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