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Pumpkin Biscuits

  • Author: Belle Omniley
  • Total Time: 30 minutes
  • Yield: 6 biscuits 1x


These quick and simple pumpkin biscuits are perfect for fall! Pumpkin puree and plenty of butter create the perfect flaky, satisfying pumpkin biscuit recipe for breakfast, brunch, lunch, or dinner.


  • 13/4 cups all-purpose flour
  • 1/4 cup packed brown sugar
  • 21/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup plus 1-1/2 teaspoons cold butter, divided
  • 3/4 cup canned pumpkin
  • 1/3 cup buttermilk


  • Preheat the oven to 450 degrees.
  • Mix together the flour, brown sugar, baking powder, baking soda, and salt. Cut in the butter.
  • In a separate bowl, mix together pumpkin puree and buttermilk. Gently fold into the dry mixture. Turn onto a lightly floured work surface. Knead the dough gently.
  • Roll out to about 1-inch thickness, and cut with a biscuit cutter. Place the biscuits on a nonstick baking sheet.
  • Bake for 20 minutes, or until lightly browned.
  • Prep Time: 10
  • Cook Time: 20
  • Category: Bread
  • Method: oven
  • Cuisine: American


  • Serving Size: 1 biscuit
  • Calories: 265
  • Sugar: 9.8 g
  • Sodium: 269.9 mg
  • Fat: 16.1 g
  • Carbohydrates: 28.8 g
  • Protein: 3.1 g
  • Cholesterol: 42.2 mg

Keywords: pumpkin biscuits, biscuits, pumpkin, homemade biscuits

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