Just as comfortable at the breakfast table as they are on the Thanksgiving buffet, these pumpkin biscuits are a seasonal spin-off of our popular sweet potato ones. Here we’ve added a ground ginger for a little kick, and think these taste especially great when halved and stuffed with leftover turkey and a smear of cranberry jelly.
Makes 12 2-inch biscuits
- 1 ¾ cups all-purpose flour
- 1 Tbsp dark brown sugar
- 2 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp kosher salt
- 1 tsp ground ginger
- ¼ tsp cayenne pepper
- ½ cup butter, chilled
- ½ cup cold buttermilk
- ¾ cup pumpkin purée
Prep and Cook
- Preheat the oven to 425°F, and line a baking sheet with parchment paper.
- Whisk flour, sugar, baking powder, baking soda, salt, ginger and cayenne together in a medium mixing bowl.
- Using the large holes of a cheese grater, grate the butter into the flour mixture. Toss together with your hands until the texture is coarse and sandy.
- Whisk the buttermilk and pumpkin purée until smooth. Pour over the flour mixture and stir together with a fork. Knead the dough until it comes together. Spread a small amount of flour onto the counter, place the dough ball on top of the flour and pat our into a 1" thick circle.
- Using a floured 2-inch round cookie cutter, cut out biscuits and place on a parchment-lined baking sheet. Bake for 10-12 minutes, or until tops are golden brown and springy to the touch.