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Pumpkin Biscuits Recipe

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★★★★★

4.6 from 108 reviews

These Pumpkin Biscuits are tender, flaky, and infused with warm spices and herbs like sage, thyme, and ginger. Perfectly moist thanks to pumpkin purée and sour cream, they are a delightful autumn-inspired biscuit that pairs wonderfully with soups or fall breakfasts. Easy to prepare with simple ingredients, they’re baked to golden perfection and are best enjoyed fresh or toasted as leftovers.

Ingredients

Scale

Dry Ingredients

  • 2 and ⅛ to 2 and ¼ cups (255-270g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons dried sage
  • 1 teaspoon dried thyme
  • ½ teaspoon ground ginger

Wet Ingredients and Fat

  • ¼ cup (57g) unsalted butter, cold and divided
  • ¾ cup pumpkin purée
  • ½ cup sour cream or plain Greek yogurt (full fat preferred)

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat and set aside to prepare your workspace.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, dried sage, thyme, and ground ginger until evenly combined. Set this mixture aside.
  3. Cut in Butter: Cut 2 tablespoons of the cold butter into small pieces. Using two forks or a pastry cutter, cut the butter into the flour mixture until the texture resembles pea-sized crumbs. Set aside.
  4. Combine Wet Ingredients: In a separate medium bowl, whisk together the pumpkin purée and sour cream (or yogurt) until smooth and uniform.
  5. Form Dough: Pour the wet mixture into the dry ingredients. Gently mix with a large spatula until the dough just comes together. This may take a little patience and you might need to finish mixing by hand to fully combine.
  6. Shape Biscuits: Turn the dough out onto a lightly floured surface. Pat it into a circle about ½ inch thick. Using a 3-inch round cookie cutter or the rim of a thin glass, press straight down into the dough without twisting. Lift the cutter straight up and set the biscuit on the prepared baking sheet. Re-roll scraps and continue cutting until all dough is used.
  7. Brush with Butter and Bake: Brush the remaining butter over the tops of the cut biscuits. Bake in the preheated oven for 14-16 minutes or until the biscuits are set and lightly golden on top.
  8. Cool and Serve: Remove biscuits from the oven and allow them to cool for about 15 minutes before serving. They are best enjoyed fresh but can be stored covered tightly at room temperature for up to 3 days or frozen for up to 3 months. Reheat leftovers by slicing and toasting.

Notes

  • Flour: Start with 2 and ⅛ cups and add extra by tablespoon only if needed, but do not exceed 2 and ¼ cups for the best texture.
  • Pumpkin Purée: Measure by volume with measuring cups, as moisture content varies between brands and can affect dough consistency.
  • Sour Cream/Yogurt: Both work well, but full-fat versions yield richer, more tender biscuits.
  • Leftover Biscuits: They tend to become moist overnight; slicing and toasting leftovers in a toaster or toaster oven refreshes their texture and flavor.

Keywords: pumpkin biscuits, autumn biscuits, savory biscuits, pumpkin purée, fall baking, soft biscuits, herb biscuits

Find it online: https://frommamamaya.com/pumpkin-biscuits-recipe/