Good morning! I have a very fall recipe to share with you today: Pumpkin Biscuits! These are your basic buttermilk recipe, but with a little pumpkin puree added in for a autumn kick. I highly recommend serving these with some apple butter, or just plain old butter will do! Get the recipe below!
Pumpkin Buttermilk Biscuits: yields 6 (adapted from this recipe)
- 3 cups of AP flour
- 1/4 tsp. of baking soda
- 1 tbs. of baking powder
- 1 tsp. of salt
- 1 1/2 tsp. of cinnamon
- pinch of nutmeg
- 1 tbs. + 1 tsp. of sugar
- 6 tbs. unsalted butter, from the freezer
- 3/4 cup of buttermilk
- 1/2 cup of canned pumpkin
- 2 tbs. of milk
Step one - Preheat the oven to 450 degrees Fahrenheit. Line a baking tray with parchment paper and set aside. In a large bowl, add the flour, baking soda and powder, salt, cinnamon,nutmeg and sugar and whisk to combine.
Step two - Using a cheese grater, grate the butter into the flour mixture. Pour in the buttermilk and pumpkin and gently mix through with your hands until the dough just starts to come together.
Step three - Dump the dough onto a floured work surface and gently pat until it's about 1-1½ inches thick. Then, cut out biscuits using a glass, cookie cutter, or biscuit cutter.
Step four - Arrange your biscuits close together on parchment paper-lined baking tray and bake for 20 minutes. Once baked, sprinkle with cinnamon and enjoy!