Pumpkin Old Fashioned Buttermilk Biscuits in a basket with honey and butter is one fantastic way to start your Thanksgiving morning. Of course, you don’t have to wait till then. Make these today. If you’re still unsure about how to make a great biscuit, watch the video. These a little messy to make, but quite forgiving, and a lot delicious. I made a video just to show you how easy it is. They go perfectly with my no baste turkey recipe and there is a Roast Turkey Video. The turkey is made by covering it entirely with cheesecloth and stock and the result is golden brown and moist every time.
The pumpkin old fashioned buttermilk biscuits is a fluffy biscuit very similar to my basic Southern Fluffy biscuit, by far the most popular recipe here at Spinach Tiger and all over America. Hundreds have come back to tell me how successful this biscuit is, a task often bringing failure if you don’t have my recipe.
In this recipe, you can use plain all purpose flour, whole wheat flour, spelt flour, etc. because the pumpkin brings the moisture. However, if you do change flours, be sure to adjust for liquid. Whole wheat and especially spelt flour will probably need more liquid, and when you watch the video below, you’ll see what the dough should look like.
The best tip I can give you when making any biscuit is to know what you’re looking for. The dough has to be sticky. Not just moist like cookie dough, but almost annoyingly sticky in that you have to wash your hands for at least a minute to get that sticky mess off. But that sticky mess will bake up to a fluffy, moist, perfection with a crispy outside. At the last minute, I decided to pour a little cinnamon glaze over the biscuits.
Last year I made two kinds of sweet potato biscuits which are messy, but not nearly as tricky as these pumpkin biscuits. I had to adjust my basic recipe quite a bit and make these three times before I felt like I had the recipe that will make you shine at the Holiday table. It was so worth it, and although I’m not a big biscuit eater myself (I make them for my family), I could not stop eating these. I had to hide them from myself. That’s how good and addicting these are.
The only possible way I could think of improving these pumpkin old fashioned buttermilk biscuits is to squeeze some country sausage into them and make a breakfast sandwich. These are so moist, I didn’t even use butter, but Mr. Spinach Tiger still slapped butter and honey all over the four he ate at one time.
- ½ to ¾ cups buttermilk
- dash baking soda
- ½ cup pumpkin puree
- 6 tablespoons of the sugared spice mix (or pumpkin pie spice), divided.
- 6 tablespoons butter, cut into small cubes and frozen for 15 minutes
- 2½ cups all purpose flour (see notes)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 tablespoons coconut sugar (or regular sugar)
- 2 tablespoons cinnamon
- 4 teaspoons ground ginger
- ⅛ teaspoon ground cloves
- ¼ teaspoon allspice
- ¼ teaspoon freshly grated nutmeg
- 2 tablespoons confectioner's sugar
- ¼ teaspoon cinnamon
- 2 tablespoons melted butter
- Preheat oven to 450.
- Stir in a pinch of baking soda to buttermilk.
- Mix together the coconut sugar (or sugar) and spices.
- Add half of the sugar spice mix to the pumpkin and mix well. Mix this pumpkin mix into the buttermilk.
- In separate bowl, mix together flour, baking powder, salt, and half of the spice/sugar mix.
- Add butter to flour mixture and using hands, mix together.
- Add the pumpkin/buttermilk to the flour mixture. It will be messy. Mix together well and pat down.
- Use flour to put over the top to cut the biscuits. You might have to freeform some of the biscuits as this is a very sticky dough.
- Place touching in a cast iron frying pan or baking sheet.
- Bake for 15-17 minutes at 450.
- Mix together all spices and sugar
- Mix together and pour immediately over the biscuits
So tell me, will biscuits show up at your holiday table?