Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 tbsp sugar
- 4 tbsp butter (cold, cubed)
- 1/4 cup buttermilk (cold)
- 1/4 cup pumpkin puree
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, whisk all the dry ingredients together.
- Add the cold, cubed butter and cut it into the dry mixture until it resembles small pea-sized chunks.
- Stir in the buttermilk and pumpkin puree until a soft dough forms.
- Turn the dough onto a floured surface and knead gently 2-4 times.
- Shape the dough into a rectangle, fold the left side over the right, then fold the top over the bottom, patting down gently.
- Repeat the folding process two more times.
- Flatten the dough to about an inch thick with a pastry roller.
- Flour a 2.5-inch cookie cutter and cut out 4 biscuits.
- Place the biscuits on the prepared baking sheet and sprinkle with flaky sea salt if desired.
- Bake for 13 minutes or until golden brown.
- Remove from the oven and let cool before serving.
Notes
Serve warm with butter or cream cheese. They pair well with coffee or tea.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg