Flaky Pumpkin Biscuits: The Ultimate Fall Recipe for a Delicious Treat

Flaky Pumpkin Biscuits are a delightful treat that perfectly capture the essence of fall. As the leaves change and the air turns crisp, these biscuits bring warmth and comfort to any table. Originating from traditional Southern baking, pumpkin biscuits have become a beloved staple in many households, especially during the harvest season. The combination of tender, flaky layers and the subtle sweetness of pumpkin creates a mouthwatering experience that is hard to resist.

What I love most about flaky pumpkin biscuits is their versatility; they can be enjoyed as a breakfast item, a side dish for dinner, or even as a sweet snack with a dollop of butter. The rich flavor and soft texture make them a favorite among family and friends, and they are incredibly easy to whip up, making them a convenient choice for any occasion. Join me as we explore this delicious recipe that is sure to become a cherished addition to your culinary repertoire!

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup unsalted butter, cold and cubed
• 1 cup pumpkin puree (canned or fresh)
• 1/4 cup buttermilk (or milk with a splash of vinegar)
• 1/4 cup brown sugar
• 1 egg, beaten (for egg wash, optional)

Preparing the Dough

1. **Preheat the Oven**: Start by preheating your oven to 425°F (220°C). This ensures that your biscuits will bake evenly and rise beautifully. 2. **Mix Dry Ingredients**: In a large mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk them together until they are well blended. This step is crucial as it helps to evenly distribute the leavening agents and spices throughout the flour. 3. **Cut in the Butter**: Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs. You want to see small pea-sized pieces of butter throughout the mixture. This is what will create those flaky layers in your biscuits. 4. **Combine Wet Ingredients**: In a separate bowl, mix together the pumpkin puree, buttermilk, and brown sugar. Stir until the mixture is smooth and well combined. The pumpkin adds moisture and flavor, while the brown sugar gives a hint of sweetness. 5. **Combine Wet and Dry Mixtures**: Pour the pumpkin mixture into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold the ingredients together until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to tough biscuits, and we want them to be light and flaky!

Shaping the Biscuits

6. **Flour Your Surface**: Lightly flour your work surface to prevent sticking. Turn the dough out onto the floured surface. 7. **Knead the Dough**: Gently knead the dough a few times, just until it comes together. This should take no more than 5-6 turns. If the dough is too sticky, sprinkle a little more flour on top. 8. **Roll Out the Dough**: Using a rolling pin, roll the dough out to about 1-inch thickness. If you don’t have a rolling pin, you can use your hands to pat it down gently. 9. **Cut the Biscuits**: Use a biscuit cutter or a glass to cut out rounds from the dough. Press straight down without twisting to ensure the biscuits rise properly. Place the cut biscuits on a baking sheet lined with parchment paper, leaving about 1 inch of space between each one. 10. **Re-roll Scraps**: Gather any scraps of dough, gently knead them together, and roll out again to cut more biscuits. Repeat until all the dough is used.

Preparing for Baking

11. **Egg Wash (Optional)**: If you want a beautiful golden-brown finish, brush the tops of the biscuits with the beaten egg. This step is optional but adds a lovely sheen. 12. **Bake the Biscuits**: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the biscuits are golden brown on top. Keep an eye on them, as oven times can vary.

Serving the Biscuits

13. **Cool Slightly**: Once baked, remove the biscuits from the oven and let them cool on the baking sheet for about 5 minutes. This allows them to set a bit before transferring. 14. **Transfer to a Wire Rack**: Carefully move the biscuits to a wire rack to cool completely. This helps prevent them from becoming soggy on the bottom. 15. **Enjoy**: Serve the biscuits warm with butter, honey, or your favorite jam. They are perfect for breakfast, brunch, or as a delightful snack any time of the day.

Storage Tips

16. **Storing Leftovers**: If you have any leftovers (which is rare because they’re so delicious!), store them in an airtight container at room temperature for up to 2 days

Conclusion:

In summary, these flaky pumpkin biscuits are an absolute must-try for anyone looking to elevate their baking game this season. The combination of warm spices and the subtle sweetness of pumpkin creates a delightful treat that pairs perfectly with a cup of tea or coffee. Whether you enjoy them fresh out of the oven with a pat of butter, or topped with a dollop of whipped cream for a decadent dessert, these biscuits are versatile enough to suit any occasion. Feel free to get creative with your serving suggestions! You can add a sprinkle of cinnamon sugar on top before baking for an extra touch of sweetness, or even incorporate some chocolate chips or nuts into the dough for added texture. If you’re feeling adventurous, try swapping out the pumpkin for sweet potato or butternut squash for a different flavor profile. I encourage you to give this recipe a try and experience the joy of baking these flaky pumpkin biscuits in your own kitchen. Don’t forget to share your experience with friends and family, and let me know how they turned out! Your feedback means the world to me, and I can’t wait to hear about your delicious creations. Happy baking! Print