Well butter my biscuits – my buttermilk pumpkin biscuits! Yep – these ones right here. They are fluffy and flaky, buttery and soft, with just a weeee hint of pumpkin.
And right about now, I just want to sit down to a big brunch with a basket filled with these biscuits, a plate of crisp bacon, sausage milk gravy and a pile of homemade ricotta pancakes, maybe even some scrambled eggs with pepperjack cheese (cause I love me some spice).
That’s what I dream about during the week – when you’re just scrambling to get ready, your work email is blowing up, you realize you’ve ran out the door in your flip flops that you walk the dog in instead of your work shoes, and you’re just hoping you can find something quick and some-what food related to shove into your mouth for breakfast.
But on the weekends, you can sleep in a bit, grab some coffee, and slowly start a big breakfast spread. Plus, nothing beat the smell of a big breakfast cooking in the kitchen. Sure you may dirty 7 pans, 45 plates and 12 pots, and you’ll soon be deep in a food coma, but it’s so soothing to the soul.
The good thing about these biscuits are the are easy to make, they bake up quickly, and they really don’t make much of a mess. Plus, you can totally go savory or sweet. You can pile them high with sausage and gravy, maybe even a fried egg – or you could stuff them with a slathering of butter and fresh fruit or jam, or a big drizzle of honey (my favorite).
Oh and there’s pumpkin – which you just can’t get away from this time of year whether you like it or not (but we all know you like it!).
So let’s just dream of these buttermilk pumpkin biscuits for a few more days until we can add them to our big breakfast spread that we all have planned for this weekend.
- 2¼ cup all purpose flour, plus more for rolling out biscuits
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 2 teaspoons cinnamon
- 8 tablespoons (1 stick) cold unsalted butter, cut into cubes
- 1 cup cold buttermilk
- ½ cup pure pumpkin puree
- Preheat oven to 425 degrees F and arrange a rack on the middle position. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking powder, salt, baking soda and cinnamon.
- Add the cubed butter and cut into the flour mixture using a pastry blender, two forks or your biscuit cutter. Cut into flour mixture until it resembles coarse crumbs.
- In a small bowl combine buttermilk and pumpkin puree.
- Add pumpkin mixture to flour mixture, stirring together until just combined.
- Generously dust a work surface with flour. Using floured hands, gently pat the dough into a 1-inch thick disc.
- Using a 2-inch round cutter dipped in flour, cut out as many biscuits as possible.
- Transfer the biscuits to the prepared pan. Gather the scraps into a ball and repeat creating a disc and cutting more biscuits until no dough remains.
- Bake biscuits until they have risen and are golden brown on top, about 14 to 16 minutes.
- Transfer to a wire rack and cool just slightly before serving.