Biscuits

Spiced Pumpkin Buttermilk Biscuits

spiced_pumpkin_buttermilk_biscuits
spiced_pumpkin_buttermilk_biscuits

Recipe by Audra Fullerton / The Baker Chick

Ingredients

  • 2 cups all-purpose flour
  • 2½ teaspoons Clabber Girl Baking Powder
  • ½ teaspoon salt
  • ½ teaspoon Spice Islands Ground Saigon Cinnamon
  • ¼ teaspoon Spice Islands Ground Ginger
  • ¼ teaspoon Spice Islands Ground Cloves
  • ¼ teaspoon Spice Islands Ground Nutmeg
  • 5 tablespoons chilled butter, cut into 1/8 inch slices
  • ⅓ cup room temperature buttermilk (plus more for brushing)
  • ¾ cup pumpkin puree
  • 3 tablespoons Maple Grove Farms of Vermont® maple syrup (or honey as a substitute)

Directions

  1. Preheat oven to 400° F and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, salt and spices.
  2. Add the butter and use your hands smash each slice flat and toss with flour. Work it this way until butter is pea-sized.
  3. In a small bowl, whisk together the buttermilk, pumpkin and maple syrup. Make a well in the dry ingredients and pour the buttermilk mixture in, stirring until just moistened. (Dough will be a bit shaggy.)
  4. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. (dough may still seem a bit ragged, but don’t knead it too much.)
  5. With floured hands, press or pat dough into a ½-inch-thick 9 x 5 inch rectangle. Sprinkle top of dough with additional flour if needed. Fold dough over onto itself in 3 sections, starting with 1 short end. (like how you’d fold a letter,) Repeat entire process 1 more time, beginning with pressing into a ½-inch-thick 9 x 5 inch rectangle and then folding like a letter.
  6. Press or pat dough to ¾-inch thickness on a lightly floured surface; cut with a 3-inch round cutter (It’s important to not twist the cutter, just a simple up and down motion is best.) Cut more with scraps as needed. Place biscuits, 1 inch apart, on prepared baking sheet and brush with buttermilk.
  7. Bake at 400° for 13-15 minutes or until golden. Remove from baking sheet and cool 2 minutes on wire racks. Serve warm

Spiced Pumpkin Buttermilk Biscuits

spiced_pumpkin_buttermilk_biscuits

Ingredients

  • 2 cups all-purpose flour
  • 2½ teaspoons Clabber Girl Baking Powder
  • ½ teaspoon salt
  • ½ teaspoon Spice Islands Ground Saigon Cinnamon
  • ¼ teaspoon Spice Islands Ground Ginger
  • ¼ teaspoon Spice Islands Ground Cloves
  • ¼ teaspoon Spice Islands Ground Nutmeg
  • 5 tablespoons chilled butter, cut into 1/8 inch slices
  • ⅓ cup room temperature buttermilk (plus more for brushing)
  • ¾ cup pumpkin puree
  • 3 tablespoons Maple Grove Farms of Vermont® maple syrup (or honey as a substitute)

Directions

  1. Preheat oven to 400° F and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, salt and spices.
  2. Add the butter and use your hands smash each slice flat and toss with flour. Work it this way until butter is pea-sized.
  3. In a small bowl, whisk together the buttermilk, pumpkin and maple syrup. Make a well in the dry ingredients and pour the buttermilk mixture in, stirring until just moistened. (Dough will be a bit shaggy.)
  4. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. (dough may still seem a bit ragged, but don’t knead it too much.)
  5. With floured hands, press or pat dough into a ½-inch-thick 9 x 5 inch rectangle. Sprinkle top of dough with additional flour if needed. Fold dough over onto itself in 3 sections, starting with 1 short end. (like how you’d fold a letter,) Repeat entire process 1 more time, beginning with pressing into a ½-inch-thick 9 x 5 inch rectangle and then folding like a letter.
  6. Press or pat dough to ¾-inch thickness on a lightly floured surface; cut with a 3-inch round cutter (It’s important to not twist the cutter, just a simple up and down motion is best.) Cut more with scraps as needed. Place biscuits, 1 inch apart, on prepared baking sheet and brush with buttermilk.
  7. Bake at 400° for 13-15 minutes or until golden. Remove from baking sheet and cool 2 minutes on wire racks. Serve warm

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