Easy Pumpkin Drop Biscuits - Perfect for Any Season
These easy pumpkin biscuits are buttery, flaky, and lightly enhanced with pumpkin puree for moisture and a hint of color - without an overpowering pumpkin spice flavor. A stand mixer makes the process effortless, and they’re a great way to use up leftover pumpkin puree. Perfect for serving year-round with butter, honey, or alongside your favorite cozy meal!
Equipment
- 1 Stand Mixer
- 1 Parchment Paper Baking Sheets
- 1 Half Sheet Pan
- 1 #12 Portion Scoop (2.7 oz)
Ingredients
- 3 Cups All-Purpose Flour
- 1 Tbs. Baking Powder
- 2 tsp. Sugar
- 2 tsp. Kosher Salt
- 1 1/2 Stick Unsalted Butter
- 1 1/4 Cup Pumpkin Puree
- 1/2 Cup Buttermilk or 1 Tbs. Vinegar + 7 Tbs. Milk
Instructions
- Preheat oven to 425°F, and line a baking sheet with parchment paper.
- In the bowl of a stand mixer, toss together the flour, baking powder, sugar, and salt.
- Cut the cold butter into very thin slices. Toss the butter slices in the flour mixture to coat.
- With paddle attachment, mix on low speed until the butter is broken into a mix of small and large pieces. Alternatively, use your hands or a pastry cutter.
- Make a well in the center of the flour/butter mixture, and add the pumpkin purée and buttermilk. Mix on low speed until the flour is just moistened. Do not overmix.
- Scoop the dough onto the prepared baking sheet with a #12 scoop or 1/3 cup.
- Bake until golden brown and cooked through, approximately 20 minutes.