Description
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all purpose flour
- 1/4 cup packed brown sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
Wet Ingredients
- 9 tablespoons (1 stick + 1 tablespoon) unsalted butter, divided
- 3/4 cup unsweetened pumpkin puree
- 1/3 cup buttermilk
Instructions
- Preheat the oven: Preheat your oven to 425 degrees F. Prepare a baking sheet by either spraying it with nonstick spray or lining it with a silpat mat to prevent sticking.
- Combine dry ingredients and cut in butter: In a large bowl, whisk together the flour, brown sugar, baking powder, salt, and baking soda. Cut in 1/2 cup of the unsalted butter until the mixture resembles coarse crumbs, ensuring an even distribution of fat.
- Mix wet ingredients and combine: In a small bowl, stir together the pumpkin puree and buttermilk until smooth. Pour this mixture into the crumb mixture and stir just until everything is moistened, being careful not to overmix.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead gently 8 to 10 times. Sprinkle in a little extra flour as needed to prevent sticking. This light kneading develops structure without toughening the biscuits.
- Shape and cut biscuits: Pat or roll the dough out to about 1-inch thickness. Using a floured 2-inch biscuit cutter, cut out biscuits. Place them about 1 inch apart on the prepared baking sheet, allowing room to rise.
- Bake: Bake in the preheated oven for 18 to 22 minutes or until the tops are golden brown and the biscuits have risen well.
- Butter the biscuits: While the biscuits bake, melt the remaining 1 tablespoon of butter. As soon as they come out of the oven, brush the melted butter over the hot biscuits to add flavor and a glistening finish.
- Serve warm: Serve these pumpkin biscuits warm for the best texture and flavor experience.
Notes
- For a spiced variation, add 1 teaspoon cinnamon and 1/2 teaspoon nutmeg to the dry ingredients.
- Use fresh pumpkin puree or canned, but ensure it is plain pumpkin, not pumpkin pie filling.
- Store leftover biscuits in an airtight container and reheat gently before serving.
- Buttermilk can be substituted with whole milk mixed with 1 tablespoon lemon juice or vinegar if unavailable.
Nutrition
- Serving Size: 1 biscuit
- Calories: 190
- Sugar: 4g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
