BEST PUMPKIN BISCUITS

These are the best pumpkin biscuits! They are easy to make and always a hit at my house.

Easy Pumpkin Biscuits The Southern Lady CooksIf you like pumpkin, you will love these biscuits. They are light and fluffy and wonderful with butter and honey or molasses.  You could double the recipe if making for a crowd and they keep well for several days.  Reheat in the oven or microwave.  My family goes crazy for pumpkin in the fall and this is one of our favorite recipes.

Best pumpkin biscuits are wonderful with your morning coffee or breakfast.

Best Pumpkin Biscuits

2 cups self-rising flour
1 tablespoon sugar
1/4 teaspoon ground ginger
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon nutmeg
1 cup buttermilk
3/4 cup 100% pumpkin
1/2 cup shortening
 
Mix flour, sugar, ginger, cinnamon, allspice and nutmeg together in a large bowl with a wire whisk.  Cut in the shortening until mixture is like coarse crumbs.  Add buttermilk and pumpkin and mix with spoon. Turn onto a floured surface. I just pat these out with my hands and cut out. (I used a juice glass because I wanted a smaller biscuit for these).   Bake in preheated 450 degree oven for 12 to 15 minutes. This made about 20 biscuits using  a smaller cutter.  Enjoy!
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5 from 1 vote

Best Pumpkin Biscuits

These pumpkin biscuits are easy and always a hit!
Prep Time15 mins
Total Time27 mins
Course: bread, Breakfast
Cuisine: American
Keyword: Pumpkin Biscuits
Servings: 20 Biscuits

Ingredients

  • 2 cups self-rising flour
  • 1 tablespoon sugar
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon allspice
  • 1/8 teaspoon nutmeg
  • 1 cup buttermilk
  • 3/4 cup 100% pumpkin
  • 1/2 cup shortening

Instructions

  • Mix flour, sugar, ginger, cinnamon, allspice and nutmeg together in a large bowl with a wire whisk. Cut in the shortening until mixture is like coarse crumbs.
  • Add buttermilk and pumpkin and mix with spoon. Turn onto a floured surface. I just pat these out with my hands and cut out. I used a juice glass because I wanted a smaller biscuit for these.
  • Bake in preheated 450 degree oven for 12 to 15 minutes. This made about 20 biscuits using a smaller cutter.

Notes

We love to serve these with butter, honey or molasses. 

 
Don’t Forget to Pin our Pumpkin Biscuits!  Best Pumpkin Biscuits
 Don’t forget to check out these biscuits recipes, too:
Cream Cheese Biscuits
Divine Garlic Cheese Biscuits
Fluffy Cream Biscuits
 
 
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31 Comments

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  4. I don’t have any pumpkin handy, but I do have a can of sweet potatoes which I’ve had for quite a while since I found out I’m the only one who likes them! 🙂 Do you think I could puree the sweet taters and substitute for the pumpkin? I’m thinking I might need to add some or all of the juice since the texture is drier than pumpkin.
    Thank you for all of the yumderful recipes!! You have “the gift”!

  5. what could be substituted for the shortening in the biscuits? When I make a cake I use applesauce. Could I use applesauce in the pumpkin biscuit recipe instead of shortening?

  6. These look so Yummy … can’t wait to try them. Do you think you could substitute butter for the shorting? Thanks for all the wonderful recipes 🙂

  7. The picture makes me want to grab one!! They look so delicious I can almost smell them . Going to make these this weekend! Thank you for the recipe. Do you have a good recipe for Buttermilk Biscuits?

  8. Just made pumpkin muffins yesterday, they are good, now will try these, but I’m going to try using Bisquik since i’m kind of disabled. Pumpkin is not only good, it is very good for you! I’m always looking for new uses for it!

  9. They were pretty sticky so I had to add extra flour when on the board & “turned” it into dough until not sticky & then patted flat enough then cut out. They turned out nice. I didn’t have any buttermilk or milk so used almond milk – still fine!

    1. Hi Helen, It is good to hear from you. I hope you are doing well and enjoying your new place. Yes, we had wind and rain and that is about all where I am. The holidays will be here before we know it. I remember how much you enjoyed Christmas. You are probably all ready for it by now. Love and hugs.

      1. I found these very sticky. I added more flour but after adding quite a bit I knew this just wasn’t going to pat out, cut and lift without falling apart. The only thing I changed in the recipe was to make buttermilk with white vinegar. Could this have been the reason?

        Judy in Ohio

      2. I don’t think that would have made a difference.This is a wet dough in the beginning but if you added more flour it should get where you could pat it out with your hands. I don’t try to roll it out because of that.

  10. I always find baking bread of some sort intimidating so I love that I think that this is simple enough that even I can attempt to make these lovely biscuits! Thank you so much for sharing! Pinning this!

  11. Hi Southern Lady Cooks,
    How can anyone leave you anything but the highest praise and respect. I appreciate your time and effort in creating this wonderful site. I look forward to it everyday. Some of your recipes are the very ones my Mama, Grandmothers, aunts, etc used and we all have a hearty appetite. But never been hungry. Thank you all Love ya’ll, Judy

  12. I really need a recipe for candied sweet potatoes. My mom is 83 and wants me to make them for Thanksgiving. Could you help me, please? Thanks, and God Bless

    1. To make Candied Sweet Potatoes:
      Peel your potatoes. Slice them & layer them in a skillet, with butter & either white or brown sugar (which ever you like best) and simmer on stove until tender. You will not need any water.
      This is what I call candied, not a casserole.

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