Herby Pumpkin Buttermilk Biscuits

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We’re giving buttermilk biscuits a fall makeover! These Herby pumpkin Buttermilk Biscuits have quickly become a fall staple for fall dinners and a thanksgiving side. They are made with a flakey buttery pumpkin spiced dough with a trio of herbs – sage, rosemary, and thyme.

They are slightly sweet and slightly savory which makes it super versatile – you can easily serve with soup, a full holiday spread or even for a fall breakfast sandwich. You may want to plan to make a double batch of biscuits because they are sure to be 

Nothing quite compares to a warm homemade biscuit straight from the oven. The aroma of the buttery bread and the warm flakey layers are so irresistible. If you’ve never made biscuits from scratch, let this be your sign to try something new this holiday season!  The best part is they are super easy to make and taste like a warm fall hug. 

How to Make Pumpkin Biscuits from Scratch

Step 1. Preheat Oven and prep your baking sheet.

We always recommend preheating your oven first and prepping your baking sheet before you start mixing together your recipe. That way you have everything ready for when you are ready to bake your biscuits. 

Step 2. Mix the Dry Ingredients

Biscuits are pretty basic when it comes to ingredients. You just need a handful of dry ingredients – flour, baking powder, a bit of sugar and salt to enhance the flavors of the dough and you’re good to go. 

Mix in your spices and herbs into the flour mixture to evenly incorporate them into the biscuit dough.

Step 3. Cut in Cold Butter

COLD BUTTER is one of the most important tips for making the best flakey biscuits. If your butter gets too warm as you are ming the batter you won’t end up with lots of pretty defined layers. 

Our favorite trick is to freeze the butter for 10-20 minutes before you’re ready to use it. 

Grate the butter into the flour mixture and gently mix with a wooden spoon or your hands until your batter looks like pebbles of flour and butter. The batter will still be dry at this stage, but will come together when you add your wet ingredients.

Step 4. Add Pumpkin and Buttermilk

Buttermilk is one of my favorite additions to add to breakfast baked goods like, biscuits and pancakes. In both recipes going to make the dough very moist, soft and create fluffy. 

Make sure to press out any extra liquid in the pumpkin puree with a couple paper towels. 

You’ll stir the pumpkin into the buttermilk before mixing it into the dry ingredients. Gently mix into the dry ingredients, careful not to overmix the batter. 

Step 5. Fold, Cut, and Bake

If you want super flakey biscuits, you’ll need to do a simple lamination process. Start by rolling out your dough, on a floured surface, into a 8 x 10” rectangle, fold like a trifold into the center. Gently roll out and repeat the lamination process one more time. 

Cut the biscuits into 12-16 biscuits. Brush with an egg wash. Place on your parchment-lined baking sheet and bake for 15 minutes.

How to Get Those Perfect Flaky Layers

• Chill butter in freezer before using. Make sure your butter is very cold before grating and mixing into the batter. It will help to give the dough nice, defined flakey layers. 
• Grate butter. Grating butter will result in these small flakes of butter. And if your butter remains cold enough, it will give the biscuits a super flakey texture at the end.
• Buttermilk can help with the rising. Buttermilk can act as a leavened, making the biscuits rise, making the flakey layers more pronounced. 
• Don’t overmix the dough!! You want the layers to be light, fluffy and flakey. If you overmix the dough, you will overwork the gluten in the dough, which will result in a tougher texture. 

Can I Make-Ahead and Freeze Biscuits? 

Of course! We recommend making the dough, cutting the biscuits and freezing in an airtight container for up to 3 months or until you’re ready to bake. 

Pro tips for freezing: Make the dough and cut the batter. Lay the biscuits on a parchment-lined pan and chill them in the freezer for 1-2 hours. That way they get nice and solid without sticking together. After the first freeze, place them in a freezer-safe plastic bag or airtight container. 

Serving Ideas for Pumpkin Biscuits

• Serve for Thanksgiving breakfast or a Fall Brunch
• Serve with yummy spreads like, Honey Butter or Cinnamon Whipped Cream
• Pair with Soup, Stew, or Holiday Meals
• Turn Leftover Biscuits into Breakfast Sandwiches!!

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