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5
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Pumpkin Old Fashioned Buttermilk Biscuits with Video
The most moist and delicious pumpkin biscuit made with buttermilk and spices.
Prep Time
20
minutes
mins
Cook Time
17
minutes
mins
Total Time
37
minutes
mins
Course:
Biscuits
Cuisine:
American
Servings:
8
Author:
Angela Roberts
Ingredients
1/2 to 3/4
cups
buttermilk
dash baking soda
1/2
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
2 1/2
cups
all purpose flour
see notes
1
tablespoon
baking powder
1
teaspoon
salt
Sugared Spice Mix
3
tablespoons
coconut sugar
or regular sugar
2
tablespoons
cinnamon
4
teaspoons
ground ginger
1/8
teaspoon
ground cloves
1/4
teaspoon
allspice
1/4
teaspoon
freshly grated nutmeg
optional Cinnamon Glaze
2
tablespoons
confectioner's sugar
1/4
teaspoon
cinnamon
2
tablespoons
melted butter
Instructions
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.
Sugared Spice Mix
Mix together all spices and sugar
optional Cinnamon Glaze
Mix together and pour immediately over the biscuits
Notes
I used a little over 1/2 cup of buttermilk. You might need more, especially if you use a spelt flour, which absorbs more liquid.