Pumpkin Biscuits are definitely a fall favourite but as long as you have some pumpkin purée on hand, you can make these any time of the year. Now I’ve made my share of biscuits, Yep…I’m a biscuit lover and not ashamed to say it and I’m always looking for any excuse to make a batch…enter Pumpkin Biscuits.
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When I developed this recipe I wanted all the soft tender flaky layers of my classic Buttermilk Biscuits but with some Pumpkin Flair. I wanted real pumpkin flavour and a little bit of the texture. So, to achieve that I made my pumpkin purée from scratch.
How to Make Pumpkin Purée from Scratch
There are 3 ways to make Pumpkin Purée from fresh pumpkin: Oven Roasting, Steaming, Pan Cooking. Oven Roasting gives the best result, so I usually stick to that method. The flesh is more flavourful which results in a delicious purée with maximum pumpkin-y impact. When you roast pumpkin, an added plus is the amazing smell that fills the kitchen…natural aromatherapy.
How to Oven Roast a Pumpkin
Oven Roasting a Pumpkin is pretty easy, it just takes a little time and patience. Choose a pumpkin that’s small/medium sized, cut in half or quarters, scoop out the stringy bits and the seeds then place the pumpkin on a baking tray. Roast in the oven at 375F for 1 hour or until you can easily insert a fork into the flesh and it slides straight in. All that’s left to do is separate the flesh from the skin, mash the roasted pumpkin with a fork or place in a food processor then extract the liquid.
Alternatively, you could remove the stringy bits, seeds and the skin then cut the pumpkin into small pieces. I find this method to be the best for drying out the moisture from the pumpkin, yielding a purée with less water content. I like options and I roast my pumpkins in larger and smaller bits, both ways work well and give great results.
How to extract the liquid from Pumpkin Purée
The best way to extract water from Pumpkin Purée is to add it to a strainer (with a bowl under to catch the liquid) then allow it to sit at least an hour or overnight in the refrigerator. Another method is to add it to a clean tea cloth or cheesecloth, make a bundle, then squeeze as much liquid out as possible.
Bottom line, when using pumpkin puree for Pumpkin Biscuits, Pies, Cakes, Gnocchi, you don’t want a watery purée. Too much water can result in a flavourless product that will require adding more flour to the recipe to compensate.
Pumpkin Biscuits without Pumpkin Spice
Now you’re probably asking yourself…Is this another recipe for Pumpkin Spice Biscuits/ Pumpkin Spice Scones? The answer…Nope. These are some seriously Savoury Pumpkin Biscuits that can be eaten on their own or served with eggs, stews, steaks, even curries. They really work well with everything.
What I really love about these Pumpkin Biscuits are the little flecks of herbs and pumpkin throughout. Those tiny bits really add something special and make these biscuits unique.
This one is a must try for the pumpkin lovers, and if you’re on the fence, the overall combo of flavours makes this one worthy of a taste.
Pumpkin Biscuits
Course: Appetizers, Oven BakedCuisine: American, BritishDifficulty: Easy10
minutes15
minutesIngredients
4 Cups Flour
2 tbsp. Baking Powder
1 tbsp. Brown Sugar
1 tsp. Sea Salt
1/4 cup Chopped Herbs (Thyme, Rosemary, Parsley, Sage Combined)
1/4 tsp. Nutmeg
1 cup Frozen Butter
1 1/2 cups Buttermilk
1/2 cup Pumpkin Purée
Directions
- In a bowl, combine the flour, baking powder, sugar, salt, nutmeg and chopped herbs.
- Grate the frozen butter into the flour, toss well to incorporate.
- Add the pumpkin purée to the buttermilk, stir to combine.
- Add the buttermilk mixture to the flour mixture and stir until just combined.
- Remove the dough from the bowl and add it to a countertop. Push and pat the dough until all the dry bits are incorporated. DO NOT KNEAD.
- Fold the dough on top of itself (like folding a letter) 5-6 times.
- Flour your work surface, your rolling pin and your biscuit cutter, then roll the dough out to about 2 cm.
- Cut the biscuits, place on a parchment lined baking tray and bake in a preheated 425F oven for about 15 mins. or just until the tops turn slightly golden.
- Remove from oven and immediately brush with butter.
Recipe Video
Notes
- Review my Buttermilk Biscuits Notes for tips on making the best biscuits
- BUTTERMILK SUBSTITUTE : Combine 1 cup whole/full cream milk with 1 tbsp. of lemon juice or white vinegar. Stir, let sit for at least 5 mins or until the mixture has thickened or looks slightly curdled. This recipe calls for 1 1/2 cups buttermilk so adjust your substitute amounts: 1 1/2 cups whole milk + 1 1/2 tbsp lemon juice or white vinegar.
- Purée Texture: For this recipe my purée had the slightest texture, this gives tiny little flecks of pumpkin throughout. To achieve this texture: mash with a fork or add to a processor and whirr until fairly smooth. *A completely smooth purée (for this I recommend blending) will have different results (texture and colour).
- Canned Pumpkin Purée can be used instead of homemade purée
