Deliciously spiced pumpkin biscuits, perfect for fall snacking.
Prep
20 min
Cook
15 min
Total
65 min
Servings
12
Difficulty
Easy
Ingredients
Biscuit Dough
Instructions
Preheat and prepare
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Pro tip: Using parchment paper prevents sticking and ensures even baking.
Mix dry ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, salt, and brown sugar.
Cut in butter
Add the cold, diced butter to the dry ingredients. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Pro tip: Ensure the butter remains cold for flaky biscuits.
Combine wet ingredients
In a separate bowl, mix the pumpkin puree and buttermilk until smooth.
Form the dough
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
Pro tip: Overmixing can result in dense biscuits.
Shape and chill
Turn the dough onto a floured surface and gently pat it into a 1-inch thick rectangle. Cut into 12 biscuits using a round cutter. Chill the biscuits in the fridge for 30 minutes.
Pro tip: Chilling helps the biscuits hold their shape during baking.
Bake the biscuits
Place the biscuits on the prepared baking sheet and bake for 12-15 minutes, or until golden brown. Cool on a wire rack.
Pro tip: Check for a golden brown colour as an indicator of doneness.
Tips & Tricks
Serving Suggestions
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