Monday, October 29, 2012

Spiced Pumpkin Biscuits with Maple Butter

Today was the first “cold” day of the year for us South Floridians… I use “quotation marks” around the cold because, I’m well aware that the rest of the country won’t think the 60’s qualify as cold! 😉 But us? Well, we think it’s time to break out the scarves and boots (Ya never know when you’ll get to wear them again)!

So, I walked into work this morning to find all the women wearing… you guessed it… Scarves & Boots.

Case & Point.

So now that it actually feels like fall… these pumpkin recipes seem to fit all the more! This past weekend hubs wanted me to make biscuits and I thought it’s be cool to make PUMPKIN biscuits! DUH.

And if that wasn’t enough I decided to mix some maple syrup into the butter. Um… Hello pure decadence!

But hey… it’s a biscuit so it’s a prefectly acceptable breakfast!


Can I just say, I’m sort of obsessed with the rolling out method used in this recipe… did you see all those glorious flaky layers???? And hello – everyone knows that adding pumpkin to any recipe is a sure fire way to end up with a moist and delicious end product!

Pumpkin Biscuits for the Win!

Go make these!

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Spiced Pumpkin Biscuits with Maple Butter

Yield: 7-8 biscuits

Prep Time: 20-30 minutes

Cook Time: 14 minuts

Total Time: 35-45 minutes

Flaky delicious biscuits with hints of pumpkin and fall spices... slathered with maple butter goodness! Winning.


For the Spiced Pumpkin Biscuits:
9 ounces all-purpose flour (about 2 cups)
2 1/2 teaspoons baking powder
1 teaspoons pumpkin pie spice
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into small pieces
1/3 cup fat-free buttermilk
2 tablespoons honey
3/4 cup canned pumpkin

For the Maple Butter:
1 stick unsalted butter, softened
2 tablespoons real maple syrup
1/4 teaspoon pumpkin pie spice


Preheat oven to 400° F. Line a baking sheet with parchment paper.

Weigh flour or use the "gently spoon flour into dry measuring cups & level with a knife" method. Whisk together flour, baking powder, pumpkin pie spice, and salt in a large bowl. Place bowl (with flour mixture & pastry cutter in it) into refrigerator and allow to chill for 10 minutes or so. Cut in chilled butter into small pieces and refrigerate until bowl is ready. Using the pastry cutter (or a fork), cut the butter into the flour mixture until it looks like a coarse meal. Chill in refrigerator while combining the wet ingredients.

Whisk together the buttermilk and honey until well combined. Add the canned pumpkin and whisk until smooth. Add buttermilk mixture to flour mixture and stir with a wooden spoon until just moist.

Turn dough out onto a lightly floured surface and gently knead just a couple of times. NOW, here is the KEY to getting those lovely flaky layers: Roll dough until it's about 1/2 inch thick (gently shape into a roughly 9"x5" rectangle with your hands). Dust top of dough with flour and fold dough into thirds (like you would fold a letter to fit into an envelope). Reroll dough again into a 1/2-inch-thick 9"x5" rectangle and dust top of dough with flour. Fold dough again into thirds (using the "letter method"). Lastly, gently roll to 3/4" thickness and cut dough with a 2"- 2 1/2" diameter biscuit cutter (or use a glass). It should make 7-8 biscuit rounds; place them about an inch apart on the prepared baking sheet.

Bake at 400° for 12-14 minutes or until golden. Remove from pan; allow to cool to touch. Serve warm with maple butter!

Recipe Adapted minimally from: Cooking Light

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23 Responses to “Spiced Pumpkin Biscuits with Maple Butter”

  1. 1

    Cassie | Bake Your Day — October 29, 2012 @ 9:32 pm

    SO flaky! These are gorgeous. And that butter…drooling!

  2. 2

    Anita at Hungry Couple — October 30, 2012 @ 12:33 am

    Those biscuits do look amazingly flaky and I LOVE the addition of pumpkin!

  3. 3

    Jennifer @ Peanut Butter and Peppers — October 30, 2012 @ 6:40 am

    I love pumpkin biscuits and yours look mighty delicious!!!

  4. 4

    Nikki @Pennies on a Platter — October 30, 2012 @ 9:29 am

    I keep staring at these, trying to mentally prepare a meal plan to fit these into. I have to have them!

  5. 5

    emily — October 30, 2012 @ 10:02 am

    These are GORGEOUS! My jaw seriously dropped at the sight of all those layers. Hello weekend breakfast…

  6. 6

    Sarah — October 30, 2012 @ 10:51 am

    These look so delicious. I love those flaky layers!

  7. 7

    shelly (cookies and cups) — October 30, 2012 @ 11:06 am

    These look sooo good! Pinned 🙂

  8. 8

    Katie @ Blonde Ambition — October 30, 2012 @ 11:59 am

    Cool trick for making them extra flaky! Such a fun idea to add the pumpkin…I think this might be my favorite pumpkin idea for a recipe this season! 😀

  9. 9

    Maggie @ A Bitchin' Kitchen — October 30, 2012 @ 12:22 pm

    Ahh, those layers! I’m home right now due to Hurricane Sandy, and totally wish I had the ingredients to make these right now! They look awesome!

  10. 10

    Bree — October 30, 2012 @ 12:47 pm

    Love the sweet savory combo here!

  11. 11

    kelley {mountain mama cooks} — October 30, 2012 @ 3:13 pm

    It’s pumpkin madness; I love it! Biscuits and me go way back. Way, way back. I could polish off that basket in no time. Those layers, seriously!

  12. 12

    carrian — October 30, 2012 @ 5:43 pm

    Dude, those biscuits are flaky perfection! Wish you lived closer ps. Been wondering how things are going over there. Text me when you get a chance. I want the DL (Ha! I haven’t said that since HS!)

  13. 13

    Sues — October 30, 2012 @ 7:54 pm

    Those layers are awesome! I totally need to try this method. Love the fall festive-ness of these photos 🙂

  14. 14

    Alaina @ Fabtastic Eats — October 31, 2012 @ 8:20 am

    ugh i love those flaky layers. My fiance loves biscuits..he’ll be in awe haha

  15. 15

    Rachel Cooks — October 31, 2012 @ 8:56 am

    Those layers are SO amazing! Gorgeous! Yum!

  16. 16

    Ali | Gimme Some Oven — November 1, 2012 @ 11:47 am

    Oh my heavens — these look FANTASTIC! I used to be obsessed with the layered biscuits from the can (admittedly). So want to try these homemade…and the pumpkin version at that! 🙂

  17. 17

    ErinsFoodFiles — November 1, 2012 @ 6:28 pm

    I’ve made sweet potato biscuits but never pumpkin! These sound fab! And I love ANYTHING maple.

  18. 18

    Friday Favs 10 | Mary Costa Photography - Blog — November 2, 2012 @ 9:57 am

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  19. 19

    Try It Tuesday, Early Edition « The Huffman Post — November 5, 2012 @ 5:44 pm

    […] The next recipe I tried was for pumpkin biscuits! […]

  20. 20

    Rachael {SimplyFreshCooking} — November 8, 2012 @ 2:14 pm

    This is an awesome recipe! Looks sooo good!

    P.S. I LOVE scarves and boots!! I’m lucky enough to get to wear them every year where I live. 🙂

  21. 21

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    […] redhead Take A Megabite has made a pumpkin swiss roll. If you want something to crunch, these spiced pumpkin biscuits from My Life as a Mrs look […]

  22. 22

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  23. 23

    Mary Morrison — December 23, 2014 @ 6:25 pm

    I’m making these to take to Christmas dinner

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