Description
These Pumpkin Spice Biscuits are a delightful seasonal treat that combines flaky, buttery biscuit texture with warm, aromatic fall spices. Perfectly tender and lightly spiced, these biscuits incorporate pumpkin puree for moisture and flavor, making them an ideal accompaniment for breakfast, brunch, or a cozy snack.
Ingredients
Scale
Wet Ingredients
- 8 Tbsp (113 g) unsalted butter, cold
- 1/2 cup (120 ml) pumpkin puree (100% pumpkin without additives)
- 1/2 cup (120 ml) cold buttermilk or cream
Dry Ingredients
- 2 cups (240 g) all-purpose flour
- 1 Tbsp (12 g) baking powder (ensure fresh)
- 1 tsp (6 g) salt
- 1 tsp (4 g) sugar
- 1/2 tsp (1 g) ground ginger
- 1/4 tsp (0.5 g) ground cinnamon
- 1/4 tsp (0.5 g) ground cardamom
- 1/4 tsp (0.5 g) ground cloves
- 1/4 tsp (0.5 g) ground allspice
- 1/4 tsp (0.5 g) ground nutmeg
Instructions
- Preheat Your Oven: Set your oven to 450°F (232°C) and allow it to warm up fully before baking. Use an oven thermometer to ensure an accurate temperature that promotes proper biscuit rising.
- Cut in Cold Butter: Cube the cold unsalted butter into small pieces. Keep the butter cold during this process to achieve a flaky, tender biscuit texture rather than a dense or tough crumb.
- Mix Pumpkin and Buttermilk: In a small bowl, whisk together the pumpkin puree and cold buttermilk or cream until smooth. This aerates the mixture, contributing to the biscuits’ lightness and rise.
- Combine Dry Ingredients: In a food processor, add flour, sugar, baking powder, salt, and all spices—ginger, cinnamon, cardamom, cloves, allspice, and nutmeg. Pulse 4–6 times to combine evenly. If mixing by hand, whisk thoroughly.
- Add the Butter: Add the cold butter cubes to the dry mixture and pulse about 20 times until the texture resembles coarse crumbs with visible pea-sized butter pieces, critical for flaky layers.
- Incorporate Pumpkin Mixture: Slowly add the pumpkin and buttermilk mixture to the flour and butter, pulsing or stirring gently just until the dough comes together. Avoid over-mixing to prevent stickiness. Add up to 1 extra tbsp of buttermilk if dough feels too dry.
- Shape the Dough: Transfer dough to a lightly floured surface and gently pat it into an 8-inch (20 cm) diameter disc, keeping it thick for taller, tender biscuits.
- Minimal Kneading: Knead only a couple of times if needed to fully integrate the dough. Over-kneading can toughen the biscuits.
- Cut Out the Biscuits: Use a 2 1/2 inch (6.35 cm) biscuit cutter and press straight down without twisting to cut the dough. Twisting seals edges and can prevent rising. Place biscuits on a baking sheet.
- Chill the Cut Biscuits: Refrigerate the biscuit rounds for about 20 minutes before baking to maintain flakiness and shape.
- Bake Until Golden: Bake in the preheated oven at 450°F (232°C) for 12 minutes or until the tops are golden brown and risen. Biscuits should feel firm but not hard. Rotate the sheet halfway through if needed for even baking.
Notes
- Cold butter is essential for flaky biscuits; keep it cold throughout the process.
- Do not twist the biscuit cutter when shaping to ensure the edges rise properly.
- Chilling the biscuits before baking preserves their shape and texture.
- If dough seems too dry, add a tablespoon of buttermilk to achieve the right consistency.
- Use fresh baking powder for the best rise and texture.
- Avoid overworking the dough to keep biscuits tender.
