Pumpkin Buttermilk Biscuits made from scratch with just a few simple ingredients. This soft and fluffy biscuit recipe made with buttermilk and pumpkin is perfect for fall!
We love making biscuits because they don’t need to rise like rolls made with yeast. It is so easy to whip up a batch of homemade biscuits to serve with dinner, and the leftovers are perfect for breakfast.
PUMPKIN BUTTERMILK BISCUITS
Our Pumpkin Buttermilk Biscuits are fantastic served with Creamy Vegetable Soup, Zuppa Toscana, or The Best Slow Cooker Beef Stew. Try our Easy Apple Dumplings or Chocolate Coca-Cola Cake for dessert!
My family and I love having fresh bread with dinner, but sometimes I just do not have time to make homemade bread from scratch. This is my favorite biscuit recipe most of the year, but this pumpkin version is absolutely perfect in the fall! These are so simple to make and they have great consistency and flavor.
INGREDIENTS IN PUMPKIN BUTTERMILK BISCUITS
Flour – All-purpose flour works best. You can use a gluten-free substitute if needed.
Sugar – Just a little bit of sugar is needed to add a little bit of sweetness to the biscuits. Half of the sugar will be mixed into the biscuit dough, and the other half will be sprinkled on top of the biscuits before baking.
Baking powder and baking soda – These are the leavening agents in the biscuits, so for best results, make sure they aren’t old or expired.
Pumpkin pie spice – Just one teaspoon of pumpkin pie spice adds a lot of flavor! Pumpkin pie spice is a delicious blend of cinnamon, nutmeg, ginger, allspice, and cloves.
Butter – Make sure the butter is cold before adding to the biscuit dough. You can cut the butter into the dough with a pastry cutter, or you can grate the butter and stir into the other ingredients. For best results, use real butter.
Pumpkin – Canned pumpkin provides most of the moisture and flavor in the biscuits. You can make homemade pumpkin puree if you prefer!
Buttermilk – You can use regular milk in the recipe, but buttermilk will provide the optimal flavor and texture to the biscuits. If you don’t have buttermilk on hand, it’s easy to make your own (see below)!
How to make Pumpkin Buttermilk Biscuits
Preheat oven to 450°.
Sift together flour, 2 Tbsp sugar, baking powder, baking soda, and pumpkin pie spice.
Cut in the butter until the mixture resembles coarse crumbs (or grate the butter first and mix into the other ingredients).
In a small bowl, whisk together pumpkin and buttermilk.
Add to flour mixture and stir just until combined. Knead gently a few times.
Roll out dough to ½ inch thickness and cut using a biscuit or cookie cutter. Place biscuits on a lightly greased cookie sheet and sprinkle the tops with the remaining sugar.
Bake the biscuits for 10 minutes or until light golden brown. The recipe should make 12-18 biscuits, depending on the size.
PUMPKIN BUTTERMILK BISCUITS
Ingredients
- 2 cups flour
- 4 Tbsp sugar divided
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- ½ cup butter cold
- ⅔ cup canned pumpkin
- ½ cup buttermilk
Instructions
- Preheat oven to 450°.
- Sift together flour, 2 Tbsp sugar, baking powder, baking soda, and pumpkin pie spice. Cut in the butter until the mixture resembles coarse crumbs or grate the butter first and mix into the other ingredients.
- In a small bowl, whisk together pumpkin and buttermilk. Add to flour mixture and stir just until combined. Knead gently a few times.
- Roll out dough to ½ inch thickness and cut using a biscuit or cookie cutter. Place biscuits on a lightly greased cookie sheet and sprinkle the tops with the remaining sugar.
- Bake the biscuits for 10 minutes or until light golden brown. The recipe should make 12-18 biscuits, depending on the size.
Nutrition
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Tips for making Easy Biscuit Recipe
Making homemade biscuits is very easy! You don’t need an electric mixer or any special tools (although I do love my Ateco Biscuit Cutters!) Keep it fast and simple!
Here are a few tips on how to make the best homemade biscuits:
- Do NOT overmix! Just use a mixing bowl and a rubber scraper or spoon. Don’t use any type of an electric mixer as it’s incredibly easy to over-mix the dough. Aim to mix the dough about 15 times and that’s it! I find it usually takes about 15 turns of the rubber scraper to get the ingredients incorporated.
- Grating the butter really makes your life so much easier. I promise! It’s super fast and works really, really well for biscuit recipes. Just use a basic cheese grater and make sure your butter is cold. Grated butter adds a wonderful richness to these biscuits.
- Remember that the dough will be STICKY. Sticky dough yields soft, delicate biscuits with amazing texture. Don’t add a lot of flour when you’re patting the dough out and cutting it into biscuits. Use just enough to be able to cut the biscuits out into circles, that’s it. Yes, it gets a bit messy. It’s okay, it will all be worth it! I like to spray my countertop with non-stick spray before I transfer the dough out on top of it, so that I use even less added flour.
- As with most baked goods, be sure to not over-bake! That’s one quick way to have hard, dry biscuits, blech!
Buttermilk Substitutions
Buttermilk is a key ingredient in this biscuit recipe, but if you don’t have any on hand, you can easily swap it out. No matter which substitution you choose, keep in mind that the taste and texture of the biscuits may be slightly different.
Milk and Vinegar/Lemon Juice
One common substitution for buttermilk is to use regular milk and an acid like vinegar or lemon juice. To make this substitution, simply add 1/2 tablespoon of vinegar or lemon juice to a measuring cup, and then add enough milk to make 1/2 cup. Let the mixture sit for a few minutes until it curdles and thickens, and then use it in place of buttermilk in the recipe.
Yogurt
Another option is to use plain yogurt in place of buttermilk. Use the same amount of yogurt as you would buttermilk in the recipe. This substitution will add a slight tang and make the biscuits slightly denser.
Sour Cream
Sour cream can also be used as a substitute for buttermilk. Use the same amount of sour cream as you would buttermilk in the recipe. This substitution will make the biscuits richer and slightly denser.
Milk and Cream of Tartar
Finally, you can use regular milk and cream of tartar as a substitution for buttermilk. To make this substitution, add 3/4 teaspoon of cream of tartar to a measuring cup, and then add enough milk to make 1/2 cup. Let the mixture sit for a few minutes until it thickens, and then use it in place of buttermilk in the recipe.
Can you freeze Homemade Biscuits?
Yes, you can freeze homemade biscuits in an airtight container for up to 1 month. I find after that 4-week mark, the texture and flavor of the biscuits suffer. Since these are so simple to make, whip up a fresh batch any time you want to enjoy some hot biscuits!
Can you freeze homemade biscuit dough?
Yes, you can freeze the unbaked homemade biscuit dough that’s been shaped into biscuits. Simply place the formed biscuits on a parchment-lined baking tray and freeze for several hours. Once solid, transfer to an airtight container and freeze for 2-3 months. Once you’re ready to bake the biscuits, place them in an 8×8 greased pan and let them sit out several hours, until thawed. Proceed with the rest of the recipe, baking for 10 minutes at 450°F.
Need more biscuit and dinner roll recipes? Here you go!
- Blueberry Buttermilk Biscuits
- Cinnamon Biscuits with Honey Butter
- Easy Parmesan Garlic Dinner Rolls
- Easy 30-Minute Dinner Rolls
- Raspberry Honey Butter Spread
- Cheesy Cornbread Muffins
- Best Blueberry Muffins
- Sweet Potato Biscuits
- Strawberry Butter recipe
- Parmesan Garlic Dinner Rolls
- Homemade English Muffins
- Nutella Banana Muffins recipe
- Banana Nut Muffins
- Sweet Orange Dinner Rolls
Pumpkin Buttermilk Biscuits are soft, fluffy, and perfect for fall. Homemade biscuits made from scratch with pumpkin, buttermilk, and a few other simple ingredients.
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