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Flaky Pumpkin Biscuits



For pumpkin biscuits:

  • 2 cups flour
  • 4 Tbsp. brown sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1/8 tsp. ground cloves
  • 8 Tbsp. butter cold and cut into cubes
  • 1/2 cup plus 2 Tbsp. canned pumpkin puree
  • 1/3 cup buttermilk

For maple cinnamon butter:

  • 1/2 cup 2 stick butter
  • 2 Tbsp. pure maple syrup
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. vanilla extract



For biscuits:

  1. Preheat oven to 40o degrees F. Line a baking sheet with a silicone baking mat or a piece of parchment paper.
  2. Whisk the dry ingredients together. Cut the cold butter into the dry ingredients until crumbly. Mix the pumpkin puree and buttermilk together. Make a well in the center of the dry ingredients and pour the pumpkin and buttermilk into the well. Use a fork to quickly mix the dough together to form a ball. Transfer the dough to a lightly floured surface and knead a few times until the dough comes together. Roll out on a floured surface to 1/2" thickness. Use a 2 1/2 to 3" round cookie cutter to cut out the biscuits. Transfer the biscuits to the baking sheet and re-roll the scraps.
  3. Bake for 12-14 minutes, or until golden brown.

For cinnamon maple butter:

  1. Beat butter until light and fluffy. Add the maple syrup a little at a time, beating well. Add the cinnamon and vanilla extract and beat for another minute or so. Transfer to a small bowl, cover and chill until ready to use, or serve immediately.

Recipe Notes

Yields 18 2 1/2-inch biscuits, less if you use a larger cutter and a heaping 1/2 cup maple cinnamon butter.