Honey Pumpkin Biscuits


Here’s a new pumpkin recipe I just tried yesterday that’s a keeper. Pumpkin, honey, butter, and spices: A perfect fall recipe!  Cut them in half and spread with butter or drizzle with honey. They’re a perfect addition to a hardy breakfast of sausage and eggs, or just right all by themselves with a cup of tea for an afternoon snack.


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  • cups all-purpose flour
  • teaspoon salt
  • tablespoon baking powder
  • teaspoons cinnamon
  • teaspoon ginger
  • One pinch of ground cloves
  • tablespoons unsalted butter
  • 1/3 cup pumpkin purée
  • 6 tablespoons honey
  • 3/4 cups buttermilk

Yield:  Ten 2.5 inch biscuits

The pumpkin puree can come from a can, or you can make your own fresh puree HERE.

If you don’t have any buttermilk on hand, just stir 3/4 teaspoon lemon juice or white vinegar into 3/4 cup milk and let stand for 10 minutes.

Preheat oven to 425 degrees F.

In a large mixing bowl, combine the flour, salt, baking powder, and spices. Set aside.

In a medium mixing bowl, whisk together the honey, pumpkin, and buttermilk until well blended.  Set aside.

Cut the butter into the flour mixture until it is the size of small peas. Add the pumpkin/honey/buttermilk mixture and stir with a fork until just combined. Dough will be very sticky.

Liberally flour your work surface and turn the dough out of the bowl.  Sprinkle top of dough with flour and pat out into a rectangle about an inch thick. Add more flower if the dough sticks to your hands. Carefully fold dough in half and rotate clockwise 45 degrees. Pat out and rotate two more times adding more flour if sticky. Finally, pat dough out about 1 inch thick.

Cut with a 2.5 inch biscuit cutter or glass, being careful not to twist the cutter. Take all scraps and form a ball. Press it out with your hands and fold over a couple times. Pat out until 1 inch thick and cut. Place biscuits on a lightly greased baking sheet, touching.

Bake 10 -13 minutes until puffed and just barely starting to brown. Take pan from oven and remove biscuits to a bowl lined with a kitchen towel.




Serve with butter and honey.

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~Adapted from a Food52 recipe. 



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10 Responses

  1. Jeanne says:

    Your Honey Pumpkin Biscuits sound delicious! However before I can taste them, I’ll have to convert the recipe to make it gluten free. Of course they won’t taste the same, but it’s been so long since I’ve had wheat flour anyway…

    You did a good job on your photos too!

  2. Glenda says:

    I can attest that they are delish! I have one with butter with me for a mid-morning snack today at work. Yum! Thanks for sending me home with the goodies, Suzanne and Harland!

  3. Kristin says:

    Do these need to go into the fridge for awhile before baking like your other biscuits?

  4. Tina says:

    They are beautiful and I cannot wait to make them. I am pinning them right now on Pinterest.

  5. MaggieMae says:

    Yes, please! All of your baked items look so delicious. What impresses me is that your kitchen and cooking items are always so clean and spotless.

  6. Glenda says:

    Since I was blessed to have some of these Biscuits to take home with me, I have to relate this exchange with my husband after he ate THREE of them for breakfast. “By the way, who made those pumpkin biscuits, you or Suzanne?” “Suzanne did.” Hands clasped in prayer formation by husband, “Well, I’m in love!”
    I had to call Suzanne and tell her right away. You have his endorsement!

  7. Tina says:

    I have heard of “pop the question chicken” before and “Honeymoon salad” but never “steal your husband” biscuits!! Just kidding ladies of coarse…all in good fun!

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