Breads and Rolls, Condiments, Recipes, Sides

Pumpkin Biscuits with Maple Butter

October 25, 2015

 What’s up FALL?! 

It’s actually been Fall for a while now in case you were wondering but this is the first pumpkin recipe on the blog, so now it’s O-FISH. 

Ahh…. I don’t think I can pull off the whole shortening words thing. 

I’m only 24 and I’m already way too old for that crap. 

Now! Back to the biscuits. 

I didn’t know if I was going to appreciate these but they were crazy magical. I popped them warm out of the oven, split one in half and watched as the steam billowed off the top. 

I slathered some freshly whipped sweet maple butter on top and watched as it melted into every nook and cranny. 

I’m not going to lie to you. 

​That first bite kind of changed my life. 

If pillows were edible and delicious and pumpkin-y they would be these.  

These were perfectly spiced with cloves and nutmeg and all spice… you know… the poster girls of Fall time spices. 

The butter is the perfect balance of sweet and salty. I could almost eat it with a spoon. 

​Except for the fact that it’s pure butter. And that’s gross. 

Pumpkin Biscuits with Maple Butter
Flaky biscuits with a hint of pumpkin and all your favorite fall-time spices. You'll want to eat the maple butter with a spoon!
Write a review
Print
For the Biscuits
  1. 2 1/2 cups flour
  2. 4 teaspoons baking powder
  3. 1 teaspoon pumpkin pie spice
  4. 1/2 teaspoon salt
  5. 1/4 cup butter flavored shortening, cold
  6. 1/4 cup butter, cold
  7. 1/3 cup buttermilk
  8. 3/4 cup canned pumpkin
  9. 1 tablespoon sugar
For the Maple Butter
  1. 1/2 cup salted butter, softened
  2. 2 tablespoons real maple syrup
  3. 1/4 teaspoon pumpkin pie spice
For the Biscuits
  1. Preheat oven to 400° F. Line a cookie sheet with parchment paper or a silicone baking mat.
  2. In a large bowl combine the flour, baking powder, pumpkin pie spice, and salt together. Cut in chilled shortening and butter using a pastry cutter or fork until the mixture resembles small crumbs.
  3. In a separate medium sized bowl, whisk together the buttermilk, canned pumpkin and sugar until smooth. Add the buttermilk mixture to the flour mixture and stir with a wooden spoon just until moist.
  4. Turn dough onto a floured surface and gently knead a couple of times. Don't knead too roughly or for too long, just until everything is combined, if you want nice and flaky biscuits.
  5. Gently roll dough about 3/4 inch thick and cut out biscuits with a 2 1/2 inch diameter biscuit cutter. Place them about an inch apart on your prepared cookie sheet. Bake for 12-14 minutes or until golden.
For the Maple Butter
  1. Combine all three ingredients together in a small bowl. Serve biscuits warm with maple butter.
My Mom Taught Me To Play With my food http://playzwithfood.com/

Serve these with soup or chili. They’d be super good with this one.  OOH! Or THIS. WAIT. This one. 

I don’t even care, you can just eat these for dinner alone. It will just leave more room for more biscuits. Win win. 

You Might Also Like

No Comments

Leave a Reply