4 tsp. pumpkin pie spice
• 1/2 tsp. salt
• 5 Tbsp. butter chilled and cut into small pieces {I use salted butter}
• 1/3 cup buttermilk
• 3/4 cup canned pumpkin
• 3 Tbsp. honey

Instructions

1. Preheat oven to 400°F.
2. Combine flour, baking powder, pumpkin pie spice, and salt in a large bowl.
3. Cut in the butter with a pastry blender mix on high in an electric mixer until mixture resembles coarse meal. Chill for 10 minutes.
4. In a small bowl, combine the buttermilk and honey, stirring with a whisk until well blended. Add canned pumpkin.
5. Add the buttermilk mixture to flour mixture and stir just until moist.
6. Turn dough out onto a lightly floured surface and knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour.
7. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope).
8. Reroll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour.
9. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness.
10. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds.
11. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper.
12. Bake for 12-14 minutes or until golden.
13. Remove from pan and cool 2 minutes on wire racks. Serve warm.

-Sarah

Facebook | Pinterest | Twitter | Instagram | Contact

Be sure to pin this for later!