I am such a bread person, especially homemade bread. Warm and straight from the oven, I’m not sure there is anything better anywhere. Anytime. When these Pumpkin Biscuits come out of the oven and you smear them with a dollop of the Maple Caramel Pecan Butter or stuff them with a sausage patty, a slice of ham or a slice of bacon…well, it’s just heaven, y’all. In fact, put the meat and the butter both on there. Or spread them with a big spoonful of my Slow Cooker Pumpkin Pear Spiced Maple Butter. You only live once, ya’ know.
Because these freeze so well, they make an excellent breakfast. But, they are wonderful to serve along pork chops and soups as well. Truth be. I could just make a meal off of one or two of them.
If you decide to freeze them, I suggest wrapping each biscuit individually and then storing all of them in a freezer zipper bag. They tend to retain their moisture better that way I believe.
Company coming? Bake up a batch of these in appetizer portions and serve warm from the oven. Not only will your house smell amazing, your guests are going to sing your praises and beg you for the leftovers of which there will not be any.
I hope you’re a pumpkin fan like I am ’cause I have several more good ideas to share with you. Many of these are recipes I prepared for my last THV11 This Morning segment that featured pumpkin in breakfast and brunch dishes.
Spiced Pumpkin Biscuits with Maple Caramel Pecan Butter
Ingredients
Biscuits
- 2 cups all-purpose flour (I prefer White Lily.)
- 1 Tablespoon baking powder
- 1/2 teaspoon kosher salt
- 2 Tablespoons dark brown sugar
- 1 1/4 teaspoons pumpkin pie spice (Make your own!)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 6 Tablespoons unsalted butter, frozen
- 1/3 cup buttermilk
- 3/4 cup pumpkin puree
- 2 Tablespoons pure maple syrup
- 1/4 heavy cream
Maple Caramel Pecan Butter
- 1/2 cup unsalted butter, softened to room temperature
- 1 Tablespoon pure maple syrup
- 2 teaspoons caramel syrup (I use Kraft.)
- 1/4 cup toasted, chopped pecans
Instructions
Maple Caramel Pecan Butter
- In a medium bowl with an electric mixer, mix butter, cream butter, maple syrup and caramel syrup until smooth.
- Stir in toasted, chopped pecans.
- Refrigerate until ready to serve.
- This is also very good over pancakes or waffles.
Biscuits
- Line a baking sheet with parchment paper.
- In a large bowl, sift together the flour, baking powder, salt, dark brown sugar, pumpkin pie spice, cinnamon, nutmeg, allspice and ginger.
- Grated the frozen butter with a box grater and blend into the dry ingredients with a pastry cutter or with two forks until the mixture resembles coarse meal.
- Chill 10 minutes.
- Combine buttermilk, pumpkin puree and maple syrup. Whisk until thoroughly combined.
- Add buttermilk mixture to flour mixture; stir just until moist. Do not overmix or you will have tough biscuits.
- Turn the dough out onto a floured surface; knead 3 -4 times. Roll into a 9 x 5-inch rectangle.
- Sprinkle the top with flour or Wondra and fold crosswise into thirds. Reroll the dough to an approximately 1/2-inch thick 9 x 5-inch rectangle.
- Cut dough with a 1 3/4-inch biscuit cutter. May reroll gently if needed but try not to add additional flour.
- Place biscuits on the baking sheet just next to each other.
- Brush the tops with a little of the heavy cream.
- Chill 10 minutes.
- Preheat oven to 400 degrees.
- Bake biscuits for 15-15 minutes until golden.
- Remove from pan and serve while warm with Maple Caramel Pecan Butter.
