Description of this recipe:
These Fluffy Spiced Pumpkin Biscuits are a delightful twist on a classic comfort food. Infused with the warm, aromatic spices of fall and the moist tenderness of pumpkin puree, these biscuits are perfect for breakfast, brunch, or as a side to your favorite savory dishes. Their golden-brown exterior gives way to a soft, airy interior, making each bite a comforting experience. These biscuits are a celebration of autumn flavors and textures, offering a unique and memorable culinary treat.
Why you will love this recipe:
You’ll fall in love with these Fluffy Spiced Pumpkin Biscuits for several reasons. First, the combination of warm spices like cinnamon, nutmeg, ginger, and cloves creates an irresistible aroma that fills your kitchen, evoking feelings of cozy autumn days. Second, the addition of pumpkin puree not only adds a subtle sweetness but also ensures a moist and tender crumb, making these biscuits incredibly satisfying.
Moreover, these biscuits are surprisingly easy to make, requiring just a few simple steps and readily available ingredients. The recipe is also versatile; you can enjoy them plain, slathered with butter, or topped with a drizzle of honey or maple syrup. They’re also fantastic alongside soups, stews, or roasted meats, adding a touch of warmth and spice to any meal.
Finally, these biscuits are perfect for sharing with family and friends, making them an ideal addition to holiday gatherings, potlucks, or weekend brunches. Their unique flavor and comforting texture are sure to impress and delight everyone who tries them.
Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup unsalted butter, cold and cubed
- ¾ cup pumpkin puree
- ⅓ cup buttermilk
- 1 teaspoon vanilla extract
Preparation:
Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. This ensures that the biscuits don’t stick and makes cleanup a breeze.
Step 2: In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Whisking ensures that all the dry ingredients are evenly distributed, which is essential for a consistent flavor and texture in the final product. The brown sugar adds a subtle molasses flavor that complements the pumpkin and spices beautifully.
Step 3: Add the cubed cold butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs. The key here is to keep the butter cold, as this creates pockets of fat that melt during baking, resulting in flaky layers. If using your fingers, work quickly to prevent the butter from melting.
Step 4: In a separate bowl, combine the pumpkin puree, buttermilk, and vanilla extract. Stir until well blended. The pumpkin puree adds moisture and a subtle sweetness, while the buttermilk provides acidity that helps to tenderize the dough and activate the baking soda. The vanilla extract enhances the overall flavor profile.
Step 5: Pour the pumpkin mixture into the flour mixture. Gently stir until just combined. Be careful not to overmix, as it can make the biscuits tough. Overmixing develops the gluten in the flour, leading to a dense, chewy biscuit. The goal is to mix just until the dry ingredients are moistened.
Step 6: Turn the dough onto a lightly floured surface. Pat the dough to about 1-inch thickness. Using a round biscuit cutter, cut out biscuits and place them onto the prepared baking sheet. Dusting the surface with flour prevents the dough from sticking. Patting the dough to the right thickness ensures that the biscuits bake evenly. A round biscuit cutter gives them a classic shape, but you can use any shape you prefer.
Step 7: Gather any remaining dough, gently re-roll, and cut out more biscuits. Try to handle the dough as little as possible when re-rolling to avoid overworking the gluten.
Step 8: Bake the biscuits in the preheated oven for 12-15 minutes or until they are golden brown and firm to the touch. The baking time may vary depending on your oven, so keep an eye on the biscuits and check for doneness by inserting a toothpick into the center; it should come out clean.
Step 9: Remove from the oven and allow them to cool slightly before serving. Enjoy warm or at room temperature. Cooling them slightly allows the biscuits to set and prevents them from being too crumbly.
COOKING Rating:
Easy
Serving Suggestions:
These Fluffy Spiced Pumpkin Biscuits are incredibly versatile and can be served in various ways. Here are a few suggestions:
- Breakfast or Brunch: Serve them warm with butter, honey, maple syrup, or a dollop of whipped cream.
- Side Dish: Pair them with soups, stews, chili, or roasted meats for a comforting and flavorful addition to your meal.
- Dessert: Split them open and fill them with ice cream or fruit compote for a simple yet satisfying dessert.
- Snack: Enjoy them plain with a cup of coffee or tea for a cozy afternoon treat.
- Holiday Gatherings: Add them to your Thanksgiving or Christmas menu for a festive and flavorful side dish.
Tips:
- Use Cold Butter: Cold butter is essential for creating flaky biscuits. If the butter gets too warm, the biscuits will be dense and greasy.
- Don’t Overmix: Overmixing the dough develops the gluten in the flour, resulting in tough biscuits. Mix just until the dry ingredients are moistened.
- Handle the Dough Gently: Avoid overworking the dough when patting and cutting out the biscuits.
- Use Buttermilk: Buttermilk adds acidity and helps to tenderize the dough. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.
- Adjust Spices to Taste: Feel free to adjust the amount of spices to suit your preferences.
- Freeze for Later: Baked biscuits can be frozen for up to 2 months. Wrap them tightly in plastic wrap and then in foil. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes.
Prep Time:
20 minutes
Cook Time:
12-15 minutes
Total Time:
32-35 minutes
Nutritional Information:
(Note: Nutritional information is approximate and may vary based on specific ingredients and serving sizes.)
Calories:
Approximately 250-300 per biscuit
Protein:
Approximately 5-7 grams per biscuit
Sodium:
Approximately 200-250 mg per biscuit
Conclusion:
These Fluffy Spiced Pumpkin Biscuits are a delightful and easy-to-make treat that is perfect for any occasion. With their warm spices, moist texture, and versatile serving options, they are sure to become a new favorite in your kitchen. Whether you enjoy them for breakfast, brunch, or as a side dish, these biscuits are a delicious way to celebrate the flavors of fall.
5 Questions and Answers About This Recipe:
Q1: Can I use regular milk instead of buttermilk?
A: While buttermilk is ideal for its acidity and tenderizing properties, you can substitute it with regular milk. For best results, add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for 5 minutes before using. This will create a similar effect to buttermilk.
Q2: Can I make these biscuits ahead of time?
A: Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Wrap the dough tightly in plastic wrap to prevent it from drying out. When ready to bake, simply cut out the biscuits and bake as directed. You can also bake the biscuits and freeze them for longer storage.
Q3: Can I add any other ingredients to the dough?
A: Absolutely! Feel free to customize the dough with additional ingredients such as chopped nuts (pecans or walnuts), dried cranberries, chocolate chips, or a sprinkle of coarse sugar on top before baking.
Q4: What can I do if I don’t have a biscuit cutter?
A: If you don’t have a biscuit cutter, you can use a knife or a pizza cutter to cut the dough into squares or triangles. Alternatively, you can use a drinking glass or a cookie cutter in any shape you like.
Q5: How do I prevent the biscuits from being dry?
A: To prevent the biscuits from being dry, make sure to use cold butter and avoid overmixing the dough. Overbaking can also lead to dryness, so keep an eye on the biscuits and remove them from the oven as soon as they are golden brown and firm to the touch. Adding enough moisture by using the correct amount of pumpkin puree and buttermilk is also essential.
