Pumpkin Biscuit with Whipped Maple Butter
Enjoy a homemade pumpkin biscuit with creamy whipped maple butter as an exciting breakfast or a midday pick-me-up! Enjoy the flavor of the warming spices and the moisture that comes from the pumpkin puree. It’s hard to stop at one single flaky pumpkin biscuit, so go ahead, have a few!
Why I Love This Pumpkin Biscuit Recipe
I’m a biscuit lover, so of course I adore this pumpkin biscuit recipe! You can give me plain buttermilk biscuits with some honey, jam, or butter, and I’d be happy – I’ve even made biscuit sliders out of them! But offer me pumpkin biscuits and I’m over the moon!
These delicious little morsels of flaky goodness are perfectly flavored with pumpkin puree and warming fall spices like cinnamon, nutmeg, and clove. Then, we topped them with whipped maple butter for a truly mouthwatering treat!
They’re great for breakfast and even as a snack! They’re so simple to whip together – just make sure you don’t overmix them.
FAQs
The difference between biscuits and scones are the ingredients and their subsequent texture. Biscuits are made with buttermilk and no eggs, and then they result in a flaky and soft texture. Scones, on the other hand, are made with cream and eggs and they’re a bit more dense.
Don’t overmix your dough! They’ll wind up dry if you overmix.
When you’re kneading your biscuit dough, make sure not to overwork it. Overworking the dough will result in chewy and tough biscuits rather than the fluffy and flaky ones we’re looking for.
More Biscuit Recipes To Try
- Biscuits and Gravy Casserole
- Buttermilk Chive Biscuits
- Rosemary Cheddar Biscuits
- Garlic Cheddar Biscuits
Pumpkin Biscuit with Whipped Maple Butter
Ingredients
- Biscuits
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon clove
- 1/4 teaspoon nutmeg
- 5 Tablespoons cold butter cut into small pieces
- 1/3 cup buttermilk
- 3/4 cup canned pumpkin
- Whipped Maple Butter
- 1/2 cup butter softened
- 1/4 cup maple syrup
Instructions
- Preheat oven to 450 degrees F.
- In a large bowl combine flour, baking powder, baking soda, sugar, salt, cinnamon, ginger, clove and nutmeg. With two knives or a pastry blender cut in butter until you have coarse crumbs. Add in buttermilk and pumpkin and mix just until combined. Do not overmix.
- Dump onto lightly floured surface and knead lightly 8 times. Pat out to 1/2 inch thick and cut out rounds with a biscuit cutter. Place on a lightly greased baking sheet 1 inch apart.
- Bake for 10-12 minutes or until lightly browned.
- To make the whipped maple butter, place butter in a small butter and whip until lightened in color. Add maple syrup and blend well. Serve with warm biscuits.
