Pumpkin Biscuits With Honey Butter
Published Nov. 13, 2024
- Total Time
- 45 minutes
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3cups/390 grams all-purpose flour
- 1tablespoon baking powder
- 2teaspoons sugar
- 2teaspoons kosher salt (such as Diamond Crystal)
- ¾cup/170 grams unsalted butter, cubed
- 1cup/230 grams canned pumpkin purée
- ½cup/120 milliliters buttermilk, well shaken, plus more to brush the biscuits
- Flaky salt (optional), for sprinkling
- ½cup/113 grams unsalted butter, at room temperature
- ¼teaspoon kosher salt (such as Diamond Crystal)
- 2tablespoons mild honey (such as clover honey)
For the Biscuits
For the Honey Butter
Nutritional analysis per serving (10 servings)
387 calories; 24 grams fat; 15 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 5 grams protein; 237 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. Line a large rimmed baking sheet with parchment paper.
- Step 2
In a large bowl, whisk together the flour, baking powder, sugar and salt.
- Step 3
Toss the butter in the flour mixture to coat. Use your fingers or a pastry blender to cut the butter into the flour until the mixture is coarse and sandy, with a few larger, pea-size pieces.
- Step 4
Make a well in the center and add the pumpkin purée and buttermilk. Stir gently with a fork until the flour mixture is moistened. Do not overmix.
- Step 5
Scoop the dough into 10 biscuits, about ⅓ heaping cup each, and place on the prepared sheet 2 inches apart. Brush the tops with additional buttermilk.
- Step 6
Bake until golden on top and cooked through, 15 to 20 minutes. Let biscuits rest and cool for 10 minutes.
- Step 7
While the biscuits bake and rest, make the honey butter: In a medium bowl, stir the butter and salt together with a flexible spatula until soft and well mixed. Drizzle in the honey and fold a few times until the honey is incorporated but the mixture is still a bit streaky. Cover and refrigerate.
- Step 8
Serve the biscuits warm, with a sprinkle of flaky salt, if using, and the honey butter.
Private Notes
Comments
I'm going to make this, but, because commenter Zach noted the muted pumpkin taste, I am thinking of adding some of the traditional pumpkin pie spices, like cinnamon, ginger, nutmeg, clove, and cardamon... Should work. PS The comments are what I so love about this site. The pages of my cookbooks don't advise me...
These were simple and had a wonderful flakey taste, deliciously paired with the honey butter. I substituted the buttermilk in the biscuits with whole milk Greek yogurt with no ill effect. Only note is that they did not taste at all of pumpkin—might be worth experimenting adding pumpkin pie spice, or noting in the recipe the pumpkin is added for color not taste.
Could these be made ahead, frozen, and then warmed for Thanksgiving dinner?
I made these with pumpkin pie mix rather than plain pumpkin puree because I wanted the spices. I left out the sugar because the pumpkin pie mix had some already. Otherwise followed the recipe and they are delicious. A bit crisp on top and moist inside. Can’t wait to eat with leftovers.
These are very good. I made the dough and shaped the biscuits the day before I wanted to bake them, then froze them overnight. I also used a 3 tablespoon cookie scoop to portion the dough, which gave them an appealing domed shape and gave me 16 smaller biscuits rather than 10 large ones. I did add a little bit (1/8 of a tsp) of pumpkin pie spice, but I would skip that if I made these again as part of a savory spread.
These are yummy. The only thing I did differently was grated frozen butter into the flour mixture, I patted out the dough, folded it over a couple of times (gives them layers) and cut into rounds. I also added pumpkin pie spice 1.5 teaspoons to the dough. And to the honey butter I added 1/2 tsp of cinnamon.