Pumpkin Biscuits With Honey Butter

By Yossy Arefi

Published Nov. 13, 2024

Pumpkin Biscuits With Honey Butter
Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.
Total Time
45 minutes
Prep Time
5 minutes
Cook Time
40 minutes
Rating
5(488)
Comments
Read comments

These moist, buttery, pumpkin-y biscuits are the perfect use for that last bit of pumpkin purée in the can. They boast crunchy tops, soft centers and a flavor that lands somewhere between sweet and savory. They come together in no time at all, with just a bowl and a spoon, and their cheery orange hue makes them a perfect addition to any holiday table. The biscuits are best warm from the oven but can be reheated in a low oven or toaster oven just before serving. Don’t forget the sweet and salty honey butter on the side, which makes these biscuits extra special.

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Ingredients

Yield:10 biscuits 

    For the Biscuits

    • 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 

    For the Honey Butter

    • ½cup/113 grams unsalted butter, at room temperature
    • ¼teaspoon kosher salt (such as Diamond Crystal)
    • 2tablespoons mild honey (such as clover honey)
Ingredient Substitution Guide
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

  1. Step 1

    Heat oven to 425 degrees. Line a large rimmed baking sheet with parchment paper.

  2. Step 2

    In a large bowl, whisk together the flour, baking powder, sugar and salt.

  3. 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.

  4. 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.

  5. 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.

  6. Step 6

    Bake until golden on top and cooked through, 15 to 20 minutes. Let biscuits rest and cool for 10 minutes.

  7. 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.

  8. Step 8

    Serve the biscuits warm, with a sprinkle of flaky salt, if using, and the honey butter.

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Ratings

5 out of 5
488 user ratings
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Comments

Jeanne

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...

Alex

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.

Claudia

Could these be made ahead, frozen, and then warmed for Thanksgiving dinner?

Heidi

I used fresh pumpkin that I had baked and mashed and frozen from the fall. Made the dough much lighter. Instead of buttermilk, I used half full fat Greek yogurt and half heavy cream. The texture and flavor were wonderful. Perfect with the honey butter.

JB

My dough was very dense and almost dry - there was no way I could scoop these so I patted them out, folded over a few times like a traditional biscuit and cut them into 10 squares with a sharp knife. They were the most beautiful, delicious, flaky, layered biscuits I’ve ever made. I did grate and freeze the butter and my pumpkin was very cold from the fridge so maybe that’s why but I’m gojng to do it exactly the same way next time!

Ritch66

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.

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