Honey Pumpkin Biscuits

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 cup buttermilk (180 grams/200mL)
In This Recipe
  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!

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A Southern writer with a cast iron skillet & a camera. Freelance food writer & photographer. Blogs at Localmilkblog.com