Honey Pumpkin Biscuits

By • October 14, 2013 • 22 Comments



Author Notes: Warm, spiced, and flecked with sea salt, these honey sweetened pumpkin buttermilk biscuits are the perfect way to greet a brisk fall morning.Beth Kirby | {local milk}

Makes ten 2.5-inch biscuits

  • 2 cups all purpose flour (250 grams)
  • 1 teaspoon flaky sea salt
  • 1 tablespoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • One pinch of ground cloves
  • 4 tablespoons unsalted butter
  • 1/3 cup pumpkin purée (100 grams)
  • 6 tablespoons honey (100 grams)
  • 3/4 cups buttermilk (180 grams/200mL)
  1. Heat oven to 425° F.
  2. In a mixing bowl combine the flour, salt, baking powder, and spices.
  3. In a glass measuring cup combine the pumpkin, honey, and buttermilk, and whisk with a fork to combine.
  4. Cut the butter into the flour mixture using your fingers, two knives, or a pastry cutter until no pieces larger than a pea remain.
  5. Stir all but the last 1/4 cup of the buttermilk mixture in with a fork to just combine. If mixture seems dry, add the additional 1/4 cup. It should be a sticky dough. If using weight measurements, just go ahead and add the whole thing.
  6. Turn dough out onto a well floured work surface. Dough will be sticky! Sprinkle top of dough with flour, and pat into a rectangle, fold in half, rotate clockwise, pat back out, and fold again. Repeat this once more, and then gently pat the dough out to about 1-inch thick.
  7. Grease a baking sheet, and using a floured 2.5-inch biscuit cutter, cut out the biscuits being careful to not twist the cutter. Place the biscuits on the sheet, touching.
  8. Gently reroll the scraps as needed until all the biscuits are cut, and then bake for 10 to 13 minutes until puffed and cooked through. Excellent served with honey whipped butter!

Comments (22) Questions (0)

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5 months ago AnnabelMelrose

I love these biscuits, so much so that every one I hand over to someone else feels like a real testament of my love for them. I usually have some of the "wet" mix left, and I've always found good use for it.. In a pancake batter, or mixed in to oatmeal with a bit of extra milk.

On the subject of salt, I have twice used Big sea salt granules and twice I have regretted it. There is a happy medium I'm sure, I need to investigate the flaked variety - but I think because of the minimal processing in this recipe any big grains stay the size they are when you add them so I've ended up with a crunch of pure salt in every bite.

I followed the weights measurements and still found I had some left over (happily) so I would advise to add as you go.

If I can't have them hot out of the oven, I like them best toasted. To reheat from the freezer I let them come to room temperature over a couple of hours and then toast them as usual, with butter and honey ideally..

I have used natural yoghurt instead of buttermilk with no problems. I have also used equal parts maple syrup, rice syrup and honey with no problems. These are pretty hardy biscuits, we live somewhere fairly remote so I play fast and loose with what I have to hand and I've always loved what's come out of the oven.

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8 months ago Brian D.

We made these last night and they were AMAZING! Thanks!

BTW, any chance of you letting us know where you found that awesome knife? :)

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8 months ago bonbonmarie

Eating a warm bit right now. Mmm! Brilliant call on the crunchy flaked salt. I have been baking with big salt--at least kosher sized--for years now because I love how it delivers a major burst of delicioiusness. I remember reading years ago, from a very respected source, to always use fine grain salt in baking. I am glad that rule has been thoroughly questioned!

Alexcale

8 months ago AlexandraD

Do you think I can make the dough the day ahead but not bake until Thanksgiving afternoon?

Frying_bacon_makes_me_happy

8 months ago Beth Kirby | {local milk}

I don't know that I'd recommend it, but the dough takes about 5 minutes to whip up. You would try cutting them and freezing them on a baking tray. I'd probably do an experiment before I tried it.

Frying_bacon_makes_me_happy

8 months ago Beth Kirby | {local milk}

*could try

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8 months ago Casey Paige Rae

These were amazing! I will definitely be making this again... and again. I used almond milk and lemon juice to make buttermilk (didn't have any milk or white vinegar on hand) and they turned out just fine. Thank you for another delicious recipe!

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8 months ago Lis

sexy lamb chop- love that name bty. I usually bake my breads the day ahead if I am traveling. They usually re-heat well in either a moistened paper towel in the microwave OR a brown paper bag in a 250 degree oven for about 10 minutes. depending on the total number. I also freeze my other biscuits by two in sandwich bags- the ziplock kind and then place those bags in a freezer bag and when we want then , simply pull out how many we might need and microwave them. The moisture in the frozen biscuits is enough to prevent that 'rubber hockey puck' effect microwaving tends to have. I have been baking for 48 years now. Man, that sounds really old! But I started when I was 8 years old and baking the cinnamon rolls was always my job every Saturday. I was blessed with a mother and aunt who were talented bakers and cooks. As well my Grandmothers...just bake. It isn't as intimidating as it seems and Miss Beth here writes a really concise recipe to follows=. I am trying to bake in weighted measurements and I am just not lovin' it all that much. But remember, when you are all done, you should feel absolutely wonderful inside for baking! It is just that wonderful.

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9 months ago Emeli Warren

I just made these and they were absolutely perfect. I don't have a ton of experience with baking so I was nervous about messing up the dough, but I love anything pumpkin and really wanted to try these out. I'm so glad I did!

I followed Food52's directions for homemade pumpkin puree instead of canned, and now I have extra to use for other Food52 recipes!

I didn't need the extra 1/4 cup of buttermilk mixture (I only used half a cup that I added in slowly). It took some folding with a fork to get the dry mixture absorbed, but I did so very delicately. It seemed like it would be way too dry at first, but I'm glad I was patient because it came out sticky but not wet.

I used foil covered in flour for my workspace (I have a very small kitchen) and I found that the dough did stick to the foil quite a bit at times in between the folding and patting. But I just patted a little bit of flour onto the excessively sticky parts in between cutting the biscuits out and it worked quite well. I didn't use a roller at all, just my fingers.

They cooked for 12 minutes and came out lightly browned on the edges and on the bottom. I ate them with whipped honey butter (my favorite) and they were divine. Thank you so much for the wonderful recipe! I can't wait to make these for my family during Thanksgiving!

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9 months ago sexyLAMBCHOPx

Emeli, great feedback. I was looking at this recipe for thanksgiving but I'm not a baker and was nervous. Any idea how or if I can make the day before or morning of to travel to my family (1 1/2 hrs away)?

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9 months ago Emeli Warren

Hi there,
I baked mine immediately after patting out the dough so I'm not sure how they would bake if you refrigerated the dough first. But I will say that they warm up quite nicely! When I reheated mine, they were still soft and fluffy. They didn't harden at all, which was great. You could always try a trial batch to see how they bake after being refrigerated for awhile. I would love to see how these bake after being frozen so I could make them last a lot longer! I'm sorry I'm not of much help!

Stringio

9 months ago Steph D

These were quite tasty! Unfortunately, despite following the recipe exactly, my dough ended up very, very wet even with a well-floured cutting board. Maybe next time I will use less flour... or add the buttermilk bit by bit, just until hydrated.

Since they were too wet to roll out, and I didn't want to risk overworking the dough to incorporate more flour, I ended up using the "Touch of Grace" biscuit method (grabbing ball of dough and shifting it in my hand to coat in flour) and then plopped them into a greased baking dish.

Any chance that Food52 might start using weights instead of cups for measurements? I always seem to get better results when I can precisely weigh the ingredients with my kitchen scale.

Frying_bacon_makes_me_happy

9 months ago Beth Kirby | {local milk}

Ok. This thoroughly freaks me out! I am also a scale baker and really prefer to write my recipes that way. I'm going to retest it using grams and I'll let you know the absolute, final verdict! Sorry for your troubles...but yes... depending on how dense your cups of flour are it could make a big difference! I'm on it!

Stringio

9 months ago Steph D

No worries, 'cause they were still amazing! but I would love to have grams for the flour and pumpkin if you end up retesting. (I was always taught to measure solid pack pumpkin with a dry measuring cup because you can't level out pumpkin in a liquid measuring cup, but I think some people do it differently. It occurred to me that maybe that's where I went wrong? :))

Frying_bacon_makes_me_happy

9 months ago Beth Kirby | {local milk}

I know for a fact I used 250 g flour. I've amended the recipe to say 2/3 cup buttermilk and to simply add an additional splash if it seems dry since everyone's "2 cups" will be different. But my 2 cups are always 250 g : )

Stringio

9 months ago Steph D

Cool. :) Well, I'll probably end up trying this recipe again soon (hey, why not, I have the rest of a can of pumpkin to burn...) so I'll let you know how it goes!

Frying_bacon_makes_me_happy

9 months ago Beth Kirby | {local milk}

It's been amended with weights b/c other people were having difficulty. If you try it again... let me know!

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9 months ago phi tran

What a fun recipe! I'm curious as to what type of flour you were using? I know that when I have homemade pumpkin puree I always use the weight measurement and not the volume. Plus, if it is a foggy day, I cut all of my buttermilk down by a wide margin. ..This recipe will probably only need 1/2 c. for me. I'll probably give these a shot this week!

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9 months ago phi tran

1/2 cup of buttermilk.

Frying_bacon_makes_me_happy

9 months ago Beth Kirby | {local milk}

Let me know how they turn out. Biscuit dough is definitely one of those things that can depend upon the weather; it really helps to just know the texture you're going for by sight. Should definitely be sticky & require flouring the counter, your hands, and dusting the top of it with flour. After 2 extra trials, the weight measurements above worked every time! But that's with the weather here : )

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8 months ago phi tran

OK, so I've made this a few times now and here are my teeny changes: I generally use just 1/2 c. of buttermilk. I add 1/4 ts. of baking soda. I increase butter to 6 TB. I dust the mixture with flour and I make drop biscuits with my hands and put them next to each other to help them rise better. Once they brown a bit on the top I separate them to get it crispy on all sides. That's it! Everyone loves it! Thanks Beth.

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9 months ago Bonny@CleverHen

These look and sound great! I have gotta try them this weekend.