Easy Buttermilk Pumpkin Biscuits

Easy Buttermilk Pumpkin Biscuits

If you’re looking for a delicious way to ring in pumpkin spice season at your house. Well, I have a recipe that fits the bill! Pumpkin biscuits are the perfect probiotic food for fall because of their seasonal flavors, but also because they’re high in beta-carotene, are a great source of vitamin C, and are low in calories. Also — did I mention they taste wonderful?

These pumpkin biscuits are a great way to celebrate fall. They’re delicious, moist, and full of seasonal flavors. You can enjoy them fresh out of the oven or reheated with some butter and honey on top!

pumpkin biscuits

pumpkin biscuits


  1. Keep your cold ingredients cold. Store your buttermilk in the refrigeration until you are ready to use it; cube your butter and place it in the freezer 20 minutes prior to cutting it into your dough.
  2. Fold your wet mixture gently into the flour mixture just until it’s moistened. Add fold layers when kneading to create flaky layers.
  3. Use non-aluminum baking powder to avoid that metallic taste.

The recipe below makes about 6-10 biscuits. The size of your biscuit cutter will determine how many biscuits you get from this batch, but don’t worry — they’re so good that they’ll go fast anyway! So whether you make one dozen or two dozen (or more!), I hope you enjoy them as much as we do. Be Well-Omniley


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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



Belle Omniley
Belle Omniley

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