There’s a reason I was long-ago dubbed “Recipe Girl.” I’m a recipe hoarder. I’m obsessed with cookbooks, leaving sticky notes on numerous pages with the intention of making every single recipe one of these days. I subscribe to a ton of food magazines, and I scour them daily for new ideas and inspiration. And I have been cutting out recipes from magazines since I was in high school, which means I have a lot of recipes filed away in every category you can imagine. This Pumpkin Biscuits recipe has been in my collection forever. It’s from one of my favorites: Taste of Home. I’ve had it sitting on my kitchen counter for weeks now, and I finally got around to making these a couple days ago.
How to make Pumpkin Biscuits:
It’s a super simple recipe to whip up quickly. Just cut the butter into the dry ingredients, stir in the pumpkin and buttermilk, roll out, cut and bake.
The recipe makes 8 biscuits. This is good… since you’ll want to eat them ALL.
They puff up nicely in the oven, as any good biscuit should.
Fresh out of the oven, warm biscuits are brushed with plenty of melted butter.
I’m in love with these biscuits! To give you an idea of what they’re like, the pumpkin just adds to the texture to keep them nice and tender. There is no cinnamon or sugar or anything like that added to these biscuits. They’re as flaky and buttery as your classic biscuit. If you’re anything like me, you’ll want to drizzle your biscuits with honey too! Warm out of the oven is best for these Pumpkin Biscuits!
These delicious Pumpkin Biscuits are good on their own… or for breakfast… or as a side to your warm bowl of soup. You must make them and let me know if you love them as much as I do. We’re only a family of three, but those 8 biscuits were gobbled up in just one dinner!
If you’re on the hunt for more fall recipes, you might also like to try my Caramelized Apple Tart or this Pumpkin French Toast Casserole. Iced Pumpkin Cookies, Candy Corn Cookies and Apple Cinnamon Baked Donuts are great fall recipes too!
