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Pumpkin Buttermilk Biscuits

These Pumpkin Buttermilk Biscuits are tall, fluffy, and pumpkiny. They make a great fall food side dish for your favorite fall time meal!
Course Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 13 minutes
Total Time 43 minutes
Servings 15
Author Sarah Averett


  • 2 cups all-purpose flour
  • 2 & 1/2 tsp. baking powder
  • 1 & 1/4 tsp. pumpkin pie spice
  • 1/2 tsp. salt
  • 5 Tbsp. butter chilled and cut into small pieces {I use salted butter}
  • 1/3 cup buttermilk
  • 3/4 cup canned pumpkin
  • 3 Tbsp. honey


  1. Preheat oven to 400°F.
  2. Combine flour, baking powder, pumpkin pie spice, and salt in a large bowl.
  3. Cut in the butter with a pastry blender mix on high in an electric mixer until mixture resembles coarse meal. Chill for 10 minutes.
  4. In a small bowl, combine the buttermilk and honey, stirring with a whisk until well blended. Add canned pumpkin.
  5. Add the buttermilk mixture to flour mixture and stir just until moist.
  6. Turn dough out onto a lightly floured surface and knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour.
  7. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope).
  8. Reroll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour.
  9. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness.
  10. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds.
  11. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper.
  12. Bake for 12-14 minutes or until golden.
  13. Remove from pan and cool 2 minutes on wire racks. Serve warm.