This past weekend when we went apple picking, along with the ten pounds of apples and apple cider that we purchased, I picked up a jar of pumpkin butter. I couldn’t wait to smear some on a big slice of bread. But you know me and my obsession of anything pumpkin flavored; I wasn’t satisfied spreading the pumpkin butter on a plain piece of toast. I thought back to the Sweet Potato Biscuits that I made last fall and it finally hit me-pumpkin biscuits! 
I needed to make some pumpkin biscuits to go along with my pumpkin butter! One bite into these pumpkin biscuits and I fell in love. Let me tell you, it took a lot of self-control to not eat more than one! These tender, flaky Pumpkin Buttermilk Biscuits are wonderful for an autumn breakfast or even for Thanksgiving dinner! The pumpkin puree gives these biscuits a beautiful golden color and moist crumb, making them an amazing alternative to the boring dinner roll. Bet you can’t eat just one! 
One Year Ago: Apple Walnut Spice Muffins 
Spiced Pumpkin Buttermilk Biscuits
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 teaspoons pumpkin pie spice
- 5 tablespoons chilled butter, cut into small pieces
- 1/3 cup buttermilk
- 3/4 cup pumpkin puree
- 3 tablespoons honey
Directions:
- Preheat oven to 400° F and line a baking sheet with parchment paper..
- In the bowl of a stand mixer, fitted with the paddle attachment, mix together the flour, sugar, baking powder, salt and pumpkin pie spice. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Cover and chill 10 minutes.
- In a small bowl, whisk together the buttermilk, pumpkin and honey until well blended. Add buttermilk mixture to flour mixture stirring just until dry ingredients are moistened.
- Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 1/2-inch-thick 9 x 5 inch rectangle. Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 1 more time, beginning with pressing into a 1/2-inch-thick 9 x 5 inch rectangle.
- Press or pat dough to 3/4-inch thickness on a lightly floured surface; cut with a 3-inch round cutter. Place biscuits, 1 inch apart, on prepared baking sheet.
- Bake at 400° for 13-15 minutes or until golden. Remove from baking sheet and cool 2 minutes on wire racks. Serve warm.
Yields: 10 biscuits
Source: adapted from Cooking Light, November 2008
Great biscuit idea for autumn. I have to try these biscuits. The texture and color look appetizing. Thanks
You single handedly keep Libby in business! These look great.
I never whipped up pumpkin biscuits before, but I’m the liking the idea after readying this post.
These look wonderful! I can’t wait to try them!
yum, yum! I love pumpkin anything!
Never would have thought of putting it in biscuits!
Pingback: Pumpkin Madness! » The Mama Report
Pumpkin biscuits are such an awesome idea! Now I have to try both sweet potato and pumpkin biscuits!
I fear that your love of all things pumpkin may be developing into an obsession. I’d try to organize an intervention but I doubt if I could find anyone interested in stopping you or in any way hindering your sharing of more delicious pumpkin recipes. Like all the rest, today’s recipe sounds great!
Oh man these sound delicious! I love all things pumpkin, yummm!!
I totally understand your pumpkin passion. I am crazy about anything made with pumpkin. These biscuits are definitely going on my Thanksgiving list.
First you went wild with peaches, now it’s pumpkin. It’s so easy to get obsessed with the lovely seasonal produce, isn’t it??? These look amazing!
What a great twist on a classic! Such a beautiful color too…
You’re totally helping my get in the mood for pumpkin! Pumpkin biscuits are such a wonderful idea!! They look delicious
Especially with a little honey drizzled on them…..
I am loving all these creative pumpkin recipes I have been seeing. Definitely buzzed this!
LOVE this recipe! I’m so making this. I linked to this in my Yummy Chatter post today.
I have pumpkin recipes coming out my ears. Guess I am adding another one. LOL
These sound just delicious! I’ve been reading about the pumpkin shortage on the east coast and people unable to find canned pumpkin. I saw only two cans while I was grocery shopping yesterday so I snapped them up and brought them home. This looks like a perfect way to use some of that.
Pingback: Butternut Squash Soup | Sweet Pea's Kitchen
I love pumpkin biscuits. Yours sure bake up a lot prettier than mine, I will have to try this recipe!
These biscuits sound incredible! I would love to have these with my breakfast!
These look just perfect! I love the pumpkin spin on the traditional biscuit.
Definitely some of my favorite flavors – Yum!
These would disappear in a New York minute!
Pingback: Pumpkin Bread (with booze and chocolate!) | Rufus' Food and Spirits Guide
These were delicious. I found out they’re Low in saturated fat and sugar, Very low in cholesterol and sodium and very nutritious. I’m glad I Stumble!ed over here. Thanks.
I am so glad to hear that you enjoyed the biscuits!
Pingback: Thanksgiving Countdown | Sweet Pea's Kitchen
Pingback: Stumbling Over Chaos :: Linkity: The post-birthday, pre-Thanksgiving edition